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The way to your heart

A resource guide to our local restaurant partners and complete versions of our family recipes to cook at home

In the East Bay

The East Bay is full of South Asian restaurants, each with their own personal histories and connection to the Berkeley community.

Bangalore Blues
1889 Solano Ave, Berkeley
Khana Peena Indian Cuisine
5316 College Ave, Oakland
Thayir Sadam
2379 Telegraph Ave, Berkeley

At home

Replicate signature dishes from The Lunchbox in your own home kitchen with these family recipes provided by cast and creative team members!

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Anisha’s aunts making vangi bath.

Ila’s stuffed brinjal

From the kitchen of Ranjit Daphtary, uncle of Anisha Nagarajan (Mrs. Deshpande in The Lunchbox)

For a few months in my early twenties I spent time cooking with Ranjit Uncle. The kitchen would come alive with the colors of turmeric, red chili, dana jeeru, and fresh coriander. In those moments, food became more than a meal: it was a way of connecting, sharing time with family, laughing over spills, savoring the tastes, and carrying tradition forward.

Preparation time: 30 minutes

Ingredients
  • Small eggplants, 15–16
  • Oil, 2 tbsp
  • Gram flour, ¼ cup
  • Hing/asefetida, ¼ tsp
  • Water for steaming, ¼ cup

For the stuffing masala

  • Ground almonds, 2 tbsp
  • Turmeric powder, ½ tsp
  • Kashmiri red chili powder, 1 tsp
  • Ground cumin, 1 tsp
  • Ground coriander, 1 tsp
  • Garam masala, ¼ tsp
  • 1 small tomato, finely diced
  • Ginger-garlic paste, 1 tsp
  • Salt, 1 tsp or to taste
  • Oil for roasting the masala, 1 tbsp

 

Method
  • Preparing the brinjal
    • 16 small to medium round brinjals (do not cut off the stems)
      • Fill a large bowl with cold water
      • Add salt, ½ to 1 tsp
    • Hold each brinjal by the stem and cut a cross (X) from the top
      • Do not cut too deep (only halfway)
      • Keep it intact so it looks like a flower
    • Place all brinjals in the water
    • Make sure they are fully submerged
      • Let them soak for at least 20 minutes (this removes bitterness)
    • Keep aside (out of sight)
  • Flour masala (stuffing base)
    • Chickpea flour (besan), 1 ½ tsp
    • Atta (wheat flour), 1 tsp
    • Oil, 1–2 tbsp
    • Salt, less than 1 tsp
    • Turmeric, ½ tsp
    • Mix everything with your fingers
    • Set aside
  • Lightly cook the masala
    • Heat 2 tbsp oil on low–medium heat
    • Add the flour mixture
    • Cook lightly (do not brown)
    • Taste and adjust salt and turmeric
    • Keep aside
  • Prep ingredients
    • Dry spices:
      • Black pepper, ½ tsp
      • Red chili powder (mirchi), ½ tsp
      • Turmeric, ½ to ¾ tsp
      • Dana jeeru, ½ tsp
    • Fresh ingredients
      • Chop lots of fresh coriander (cilantro)
        • Keep stems and leaves separate
      • 1 medium onion (chopped)
      • Garlic cloves, 4–5 (chopped)
  • Tempering (tadka)
    • Heat oil, 2 tbsp (not too hot)
    • Add:
      • 1 cinnamon stick
      • 4 cloves
      • Jeeru (cumin seeds), 1 tsp
    • Cook on low heat for about 10 minutes
      • You will see flavor releasing into oil
  • Build the masala
    • Add:
      • Chopped onions
      • Garlic
      • Ginger, 1 tsp
      • Coriander stems
      • (You can use 2 tsp ginger - garlic paste instead)
    • Cook on medium heat
    • Add dry spices
    • Add flour mixture
      • Cook on medium heat
      • Do NOT let masala turn dark
  • Stuffing the brinjals
    • Take each brinjal
    • Gently stuff masala inside using your fingers
      • Do not break the brinjal
    • Set aside
  • Cooking
    • Add stuffed brinjals to the pan
    • Cover and cook on medium heat
    • Add a little water
    • Cook 10–12 minutes
    • Add remaining dry masala
    • Stir occasionally
    • Cook another 10–15 minutes
    • Check with fork or knife
      • Brinjal should be soft
    • Make sure oil starts to ooze out
  • Finishing
    • Add:
      • Lots of fresh coriander leaves
      • Garam masala, 1 tsp
      • A little sugar
      • Fresh lime juice
    • Mix gently in the pan
    • Smell and check nothing is burning

Final note: The dish is ready when the brinjals are soft, well-coated in masala, and oil separates slightly on top.

