- Following 5.9K
- Followers 11K
- Engagement 9.78%
- Avg likes 1.1K
- Avg comments 153
About Shrutika | Indian Home Cook
Shrutika | Indian Home Cook (@browngirlinthecity) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. The account has 10,996 followers and 1,121 published posts. Recent posts average 1,112 likes and 153 comments, an engagement rate of 9.78%.
With 11K followers, Shrutika | Indian Home Cook is a micro creator by the common 10,000 to 100,000 definition. Shrutika | Indian Home Cook follows 5,876 accounts, so the audience is roughly 1.9 times the size of the list followed. Shrutika | Indian Home Cook uses an Instagram professional account. Flinque files Shrutika | Indian Home Cook under Kitchen/cooking, with Food & Cooking as a secondary category.
The Instagram bio for Shrutika | Indian Home Cook runs to 22 words across 5 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Shrutika | Indian Home Cook dates from June 2026.
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1,121 Posts
Of the 10 most recent posts shown for Shrutika | Indian Home Cook, 8 are videos and 2 are carousels. That mix leans toward videos. Shrutika | Indian Home Cook has built a substantial archive of 1,121 posts. Against the audience, that is roughly 9.8 followers for each post published. Shrutika | Indian Home Cook also keeps 6 story highlights on the profile. All 10 carry captions, averaging 242 words each. The captions are written mainly in English. Words that recur across them include salt, save, water, heat and chilli. The captions tag #browngirlinthecity, #biryanilovers, #indianfood, #breadpudding and #baking.
And for years I’ve been the one rationing dessert portions and feeling terrible about it. Not today.
This Father’s Day I made them bread pudding with custard sauce — the real deal, properly indulgent — and I did it with Zeroh monk fruit sweetener instead of sugar. Zero guilt. Full joy. Seconds were had. By everyone.
Zeroh is India’s only monk fruit sweetener brand to have clinically validated their claims — so when they say guilt free, they actually mean it. Monk fruit is naturally sweet, doesn’t spike blood sugar and tastes exactly like sugar in baked desserts. Premium ingredient, completely worth it.
BREAD PUDDING WITH CUSTARD SAUCE
FOR THE PUDDING
10 white sandwich bread slices, cubed and dried
1 cup milk
½ cup fresh cream
4 tbsp butter + extra for greasing
3 large eggs
½ cup Zeroh monk fruit sweetener or Sugar
1 tbsp vanilla essence
½ tsp salt
Preheat oven/air-fryer to 180°C. Grease your baking pan with butter.
Heat milk, cream and butter together till butter melts. In a separate bowl whisk eggs, Zeroh/Sugar and vanilla till combined. Add the warm milk mixture and whisk well.
Add bread cubes and let them soak for 30 minutes — every cube should absorb that custard mix completely.
Pour into your baking pan, dot with extra butter cubes and sprinkle a little Zeroh/Sugar on top. Bake/Air-fry at 180°C for 15-20 minutes till golden and set.
FOR THE CUSTARD SAUCE
1 tbsp custard powder
3 tbsp Zeroh monk fruit sweetener or Sugar
1 cup milk
1 tsp vanilla essence
Mix 1 tbsp custard powder and 3 tbsp Zeroh/sugar with a little cold milk into a smooth paste. Heat 240ml milk till boiling, reduce flame and add the custard mix. Stir till thickened. Remove from heat, add 1 tsp vanilla and cool slightly.
Pour custard sauce generously over warm bread pudding and serve. 🍮
#browngirlinthecity #breadpudding #baking #fathersday #easydessert
No plans. No effort. No complaints.
This chilli oil pasta is everything you need on a night when you want something that feels indulgent but takes almost no time and even less motivation. Creamy, garlicky, with just the right amount of heat. Plate it up, eat it straight from the pot, no judgement here.
The secret ingredient? chilli oil. I’ve been putting it on everything lately and this pasta is where it really shines — once in the sauce and again on top because one spoon is never enough. Available on Blinkit if you don’t have it already. Get it. 🫙
—
Here’s how I make it 👇
Caramelise 2 medium onions in olive oil and butter on low heat till soft and deeply golden. Take your time — this is the flavour base.
Add 8–10 sliced garlic cloves and sauté till cooked through.
Add 1 tsp Italian seasoning, 1 tsp black pepper and salt to taste.
