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This is my aunt, Malu Aunty's recipe. I make it every year in Spring when I am getting ready for summer, and then I sometimes gift it to my friends. Ingredients 1 part fresh lime or lemon juice (e.g., 1 cup) 3 parts cane sugar (e.g., 3 cups) 2 parts water (e.g., 2 cups) Note: Adjust quantities proportionally based on your desired yield. Instructions 1. Prepare the Sugar Syrup In a heavy-bottomed saucepan, combine the cane sugar and water. Heat the mixture over medium heat, stirring occasionally until the sugar fully dissolves. Once dissolved, reduce the heat to low and allow the syrup to simmer gently without stirring. To test for one-string consistency: Dip a clean spoon into the syrup...

Mango Chutney & Peach Chicken Skewers. Juicy chicken thighs soak up a smoky-sweet marinade of Rupen’s Mango Chutney, olive oil, and paprika, then grill alongside peach chunks for irresistible charred caramel edges. A final brush of warm chutney glaze turns every skewer into glossy, summer-solstice perfection.

Coconut Curry Shrimp Lettuce Cups. Light, tropical, and table-ready in 15 minutes.

Summer’s here, and the tandoor vibes are strong! Our ready-to-use marinades and curry sauces turn any grill (or oven) into a spice-charged flavor factory in just minutes. Scroll for three show‑stopping recipes, chef tips, and an exclusive BBQ Essentials bundle.

A warm, satisfying rice bowl made with just a handful of ingredients and a spoonful of our signature Butter Chicken Sauce. Cozy up without the extra effort. Ingredients: 1 cup uncooked basmati rice ½ jar Rupen’s Butter Chicken Sauce ½ cup frozen peas or spinach or red peppers 1 tablespoon ghee or oil Optional: fried egg or roasted tofu Cilantro + lemon wedge for garnish   Instructions: Cook rice as per package instructions. In a pan, heat ghee and sauté peas/spinach. Add ½ jar of Butter Chicken Sauce, stir, and heat through. Mix into rice and top with egg or tofu. Garnish and serve.   Pro Tip: Freeze half for a second meal later this week.