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Bobby Geetha

@chefbobbygeetha

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In @masterchefuk | @greatbritishmenu
@michelinguide Trained
📩 Indian restaurant consultant
📚 Author of 7 Culinary Books
🌍 Chef @atkeralacanteen
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A clip from today morning Chicago USA 🇺🇸 TV show .. unique cheese samosa created first in uk now in Chicago in another form and share .. @fleurrestaurants we have pink samosa @bargoachicago we have the samosa 💣 bomb . Inspired from the black bomb cheese . #samosa #samosalover #samosarecipe #sexysamosa #samosas #cheesesamosa #samosalove #bargoa #fleurrestaurant #bobbygeetha #chefbobby #chicago #chicagofood #chicagofoodie #chicagoindianfood #chicagorestaurants #chicagorestaurantweek #chicagorestaurant #chicagoblogger #chicagolife #leedsfoodie #leedsrestaurants by @chefbobbygeetha
One halibut, two dishes, zero waste. 🐟 Fillet for the pan, steaks on the bone for the curry, and every trimming goes into our fish curry stock. Halibut isn’t cheap, so we use every bit of it. Cooked in cold pressed virgin coconut oil, the Kerala way. 🥥 Full halibut curry coming up. Would you try it? 👇 📍 Kerala Canteen, Leeds Hashtags: #KeralaCanteenLeeds #HalibutCurry #KeralaFood #LeedsFood #ZeroWasteCooking by @chefbobbygeetha
🥚🔥 JUST 2 SPICES, 1 PAN… AND BORING BOILED EGGS WILL NEVER BE THE SAME! 🤯 Growing up in Kerala, some of my favourite food memories came from Amma’s kitchen. Nothing fancy, just everyday ingredients, a little spice and plenty of love. ❤️ Even after years of cooking in professional kitchens, it’s these simple flavours that still excite me. That’s the idea behind my 3 SPICES, 1 PAN series — making Indian cooking simple, affordable and full of flavour! Today, we’re using just TWO spices! 🌶️ 🥚 KERALA GHEE-ROASTED EGGS 🛒 INGREDIENTS | SERVES 2 * 4 boiled eggs, halved * 1 tbsp ghee * 3 garlic cloves, chopped * 1 sprig fresh curry leaves * ½ tsp turmeric * 1 tsp Kashmiri chilli powder * Salt to taste 🔥 HOW I MAKE IT 1️⃣ SIZZLE — Heat ghee in a pan with chopped garlic and curry leaves. 2️⃣ SPICE — Add turmeric, chilli powder and salt. Stir briefly without burning. 3️⃣ ROAST — Place the boiled eggs cut-side down. 4️⃣ FINISH — Gently roast until golden and beautifully coated in that spicy ghee. That’s it! No complicated techniques, no endless ingredients and hardly any washing up. 💡 MY LITTLE TIP: Let the eggs develop a golden crust before turning. That little bit of roasting makes all the difference! ❤️ 2 SPICES. 1 PAN. PROPER KERALA FLAVOUR! Because great Indian cooking isn’t about how many spices you use — it’s about knowing how to use them. 👇 What’s your favourite way to eat boiled eggs? 📌 Save this recipe for your next quick breakfast or lunch! #3Spices1Pan #EasyIndianRecipes #KeralaFood #OnePanMeals #foodtokuk by @chefbobbygeetha
Smoked cheese roti Whole wheat tawa toti filled with apple wood smoked cheddar cheese , pickled red chilli , cooked till crisp on both sides using ghee ,, served with grated mature cheddar cheese on top #bobbygeetha #masterchefuk #keralacanteen #chefbobbygeetha #leeds by @chefbobbygeetha
Throwback @masterchefuk time .. Just came across these clips inspiring journey of cooking #masterchef #masterchefuk #masterchefbr #masterchefcelebrity #masterchefindia #topchef #dubaichefs #leedschefs #gbchefs #ukchef #chefconsultant #consultantchef #indianchef #indianchefs #leedsfood #leedsfoodie #leedslife #leedsrestaurants #leedsfoodblogger by @chefbobbygeetha
Another kerala Trivandrum beef signature dish BDF - beef dry fry Made with pressure cooker beef shortrib Ther is 100 variations in each shop I like it simple yet full of flavours , an fry using beef fat saved from beef stock using only chilli & turmeric #masterchefuk #chefbobbygeetha #keralacanteen #keralafood #3spiceindian by @chefbobbygeetha
🎃🥥 WHO SAID INDIAN COOKING HAS TO BE COMPLICATED? One pan, three simple spices and a pumpkin! That’s all it takes to make something delicious. ❤️ I’ve always believed that good food doesn’t need complicated techniques or endless ingredients. With autumn here in the UK, I thought I’d turn a humble pumpkin into a comforting Kerala-inspired coconut curry, using one half for the curry and roasting the other half to serve it in! Simple, vegan, full of flavour and hardly any washing up! 🌱 👨‍🍳 HERE’S MY EASY RECIPE | SERVES 2–3 🛒 INGREDIENTS * 1 small pumpkin (approx. 1 kg) * 1 tin chickpeas (400 g), drained * 200 ml coconut milk * 1 onion, sliced * 1 green chilli * ½ tsp turmeric * ½ tsp red chilli powder * ½ tsp mustard seeds * 1 sprig curry leaves * 2 tbsp coconut oil * Salt to taste 🔥 HOW I MAKE IT 1️⃣ ROAST: Cut the pumpkin in half. Rub one half with coconut oil, turmeric, chilli and salt. Roast at 180°C fan for 35–45 minutes until tender. 2️⃣ SIZZLE: Heat coconut oil in a pan. Add mustard seeds, curry leaves, sliced onion and green chilli. Cook until softened. 