Then add 2 tbsp Saacoor chilli oil and mix well.
Lower the heat and pour in 1 cup fresh cream. Let it bubble gently.
Add 3 cups of al dente pasta and a splash of pasta water. Sprinkle cheese and let the sauce thicken and coat every strand.
Finish with 3 tbsp chilli oil on top and garnish with fresh coriander or parsley. 🌿
—
Plate it. Eat it in bed. You deserve it. 🤍
Save this for your next girl dinner and tell me — are you a one spoon of chilli oil or three spoons kind of person? 👇
—
#GirlDinner #ChilliOilPasta #PastaRecipe #EasyDinner #BrownGirlInTheCity
The chicken masala from that reel that broke the internet (okay, just my page — 3 million of you showed up and I’m still not over it 🥹) — here it is. In its full, proper, rightful home.
My family’s favourite thing I make - chicken biryani.
This is not a quick recipe. This is not a weeknight dinner. This is a Sunday labour of love, made with patience, instinct and the understanding that the best Indian food cannot be rushed. Ever.
The chicken masala you fell in love with? It’s the soul of this biryani. And yes — it tastes just as incredible as a standalone curry with rotis. So you’re getting two recipes in one. You’re welcome. 😌
This biryani has a potato layer at the bottom that gets infused with all the ghee and juices from above. Leg pieces only — thighs and drumsticks, always. Basmati boiled in whole spices. Dum cooked on a tawa so every grain of rice finishes cooking in the steam of that masala.
This is what love tastes like. 🍚🖤
Comment BIRYANI below and I’ll send you the full detailed recipe straight to your DMs 👇
And tell me — are you a biryani person or a biryani and curry person? Because this masala does both. 🫶
#ChickenBiryani #BiryaniLovers #IndianFood #HomeCooking #BrownGirlInTheCity
Chicken Kala Rassa — the kind of recipe that doesn’t come from the internet. It comes from watching, tasting, adjusting, and knowing. Deep, dark, smoky, and completely irreplaceable.
The secret is two things — the charred onion and dry coconut vatan ground with green chillies, garlic and coriander, and homemade Kala Masala. You can use store bought but if you know, you know. 🙏
Here’s how I make it 👇
MARINATION
Marinate 500g chicken with 1 tbsp ginger garlic paste, salt, turmeric and juice of half a lemon. Rest for at least 15 minutes.
THE CHICKEN STOCK (Alni)
Heat oil in a pot, splutter 1 tsp cumin seeds and 1 bay leaf. Add half a chopped onion and sauté for 2 minutes. Flame high — add the marinated chicken and sauté for 5 minutes. Reduce to low-medium, add hot water till chicken is submerged and cook covered for 20 minutes. Reserve this stock — it is liquid gold.
THE VATAN
Roast 2 medium onions and roughly half their amount of dry coconut directly on an open flame till fully charred. Cool completely and grind with 8-10 garlic cloves, 1 inch ginger, 1tsp each roasted poppy seeds & sesame seeds, green chillies and a handful of fresh coriander into a coarse paste. That char is the entire soul of this dish.
THE RASSA
Heat oil in a kadhai, add 1 bay leaf and 1 chopped onion. Cook till deep brown. Add the vatan and cook till oil separates. Add 1 tomato purée, salt, 2 tbsp red chilli powder and 2 tbsp Kala Masala (I use my mom’s homemade Masala ). Cook till oil separates again.
Add the cooked chicken and coat every piece in that masala. Pour in the reserved Alni and let it all come together on low heat for 5 minutes.
Garnish with fresh coriander and serve over crushed Jowar Bhakri. There is no other way. 🫓
This is Maharashtra on a plate. Bold, dark, unapologetically flavourful and made with ingredients and love that no restaurant can replicate.
Save this and make it this weekend. And if you use homemade Kala Masala — even better. 🖤
Tell me — have you had Kala Rassa before or is this your first time hearing about it? 👇
#ChickenKalaRassa #MaharashtrianFood #KalaMasala #VidarbhaCuis
Before you come for me — hear me out.
Look, I get it. The biryani purists are already typing. “It’s just pulao.” “Where’s the meat?” “This is a insult to dum pukht tradition.”
