Chef of the Week, 2nd August 2019 – Cyndia Ann

Hello, Foodies and Buddies!

Welcome back to our Chef of the Week series and on this edition, we have Chef Cyndia Ann – FoodyBuddy’s Ice Cream Maker Extraordinaire – taking her place in the spotlight after having sold over 1000 Meals on the platform 🙂

Chef Cyndia gave us a beautiful writeup about herself and her love for food and we have it in its entirety here:

“Hey everyone, I’m Cyndia and I’m a sweetaholic.

I have this crazy love for sweets, be it a Tiramisu, or a Rasmalai, or a fabulous cheesecake and oh my god, just plain finger-licking chocolate sauce. Damn, I’m drooling here, just talking about it.

This love for sweets made me raid every container in the kitchen and the fridge and whip up one yummy thing or the other. From working as an insurance specialist to quitting and getting married, and then taking my Queen of the household position wasn’t particularly hard.

My mom is an amazing baker and I knew my baking basics from her. I ventured into the world of cakes, cupcakes, cookies and then moved onto cheesecakes, entremets, little miniature french desserts etc. Mind you, all this was in my kitchen and family and only for friends who would ask specifically for the things that they love. I had no particular interest in taking baking as a major business. I also completed my MBA on the side and I really was looking for an opportunity to start up something. And I wanted to get into one product, a single product and a widely acceptable one, which is a daily or at least weekly ritual for many. That’s how I zeroed in on ice creams.

Currently, I focus on Ice creams only and make one of the best possible ones out there. I took my time to learn the science and the intricacies of ice creams, on how to manage the texture of something that is a very complex, intricate and delicate substance. Every single ingredient that goes into an ice cream has a function and balancing it out to get to the right texture was a huge learning experience and am still learning it with every new flavour I introduce. Ice creams became an obsession and a chemistry class for me. Learning about emulsions and colloidal dispersions became a wonderful thing, like a little scientist in the kitchen. All because it is so worth it and so delicious.

I started off with a Facebook page called Omm Nom Nomm, pronounced um nom nom, the sound that someone makes when you eat something really yum. Or if you’re a fan of Cookie monster, it’s the sound that he makes when eating his cookie. I specialize in Super Premium and Premium French Style Ice creams. French-style specifically means the usage of eggs in the ice cream, and it makes it richer, creamier and smoother. That being said, some of the fruit flavours that I make are without egg, as it brings out the flavour of the fruit much better.

Foodybuddy was active in the community that I lived in previously, and I’ve watched a lot of people actively enjoying the app, buying and selling. At that point, I was still learning how to make proper ice creams and didn’t make a move until way later. Then I moved into an independent house and completely forgot about FoodyBuddy since I didn’t have a specific community to purchase from. Continued with Omm Nom Nomm sales through Facebook and word of mouth from several patrons. One of them, about 3-4 months ago, mentioned that FoodyBuddy has the option of selling in several communities as long as you’re willing to deliver it. This was a new revelation for me, as previously as per my understanding, it was only for the specific community that I was living in.

I reached out to the Foodybuddy team and they were more than helpful. They introduced me to the private kitchen option and guided me with all the apartments that were in the vicinity and some of which I already had customers from. FoodyBuddy gave me much wider visibility amongst ice cream lovers. As you talk to more and more customers, you get to understand what they like, what is important for them, and how can you evolve accordingly. That is the basis of how I grow. So every customer that I meet is important, every person has a say, and I work accordingly as best as I can.

Every single word of appreciation means a lot as it brings out the best in me. The need to evolve and be better and better comes from it. A lot of my customers start buying ice creams for their children and then they taste it and fall in love with it. As adults, a lot of us are not used to having ice creams much and I’m trying to slowly reintroduce that favourite childhood moment in them, one person at a time.

Younger people generally tend to opt for the chocolate flavours, like the Belgian Chocolate or Choco Fudge Brownie, and as you get slightly older, I’ve noticed that they pick fruitier flavours like Tropical Mango, Sweet Strawberry, Midsummer Mulberry, Mint Chocolate Flake etc. People who prefer a tangy flavour pick the Luscious Lemon and if you are a coffee fan, then definitely Mocha. Salted Caramel is a big seller and so is Pink Guava. Everyone finds their own favourites and that’s amazing. I especially love it, when customers come back and tell me, that they can’t have store-bought ice creams anymore, and they don’t want to settle for anything less.

