2 recipes converted from their YouTube cooking videos.

A crunchy, snack‑size appetizer inspired by the Kerala‑style calamari served in restaurants, but made with peeled cassava sticks instead of squid. The cassava is soaked in a baking‑soda bath, tossed with spices and egg white, coated in a corn‑starch and flour mixture, then deep‑fried to golden perfection. Perfect for parties, game nights, or as a tasty starter.

A plant‑based take on classic fried chicken using button mushrooms coated in a flavorful cauliflower‑flour batter. Crispy, spicy, and perfect with rice or as a snack.