About Us

Come and appreciate the flavors of India! Situated on the 500 square of Main Street in India, Food Recipe Corner Fine South American Cuisine takes into account admirers of food, customary specialists and curious guests the same. Food Recipe Corner, is a generally comfortable, low lit bistro, where a mess of cooking happens!The menu is brimming with customary South American top picks, extending from AAA hamburger and sheep to delicate chicken and crisply got seafood. Food Recipe Corner has been known as the best South American café in the South India, and moves you to locate a superior South American food experience!Come and appreciate the most scrumptious and legitimate South American food the India brings to the table. With a menu comprising of an enormous assortment of vegan and non-veggie lover dishes, Food Recipe Corner makes certain to fulfill everybody's taste buds. So come feast in and make the most of our bistro style setting, or get take-out on the off chance that you are having organization over or in a surge. We anticipate getting you the best South American experience.

Our Menu

Our Chefs

Ridhima Thakur

Head Chef

Vineet Jaiswal

Head Chef

Ravi Bhel

Head Chef

Radhika Sharma

Head Chef


Sunday Spices

This is a classic Moroccan salad that is made with everyday ingredients — carrots, olive oil, lemon juice and spices. Carrots can be coarsely grated using a grater or to make life easier, use store bought shredded carrots 🙂 I am one of those people who run miles away when grating in bulk is involved (psst.. my sister used to be the grating bhakra at home when carrot halwa was on the menu).Cut the peel and pith from the oranges. Hold the fruit over a bowl and using a paring knife slice between the membranes to release the segments. Place them in a fine mesh sieve to drain. Reserve the juice. To make the dressing, whisk lemon juice, agave (or honey), cumin, cayenne, cinnamon and ½tsp salt into the reserved orange juice. Add the drained oranges and the dressing to the grated carrots. Toss gently to coat. Let the salad sit for about 5 minutes, until the liquid starts to pool in the bottom of the bowl. Drain the salad in a fine mesh sieve and return to a bowl. Stir in cilantro and olive oil. Season with salt and pepper to taste. Serve and enjoy!!

In a saucepan, heat oil and add chilies, cardamom, cloves, coriander & fenugreek seeds, dals and rice. Once the seeds and spices start to toast and get fragrant, add coconut and cook for 1~2 minutes. Next add onion and tomato. Cook till the tomatoes are turn soft and almost mushy, about 3~4 minutes. Let the mixture cool slightly before grinding into a smooth paste. Make Sambar: In a medium saucepan, heat oil, add mustard and cumin seeds and once they start to splutter asafoetida, green chilis and curry leaves. Next add the onions, carrot and peppers. Cook on medium flame until the veggies are tender, about 8~10 minutes. Add the spice paste, tamarind paste, salt and 2 cups – bring the sambar to a boil. Lower the heat and simmer for 5~6 minutes. Garnish with chopped cilantro and serve with idli/ dosa or rice. Notes Spice paste can be made up to 2 days ahead of time. Store in an airtight container in the fridge. Freeze for up to 1 month. Change up the veggies to anything you have on hand – sweet potato, drumsticks, green beans, potato etc. will work great here.

Sunday Spices
Sunday Spices

Heat oil in a small saute pan and fry chana dal, coriander seeds and red chilies until dal is lightly browned and fragrant, about 2-3 minutes. Remove into a bowl. To the same pan, add onions and fry until browned around the edges. Remove from the pan and let cool slightly. Grind the chana dal mixture until smooth. Add onions, tamarind paste, grated coconut and salt; grind until smooth without adding water. Set aside. To make the Curry: [Optional] Prep the bittergourd if you want to remove the excess bitterness. See tips. Heat oil in a saute pan, add the chopped bittergourd and fry until it turns golden, about 8-10 minutes. Add the ground masala paste, mix well and cook for 4-5 minutes on medium-low flame. The spice paste will start of a little wet but once cooked on low flame, it will dry up and coat the veggie. Notes Tips to mellow the bitterness of Kakarakaya: Boil or microwave chopped bittergourd with sour yogurt or tamarind paste and salt until the veggie is par-cooked. Let cool for a few minutes, then squeeze the pieces to remove some of the bitterness. Mix chopped raw pieces with salt and a pinch of turmeric. Set aside for as long as you can – at least 1~2 hours, up to overnight. Refrigerate if soaking for more than hours. Then squeeze the pieces.

Tarkari is a word to describe vegetable side dishes or curries in Indian subcontinent, Nepal and Bangladesh. These are generally dry stir fries or sautes. Nepali tarkari can be made with any combination of veggies. But traditionally it includes potato, cabbage, carrot, green beans, peas, cauliflower etc. Feel free to use 2 or 3 of the mentioned veggies to make the dish. Recipe adapted from Sandhya’s Dal Bhaat Tarkari post. She used potato and cauliflower to make her curry but I made mine with green beans and carrots.Heat oil in a saute pan; add the onions, ginger, garlic and red chilies. Cook till onions are lightly browned. Add the cooked veggies, mix well. Cover and cook till the veggies are cooked through. Add the chopped tomatoes, ground cumin, turmeric, red chili powder and salt. Cook covered till tomatoes turn mushy. Finally add the garam masala, mix well and turn off the heat. Serve hot with rice or roti. Notes Veggies like potato, cabbage, carrot, green beans, peas, cauliflower etc can be used to make this curry. Feel free to use 2 or 3 of the mentioned veggies to make the dish.

Sunday Spices
  • The masa harina really made the difference with its corn taste and consistency. I also added additional tomato sauce to thin things.This chili is great. I tossed in a can of diced green chilis that I found in my cupboard, but followed the rest of the recipe as is and it’s great. Definitely making this again.

    John Smith - Customer
  • Fantastic! This is my husband and my “go to” salmon recipe. I’ve even used the almond parsley “salsa” sprinkled on a salad if we have some left.I’ve used different variations of this topping. The temp and timing of cooking the salmon is perfect.I picked this recipe for the salsa and I’m so glad I did! I always bake my salmon so I cooked it as usual but this salsa put it over the top! It’s delicious all by itself.

    Divide Rule - Customer

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  • Shop No.3, plotno.5, LBS Marg, New Mill Rd, near habib hospital, Kurla West, Mumbai, Maharashtra 400070
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  • 084337 76262

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