3️⃣ SIMMER: Dice the remaining pumpkin and add it to the pan with chickpeas, coconut milk and the remaining spices. Simmer for 15–20 minutes until creamy and tender. Add a splash of water if needed. 4️⃣ SERVE: Spoon the curry into the roasted pumpkin half. And yes, you can eat the pumpkin bowl too! 😍 💡 MY LITTLE TIP: Mash some of the cooked pumpkin into the coconut sauce. It makes the curry naturally creamy without adding anything extra. For me, cooking has always been about making the most of simple ingredients and bringing a little creativity to everyday food. Three spices. One pan. Less washing up. Proper flavour! ❤️ 👇 Would you try this at home? And what ingredient should I cook with next? 📌 Save this recipe for a cosy autumn evening! #PumpkinCurry #KeralaFood #EasyIndianRecipes #OnePanMeals #VeganRecipesUK by @chefbobbygeetha
Podi thattu dosa & beef curry The all time Trivandrum streetfood combo back in 90’s now cant see any of these street food vans near Trivandrum central railway stations.. we @atkeralacanteen recreated this iconic combination #masterchefuk #chefbobbygeetha #keralacanteen #leedsrestaurants #leeds by @chefbobbygeetha
❤️ 200 YEARS OF HERITAGE. THE BEST IDLI I’VE EVER TASTED! On my Kerala food research trip, I discovered rameshari Idli, a tradition linked to the Mudaliar community’s 200-year history in Kerala. 📍 At a 60-year-old tea stall, I met bhagia Lakshmi Ammal and tasted something truly unforgettable. The recipe is credited to chitoor Ammal, and her family’s dedication to preserving this tradition is inspiring. As a chef, I can experiment with techniques, but recreating the soul, texture and taste of a recipe passed down through generations is another story. ❤️🙏 Some food is more than food. It’s history on a plate. #RameshwariIdli #KeralaFood #KeralaCuisine #FoodHeritage #KeralaFoodTrail IndianFoodStories ChefBobbyGeetha MasterChefUK FoodCulture by @chefbobbygeetha
🥩🔥 BEEF SO TENDER IT LITERALLY FALLS APART 🤤 #3spiceIndian POV: You’ve unlocked the secret to restaurant-style beef at home. 👀 No complicated techniques. Just season, pressure-cook and let the magic happen! 🥩 INGREDIENTS (1 KG BEEF SHORT RIBS) * Beef short ribs — 1 kg * Sea salt — 12 g * Red chilli powder — 8 g * Turmeric powder — 3 g * Coriander powder — 10 g * Ginger-garlic paste — 30 g * Water or beef stock — 500 ml, or your pressure cooker’s required minimum 👨‍🍳 THE METHOD 1️⃣ SEASON IT Mix the salt, chilli, turmeric, coriander and ginger-garlic paste. Rub all over the beef. 2️⃣ PRESSURE-COOK IT Place the beef in your pressure cooker and add the water or stock. Cook at high pressure for approximately 30 minutes, then allow the pressure to release safely according to the manufacturer’s instructions. Check tenderness; larger or thicker ribs may need longer. 3️⃣ SAVE THAT STOCK! Strain and refrigerate the cooking liquid. Remove the solidified fat if desired. It’s flavour gold for curries, gravies and biryani. 4️⃣ LEVEL UP Use the tender beef for Kerala beef curry, crispy pan-fried beef, oven-roasted beef or short-rib biryani. 🔥 5️⃣ WANT PERFECT SLICES? Chill the cooked beef under a light weight before trimming and slicing. 💡 NO PRESSURE COOKER? Braise covered in the oven at 160°C conventional / 140°C fan for around 3 hours, or until fork-tender. Add extra liquid if needed. 👇 CHOOSE YOUR PLAYER: 🌶️ Kerala beef curry 🍚 Beef short-rib biryani 🔥 Crispy pan-fried beef 📌 SAVE THIS RECIPE for your next cooking session! #BeefShortRibs #FoodTokUK #EasyRecipes #GenZCooking KeralaFood IndianFood MealPrepIdeas PressureCookerRecipes FoodHacks HomeCooking FoodReels UKFoodies by @chefbobbygeetha
Benne beetroot masala Dosa Benne = butter in karnataka Organic beetroot color is used a symbolic gesture to famous indian coffee house beetroot filled masaladosa @atkeralacanteen masala is made with broccoli #keralacanteen #leedsrestaurants #leeds #indianrestaurants #masterchefuk by @chefbobbygeetha
🚨 WHO PUT A 3-HOUR KERALA LAMB SHANK INSIDE A GIANT YORKSHIRE PUDDING?! 🤯🔥🇮🇳🇬🇧 Forget your usual Sunday roast… this one plays by Kerala rules! 👀 🍖 Fall-off-the-bone slow-cooked lamb shank 🌶️ Rich Kerala lamb keema & chickpea curry 🥔 Golden roast potatoes 🔥 Chilli-tamarind cauliflower 🤤 All loaded into a GIANT Yorkshire pudding! This is what happens when Yorkshire meets Kerala. ABSOLUTE COMFORT FOOD MADNESS! ❤️‍🔥 👨‍🍳 Created by our chef Ansulla. 📅 SUNDAYS ONLY — our legendary Kerala Sunday Roast at Kerala Canteen, Leeds! Can’t wait until Sunday? Our signature slow-cooked lamb shank chef’s special is available every day. 👇 THE BIG QUESTION: Would you swap your gravy for Kerala curry? Tell us below! #KeralaCanteen #SundayRoast #YorkshirePudding #LambShank #KeralaCuisine LeedsFoodies LeedsRestaurants SundayLunch IndianFood YorkshireMeetsKerala FoodReels ChefBobbyGeetha MasterChefUK LeedsEats by @chefbobbygeetha

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