All of the ice creams that I currently make are 100% natural, no artificial emulsifiers, stabilizers or preservatives. All of the fruit ice creams use only real fruit and no added essences or extracts either. However, I’ve had requests from a lot of people to introduce ice creams which incorporate other favourite treats like Ferrero Rocher, Oreos, Kit Kats etc, so those are also on the cards soon enough. As I grow and fine-tune my recipes and flavours, my hope is that I would be able to serve these amazing, yummy treats to a much wider audience.

FoodyBuddy as an avenue has helped me a lot in terms of widening my horizons and it is great for anyone who is making amazing food and wants to serve that in their neighbourhood. If you have the passion and the drive to follow through, anything is possible. People love good food and you just have to make the best that you can and serve. Making sure that your logistics are in place for delivery, making sure it reaches on time, and without any hitches en route, adds to the wonderful experience of lovely home-cooked food. Kudos to the team for setting this up and making it a wonderful platform.

Thanks & with lots of ice creams ready to be served,

Having personally tasted Chef Cyndia’s ice creams, I can safely say that they are amongst the very best I have ever had and here are some amazing pictures of her decadent treats:

Thank you, ma’am, for such amazing insight and give us all the intricate details about what it means to be the master of one’s craft 🙂

We wish you all the very best going forward and can’t wait to taste more of your superb ice creams!

If you would like to be a Home Chef on FoodyBuddy, please register by clicking here!


Dish of the Week, 30th July 2019 – Ribbon Pakoda by Chef Kiruthigha (With Recipe!)

Hello, Foodies and Buddies!

Welcome to our final Dish of the Week feature for the month of July and on this edition, we have delicious Ribbon Pakodas by Chef Kiruthigha including a full recipe!

What is a Ribbon Pakoda? “Ribbon Pakoda is a crispy snack prepared with Idli Rice and Fried Gram,” said Chef Kiruthigha.

Chef Kiruthigha also told us about the significance of this dish. She said, “This dish is close to my heart as it is one of my favourite from my mother’s kitchen. I used to pack this in big covers from home to my hostel during my college days.”

What a lovely memory that you have shared with us, ma’am 🙂

When asked if it was one her favourites, Chef Kiruthigha said, “Of course, yes! It is a tasty side dish for sambhar, rasam rice, and also good to munch during tea time.”

Chef Kiruthigha also told us how she learned to make this awesome dish. “My mother taught me the proportions, the frying technique and the consistency of the batter, etc. Nithya, one of my friends later gave me a few tips to make it better,” she explained to us.

Chef Kiruthigha was nice enough to share the full recipe for this dish with us which you can find below:

1) 4 cups of Idli Rice
2) 1 cup of Fried Gram Dal, powdered
3) 20 to 25 Red Chillies (adjust according to the required spice level)
4) 1 ladle of melted Butter (approx 40- 50 grams)
5) 3.5 tablespoons of Crystal Salt
6) 1 tablespoon of White Til (optional)

1) Soak the Idli Rice for around 3 hours along with the Red Chillies
2) Grind them in together in the wet grinder to a slightly coarse batter
3) Before taking it off from the grinder, add the salt and grind for another 5 minutes
4) In the meantime, powder the fried gram dal and sieve to get a fine powder
5) Mix the ground batter, white til, fried gram powder and melted butter
6) Heat a pan with oil for deep frying
7) Take a portion of the batter, fill in the murukku press with the flat nozzle and press it gently in the hot oil
8) Fry on both side till you see a nice golden colour and oil stops bubbling.
Tip: If the Ribbon Pakoda is too hard, add more melted butter, and if it is oily, add more batter. Butter can be replaced with hot oil too.

Recipe in Grid

Chef Kiruthigha assured us that the dish is easy to prepare after learning the proportion of ingredients properly!

We asked the Chef which other dishes she was looking to make famous on FoodyBuddy and she answered, “A few traditional and healthy dishes like More Kali (Rice Flour cooked and steamed with Buttermilk) and Millet-based Snacks. These are a few on my list!”