 

Print Ranjit’s recipe

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Ila’s spring apple sabzi

From the kitchen of Srimathy Mohan, mother of Vaibu Mohan (Mehrunissa/Chorus in The Lunchbox)

I learned everything about cooking and feeding people from my mother, the best cook that I know. The most important lesson she imparted was that to cook for someone is to nourish their soul, no matter how simple or complex the meal is. I am forever grateful that she gave me the tools to care for the souls of my loved ones.

Preparation time: 10 minutes

Ingredients
  • 2 Granny Smith apples
  • Pickle (achar) masala, 2 tsp
  • Kashmiri chili powder, ¼ tsp
  • Salt, ½ tsp
  • Lemon juice, 2 tsp

To temper

  • Mustard oil, 1 tsp
  • Black mustard seed, ½ tsp
  • Hing (asafoetida), ½ tsp
  • Curry leaves, a few cut into tiny pieces

Achar masala

  • Mustard seeds, 1 tsp
  • Nigella seeds, 1 tsp
  • Fenugreek seeds, 1 tsp
  • Fennel seeds, 1 tsp
  • Cumin seeds, 1 tsp
  • Amchoor powder, 1 tsp
  • Turmeric, ½ tsp
  • Kashmiri red chili powder, ½ tsp
  • Hing, ¼ tsp

 

Method
  • Wash and dry apples. Core the apples and cut them into tiny cubes (¼ inch).
  • Add salt, pickle masala, Kashmiri chili powder, and lemon juice and mix well, so all the pieces are evenly coated.
  • Heat oil in a small pan, on medium heat. When hot, add mustard seeds (they will pop so be careful). Once the seeds pop, add hing and remove from the heat and add curry leaves.
  • Add tempering mixture to the apple salad and mix well.
  • Enjoy with yogurt, white rice, or dal.

 

Print Srimathy’s recipe

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Shaikh’s mutton pasanda

From the kitchen of Manju Lachmandas, mother of Neeta Thadani (Associate Director of The Lunchbox)

Cooking is my favorite excuse to call my mother. No matter what time of day it is, she always picks up to answer my many questions, helps me figure out what ingredient is missing, and reminds me to follow my heart, not my head, when it comes to seasoning…among other things. Her patience, generosity, and belief in me has made me the cook (and person) that I am today and it’s an honor to share a small part of my world with her, just as she has shared hers with me all these years. This is her special take on mutton pasanda. I hope you never make it the same way twice.

Preparation time: 1 hour

Ingredients
  • Mutton, 2 lbs
  • Onions, 3 medium or 4 small
  • Oil
  • Green cardamoms, 6 to 7 pods
  • Cinnamon sticks, 2
  • Green chillies
  • Ginger, 1 inch
  • Turmeric, 1 ½ tsp
  • Coriander powder, 1 tsp
  • Water
  • Tomatoes, 3 to 4
  • Dry tandoori masala powder, 1 tsp or tandoori paste
  • Garam masala powder, 2 tsp
  • Fresh cilantro
  • Heavy cream, ¼ cup

 

Method
  • Cut meat in small (1 inch) pieces, salt, and keep aside
  • Chop onions
  • Fry onions till translucent or slightly brown on medium to high heat
  • Add salted meat and stir till browned
  • Add green chillies (according to spice level) (seeded or unseeded)
  • Mash green chillies and ginger, add salt to soften
  • Add turmeric
  • Add coriander powder
  • Add dry tandoori masala or tandoori paste (according to spice level)
  • Add diced tomatoes
  • Stir the meat with spices and tomatoes
  • Add boiling water to cover meat
  • After stirring, turn to low heat
  • Let it simmer up to 45 minutes or till tender
  • After it is cooked, add garam masala (according to spice level)
  • Garnish with cilantro
  • Enjoy with rice, naan, or roti

 

Print Manju’s recipe

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