Bobbygeetha

Bobbygeetha Multi International Award🥇winning Chef & Author
As Seen on BBC’s Master chef Uk ,Great British Menu

Time to move on The handover has been successfully completed — wishing the new management team at Fleur Restaurant & Ba...
01/11/2025

Time to move on
The handover has been successfully completed — wishing the new management team at Fleur Restaurant & Bar continued success ahead.



We are parting ways amicably and with immense pride for what was built from scratch — a concept that blossomed into something truly special.
It’s been a rewarding chapter, and now it’s time for new stories to unfold. .coffee

18/08/2025

What I did in a day 👉 Free consultancy for Amma ❤️ From home kitchen to happy plates, we tested Trivandrum Fried Chicken & Ghee Chapathi with family & friends. Simple, soulful, and full of love. 🌶️🥘✨

Before it’s a brand, it’s a memory — Amma’s chicken fry + ghee chapathi = pure love on a plate.










17/08/2025

“Creamy Black Lentil Curry | Easy Dal Makhani with 3-Spice Magic”

“Rich • Buttery • Comfort”

Warm, buttery, and rich – this Black Lentil Curry (Dal Makhani) uses just 3 spices for maximum flavour: turmeric, chilli powder, and the magic of ginger-garlic paste.
Perfect for pairing with fluffy naan or steamed basmati rice, this slow-simmered beauty is the ultimate in Indian comfort food.

Ingredients:
• 500g soaked black lentils (overnight)
• 3g turmeric
• 30g ginger-garlic paste
• 300g plum tomato paste
• 500ml water
• 15g chilli powder
• 5g salt
• 250g butter
• 500g cream

Method:
1. Soak lentils overnight.
2. Pressure cook with spices, tomato paste, and water for 30 mins.
3. Add butter & cream, simmer slowly for 30 mins more.
4. Plate with a generous block of butter.

💡 Pro Tip: Tastes even better the next day!










16/08/2025

Back to the memories of IHMCT Kovalam days — no strings, no stress, just friends. Fast forward 20 years… no time to slow, no time to rest. Keep running… miles to go, dreams to chase, and flavours to create.✨🔥

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15/08/2025

🍳 Ultimate Desi Brunch Plate – Bold, Spicy, Satisfying 🔥
Chilli baked beans with turmeric & coriander, pan-fried black pudding, fried egg topped with chilli flakes, all on butter-toasted wholemeal bread.

🌞 Breakfast or brunch, this hits every craving.
Ready in minutes. Full of soul.

👨‍🍳 From the 3 Spice Indian series by MasterChef UK’s Bobby Geetha 🇮🇳

15/08/2025

🔥 Trivandrum Chicken Fry — Who Reigns Supreme? 🔥
I’m on a culinary quest to uncover the Top 5 Trivandrum Chicken Fry recipes that could rival the iconic Kerala Canteen version. We’re looking for that perfect balance—crispy on the outside, juicy on the inside, and bursting with chilli, turmeric, and spice.

And of course, Kethel’s Chicken Fry at Rahmaniya Hotel in Chalai Bazaar—an exclusive, trademarked creation steeped in six decades of Kerala spice tradition—makes my shortlist from the start. 

💬 Drop your top picks or personal favourites in the comments—and help me crown the true king of Trivandrum Chicken Fry.

📌 Tagging local legends for their take:




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14/08/2025

Visiting Back to Roots – Kerala Canteen Research

“Back where it all began. Exploring local flavours, age-old techniques, and heirloom ingredients that define Kerala’s soul. From toddy shop classics to temple-style curries — digging deep to bring honest, nostalgic, and elevated dishes to the Kerala Canteen table. 🌿🍛🇮🇳 ”










13/08/2025

Creamy Butter Chicken Sauce | Easy Makhani Gravy for home

“Creamy • Rich • Restaurant Style”

Silky, buttery, and bursting with flavour — this Butter Chicken Sauce (Makhani Sauce) is the heart of countless Indian favourites.
Made with plum tomatoes, turmeric, chilli, and cardamom, then enriched with butter & cream for that signature restaurant finish.
Perfect with chicken, paneer, prawns… or just mopped up with naan!

Ingredients:
• 600g (2 tins) plum tomatoes, puréed
• 5g turmeric
• 10g cardamom powder
• 20g chilli powder
• 10g salt (plus 3g later)
• 30g ginger-garlic paste
• 10g green chilli paste
• 200ml water
• 150g butter
• 500g cream
• 10g brown sugar

Method:
1. PurĂŠe tomatoes until smooth.
2. Add turmeric, cardamom, chilli powder, salt, ginger-garlic paste, green chilli paste & water.
3. Simmer slowly for 30 mins.
4. Stir in butter, cream, extra salt & sugar.
5. Slow cook another 15 mins for a glossy, rich sauce.

💡 Pro Tip: Make a batch and freeze — it’s your weeknight shortcut to restaurant-style curries.










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