Finally, Chef Kiruthigha said in closing, ” I am very thankful to Foodybuddy for providing an awesome platform for chef-preneurs like us!”

Thank you, ma’am, for being such a great part of FoodyBuddy and for sharing this amazing recipe with us!

If you would like to be a Home Chef on FoodyBuddy, please register by clicking here!

FoodyBudy is always looking for unique dishes to be featured as a Dish of the Week. If you would like your dish to be featured, please do write to us at


Dish of the Week, 23rd July 2019 – Dabeli by Chef Poonam Kabra

Hello, Foodies and Buddies!

It’s Dish of the Week time and we have Chef Poonam Kabra’s delicious Dabeli as our Dish in the spotlight this time around 🙂

If you don’t know what a Dabeli is, Chef Poonam explained, “Dabeli is Pav with sweet and spicy Potato Masala inside it!”

It is a dish which Chef Poonam loves and she explained the significance of the dish and how she learned to make it. She said, “I learned to make Dabeli when I was in college and made it in Rajasthan for my Brother-in-law’s Birthday Party. I learned to make it from my aunt whom I am very close to all the guests at the party were asking for more and loved it. It was a really very special moment for me when they came and complimented my Dabeli.”


Chef Poonam was also nice enough to share the full recipe for Dabeli with us.


1) Boiled and Mashed Potatoes
2) 2 to 3 Cloves
3) Cinnamon Powder
4) Oil
5) Basic Spices – Chilli Powder, Turmeric Powder, Garam Masala
6) Green Chillies
7) Shallow-Fried Peanuts
8) Sugar

For Garnishing:
1) Bhujiya (Sev)
2) Tamarind Chutney
3) Garlic Chutney
4) Coriander Leaves
5) Pomegranate
6) Chopped Onions

1) Take a little bit of oil and fry the spices
2) Add the Green Chillies
3) Then add boiled and mashed Potatoes
4) Add salt as per your taste and also add one small spoon of sugar
5) Now, the filling is ready
6) Take a Pav, cut it in half and apply both the chutneys then put filling in between
7) Also add the pomegranate, peanuts, and chopped onions which is very important for Dabeli
8) Now, add Sev and roast it in the pan with butter (You can also make Kacchi Dabeli without roasting it)
9) Serve hot

When asked about what other dishes if she was looking to make famous on FoodyBuddy, she said, ” I want to try one special type of fritters and Chhattisgarhi cuisine which I have never made for Foodies.”

And in closing, Chef Poonam said, “Loving the way people are responding to my dishes. Thanks for the love and testimonials!”

Thank you so much, ma’am, for being such an awesome chef and for sharing this recipe with us 🙂

If you would like to be a Home Chef on FoodyBuddy, please register by clicking here!

FoodyBudy is always looking for unique dishes to be featured as a Dish of the Week. If you would like your dish to be featured, please do write to us at

Dish of the Week, 16th July 2019 – Whole Wheat Jaggery Cake by Chef Sunita Gadapu

Hello, Foodies and Buddies!

Dish of the Week is back and on this edition, we have Chef Sunita Gadapu’s famous Whole Wheat Jaggery Cake which is the perfect combination of delicious and healthy!

If you are wondering what the dish is exactly, Chef Sunita explained, “This is a tea cake made with multigrain atta and jaggery as it’s main ingredients. The cake goes well with tea/coffee/milk or as an all-day snack.”

The healthy aspect of this dish is what holds a special significance for Chef Sunita. She said with a smile, “This cake helped me to let people know that a healthy cake isn’t a myth. There were many people who couldn’t believe that a cake without refined sugar and maida can be tasty. I received an overwhelming response from everyone, especially the Moms. They were happy that the kids are liking this healthy cake. One of my patrons rightly said ‘Tummy bhi khush and Mummy bhi khush'”

Chef Sunita also called this one of her favourite dishes and said she can eat a whole loaf guilt-free!