But sometimes it’s just a no non-veg day. And on those days, your biryani craving doesn’t care about your opinions. So here’s a high protein veg biryani that will sort you out completely. Soya chunks, loaded vegetables, proper whole spices, dum cooked basmati. This is not a compromise. This is a choice. 💅
High Protein Veg Biryani — Serves 3 👇
Soak 1 cup soya chunks in hot water for 10 mins. Drain and squeeze out all the water completely — this is important.
Chop your vegetables — potato, carrots, capsicum, green beans, peas — whatever you have works.
Marinate everything together with ½ cup curd, 3 tbsp biryani masala, 1 tsp chilli powder, salt and a pinch of turmeric. Set aside.
In oil, splutter 1 bay leaf, 3 green cardamom, 1 black cardamom, 5 black peppers, ½ javitri, 1 star anise and 3 cloves. Add 2 medium onions sliced and cook till deep dark brown — don’t rush this.
Add 1 chopped tomato and 1 tsp ginger garlic paste. Cook down, then add your marinated vegetables and soya. Sauté for 2 minutes then cover and cook with a splash of hot water till vegetables are just tender.
Meanwhile boil 1 cup basmati rice till exactly 90% cooked. Layer over the masala, sprinkle saffron soaked in warm milk, cover tightly and cook on low for 10 minutes.
Garnish with fresh coriander and mint. Serve hot with raita. 🌿
Approx nutritional values per serving —
🔥 Calories — 420 kcal
💪 Protein — 22g
🌾 Fibre — 8g
High protein. No meat. Full satisfaction. Still biryani. 😌
Save this for your next no non-veg day and tell me — are you team any biryani is biryani or are you still not convinced? 👇
#VegBiryani #HighProteinMeals #SoyaChunks #BiryaniLovers #BrownGirlInTheCity
Ingredients
• 100g fresh basil leaves, packed
• 40g toasted walnuts, almonds, or pine nuts
• 3 garlic cloves
• 1 tsp whole black peppercorns
• 1 tsp salt
• 80g extra virgin olive oil
• 15g fresh lemon juice (optional)
Method
1. Blanch spinach in boiling water for just 30 seconds and immediately transfer to an ice bath. This retains the lovely green colour even after days in ghe fridge.
2. Toast nuts in a dry pan on medium heat 2–3 mins until golden. Cool completely.
3. Pulse nuts, garlic, pepper and salt in a blender 5–6 times until coarsely ground.
4. Add basil, then slowly drizzle in olive oil while blending. Stop at your preferred consistency.
5. Add lemon juice if using. Taste, adjust salt.
6. Store in a jar topped with a thin layer of olive oil to keep it bright green. Fridge 5 days, freezer 3 months. 🌿
#browngirlinthecity #basilpesto #homemadepesto #cooking #easyrecipe
13 restaurants. 13 perfect orders. Zero bad meals.
From a Chicken Chettinad with a Belgian Wit at a restaurant that’s been feeding Pune since 1992 🫶 to Chilli Garlic Dumplings with Vietnamese Iced Coffee, Bakarwadi Fried Chicken at a brewhouse, and a half-n-half pizza with a draught pitcher — this list has every mood, every craving, and every budget covered.
Swipe through and save this. You’ll need it every single weekend. 📲
Drop a 🙋♀️ if you’ve been to any of these, and tell me which one I absolutely must revisit first 👇
#PuneFoodGuide #PuneRestaurants #PuneFoodie #WhereToEatPune #BrownGirlInTheCity
Researched multiple recipes and eventually decided to borrow things I liked from each of them and made it my own ❤️
Here’s my version -
1) Slit 250gms brinjal in a cross and soak them in salted water.
2) Roast a handful of peanuts, same amount of coconut and 1 tablespoon Sesame seeds. Once cooled, grind it without adding any water. In this powder, mix in vegetable oil (no water at all), salt, pinch of turmeric, 1 tsp chilli powder, 1 tsp amchur powder, 1 tablespoon jaggery, 1 tsp coriander powder, 1 tsp cumin powder.
(This step is where you can really make it your own. Aim for a spicy-tangy-sweetish mixture). Fill this mixture heavily into the brinjals. Save the remaining filling.
3) Heat oil, add mustard seeds, cumin seeds, asafoetida, curry leaves and a medium chopped onion. Some recipes don’t use onion, but we like a thick gravy hence I prefer to add it. Once translucent, add 1 tablespoon GG paste and the remaining filling.
