• Multiple entries are allowed. Photos are mandatory for each recipe.
  • Goan Fish Curry with Silver whiting or Lady Fish/Muddoshi Hooman
    Cook time 20 mins

    A traditional Goan fish curry made with silver fish.

  • Mango Mastani
    Cook time 0 mins

    Its a Pune special refreshing drink for summers. Pretty rich and super delicious! Typically the drink is made with the combination of thich shake, ice cream, mango pieces and nuts.

  • Crab Xec Xec from Goa
    Cook time 20 mins

    A tangy and yummy Goan dish for every palate.

  • Safed Achaari Baigan
    Runner Up Winner
    Cook time 15 mins

    White aubergine is found in various parts of Chattisgarh. I wasn't familiar to this white beauty until I myself went to shop for vegetables in a local market near to my house and was amazed to see white aubergines. Anticipation built up and I just couldn't resist myself from asking the lady vegetable seller that how it is cooked. Though she told me a very basic recipe of it which she probably makes herself, but somewhere I thought that this would taste even great when teamed up with pickled spices.

  • Lapsi
    Runner Up Winner
    Cook time 25 mins

    Broken wheat (dalia) pudding, a childhood favourite.

  • Sangameshwari Chicken.
    Runner Up Winner
    Cook time 30 mins

    Sangameshwar is a taluka in the Konkan region falling in the Ratnagiri district and has a food history when it comes to spicy coastal food, happening on the sangam of the two rivers Sonavi and Shastri. The food is just awesome and tourists come from far and wide to taste the chicken preparation of this area. Today I am presenting the famous Sangameshwari chicken. This is especially eaten as a Protein and Fats booster in winters.

  • Malvani chicken curry
    Wild Card Winner
    Cook time 45 mins

    A famous and flavourful dish from Maharashtra. It needs alot of coconut which is easily available in the Konkan area. A coconut based spicy yet tasty recipe. I have learnt this recipe from my Marathi friend.

  • Dubuk Vade (Gram flour Dumplings in a spicy Kala Masala gravy)
    Wild Card Winner
    Cook time 20 mins

    An offbeat, rustic, homestyle Khandeshi (Maharashtrian) curry. To make this lip smacking preparation, gram flour (Besan) dumplings are cooked in a spicy Kala masala gravy. Dubuk Vade are generally served with Jowar Bhakri or Rice

  • Gulachi Poli
    Wild Card Winner
    Cook time 15 mins

    Tilgul Poli or Gulachi poli is an authentic Maharashtrian delicacy. It is basically jaggery, sesame seeds and poppy seeds stuffed roti specially offered as naivedhyam (offering to God) on the auspicious occasion of Makar Sankranthi. A crispy preparation which can be made in advance and stored at room temperature even for a week. Serves as a healthy snack and a great option during travelling because of its long shelf life.

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  1. The recipe should be the participants ORIGINAL work, they can however take inspiration from anyone else’s work
  2. The recipe must be accompanied by original photograph/s. If found to be plagiarised, the recipe will be taken off.
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  5. Winners will receive prizes within 30 days from the date of announcement of the winner, provided the address is shared with us on time.
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