We asked Chef Sunita how she learned to make this dish and she said, “With increasing awareness on the side effects of using refined flour, sugar, etc in our diet, I wanted to try a cake which has jaggery. I wasn’t sure how the cake would turn out as jaggery has a sticky nature, unlike sugar. Nevertheless, I did try making the cake with jaggery, multigrain atta and threw in some nuts and voila, it came out to be yummy!  I would like to give the credit of this push to use jaggery in my cake to my father and my neighbour uncle who are the health ambassadors around me!”

Chef Sunita described how to make this special Dish. She said, “After a few permutations and combinations, I could arrive at the final recipe. The recipe includes mixing an equal quantity of atta, jaggery, milk and half the quantity of oil/butter.  You should mix it with pieces of desired nuts and bake it at 180 degrees Celsius for 25-30 minutes.”

She also warned us about the challenges associated with this dish. She said, “It’s a myth that we should keep mixing the cake batter for a long time to get a softer cake. But over-whisking the batter would give a chewy cake and not a soft one. So the right amount of mixing of ingredients is the key here.”

When quizzed on what other dishes she was looking to make famous on FoodyBuddy, Chef Sunita said, “I love baking and I would like to introduce more and more healthy items which are tasty. Another dish which is going well from my menu is the Ragi-Atta-Jaggery cookies. These work as a nice accompaniment with a cuppa and are a good snack for kids.”

Here are some of Chef Sunita amazing baked creations:


And in closing, Chef Sunita said, “I am very happy to be associated with the FoodyBuddy platform since it gives me immense self-gratification by making healthy meals for the Foodies. It is helping me to take my passion for baking to the next level.”

Thank you so much for being such a pioneer of healthy desserts on the FoodyBuddy App, Chef Sunita, and we would like to wish you all the very best going forward 🙂

If you would like to be a Home Chef on FoodyBuddy, please register by clicking here!

FoodyBudy is always looking for unique dishes to be featured as a Dish of the Week. If you would like your dish to be featured, please do write to us at


Chef of the Week, 12th July 2019 – Priyanka Sharma

Hello, Foodies and Buddies!

A huge shoutout to Chef Priyanka Sharma who is our latest Chef of the Week having crossed the 1000 Meals Milestone on FoodyBuddy!

We had a brief chat with Chef Priyanka to learn about her FoodyBuddy experience starting with how she became a Buddy.

She replied, “I saw an article in the newspaper that had some chefs talking about how much they enjoy this process. I was always inclined towards cooking and hence I also enrolled.” We are glad that you did, ma’am!

Chef Priyanka showed us the real passion of a chef when we spoke to her about what keeps her inspired. “There is a certain emotion that comes alive for people who like to cook. It is like nurturing a child. I also enjoy the fact that in a limited way, I can also keep experimenting with ingredients, style of cooking, recipients etc. Overall, a very nice feeling,” she said.

Chef Priyanka is a specialist in North Indian cuisine. “I mostly cook North Indian cuisines but that too in a way that is acceptable to most palettes. As I cook, I envisage that the person savouring the dish must feel like this would have been cooked at their own house. I am very particular about hygiene, and the food being cooked fresh and being served hot,” she explained.

When asked about what her most popular dishes were, she replied, “I have a couple of them actually. Banjara Mutton Curry with Ajwain Parathas and the other one is Ajwain Puri with Aloo Curry and Halwa. Both of them have been great hits!”

Her buyers are certainly aware of Chef Priyanka’s skill in the kitchen and don’t hesitate to let her know.

“I get lots of messages and compliments, mostly 1-to-1 on my phone. People are very appreciative. The one that I like most is when people say the food was “divine” or when they say, ‘This is how exactly my mom would have cooked it.’ I know a couple of students and single moms, who do their daily chores well because they have outsourced their “kitchens” to me and are secure that their eating needs will be taken care of,”  said Chef Priyanka with a fond smile.

Our esteemed Chef also had a few short words of advice to new Buddies. She said, “Just cook they way you would have cooked for yourself and enjoy the process.”

Finally, in closing, Chef Priyanka said regarding her future, “Let’s see. For now, it is about cooking, trying, learning and cooking some more!”

We wish you all the very best, ma’am, and thank you for being such an integral part of our family 🙂

If you would like to be a Home Chef on FoodyBuddy, please register by clicking here!