4) Season again with salt, turmeric, chilli powder and Kala Masala (I use masala made at home by my mom, you can use any garam masala you prefer). Add a splash of hot water if needed and cook till oil oozes out.
5) Drop in the brinjals and gently toss them. Cook covered by adding a small amount of hot water in intervals till the brinjals are soft all the way. Do not add too much water, aim for a thick masala consistency, not a too watery.
6) As always, garnish with coriander and serve hot with chapatis or bhakris!
#easyrecipes #marathifood #vegan #spicy #recipe
This one-pot chicken and rice is perfect for days when you want the comfort of biryani without the long process. Everything cooks together in one pot, making it an easy, wholesome meal with minimal cleanup.
Save this for the next time you want something quick, hearty and full of flavour.
Ingredients
• 1 cup basmati rice, washed and soaked
• 250–300 g chicken (boneless or bone-in)
• 1 tbsp oil
• Bay leaves + whole spices of choice
• 1 tsp cumin seeds
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1 tsp ginger garlic paste
• Salt to taste
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 2 tsp biryani masala
• 2 tbsp dahi (yogurt)
• Fresh coriander for garnish
Method
1. Heat oil and sauté bay leaves, whole spices and cumin seeds.
2. Add onions with a pinch of salt and cook until golden.
3. Add tomatoes and ginger garlic paste. Add turmeric, chilli powder and biryani masala. Cook until the oil starts to separate.
4. Add chicken and dahi. Cook for 4–5 minutes.
5. Add soaked rice and hot water just enough to cover everything. Pressure cook for 2–3 whistles.
6. Garnish with coriander and serve hot.
Comfort food, minimal effort.
#OnePotMeals #ChickenRice #BiryaniFlavours #EasyHomeCooking #Indianfood
From juicy chicken to crispy fried, lamb, truffle mushroom and everything in between — this is your sign to plan a burger crawl.
Save this for your next burger craving and tell me your favourites I should try next! 👀
#PuneFood #PuneEats #BurgerLovers #PuneFoodies #FoodInPune
Shrutika | Indian Home Cook's engagement
Shrutika | Indian Home Cook's engagement rate on Instagram is 9.78%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 10 followers. Comments stay close to likes on Shrutika | Indian Home Cook's posts, at 1,112 likes and 153 comments on average, about 7.3 likes per comment.
Engagement rate
9.78%
- Avg likes
- 1.1K
- Avg comments
- 153
- Interactions : followers
- 1 : 10
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Who is Shrutika | Indian Home Cook?
Shrutika | Indian Home Cook (@browngirlinthecity) is a Kitchen/cooking creator on Instagram, also filed under Food & Cooking. Shrutika | Indian Home Cook uses an Instagram professional account. The Instagram bio for Shrutika | Indian Home Cook runs to 22 words across 5 lines.
How many followers does Shrutika | Indian Home Cook have?
Shrutika | Indian Home Cook has 10,996 followers on Instagram (11K). Shrutika | Indian Home Cook follows 5,876 accounts, so the audience is roughly 1.9 times the size of the list followed. Shrutika | Indian Home Cook has built a substantial archive of 1,121 posts.
What is Shrutika | Indian Home Cook's engagement rate?
Shrutika | Indian Home Cook's engagement rate on Instagram is 9.78%, over 6%, more than 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 10 followers. Comments stay close to likes on Shrutika | Indian Home Cook's posts, at 1,112 likes and 153 comments on average, about 7.3 likes per comment.
What does Shrutika | Indian Home Cook post about on Instagram?
Flinque files Shrutika | Indian Home Cook under Kitchen/cooking, with Food & Cooking as a secondary category. Of the 10 most recent posts shown for Shrutika | Indian Home Cook, 8 are videos and 2 are carousels. The 10 recent Instagram captions Flinque holds for Shrutika | Indian Home Cook repeatedly use the words salt, save, water, heat and chilli. Shrutika | Indian Home Cook's captions carry hashtags such as #browngirlinthecity, #biryanilovers and #indianfood. Shrutika | Indian Home Cook writes those captions mainly in English. Shrutika | Indian Home Cook keeps 6 story highlights, which open with a free Flinque account.
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