Jane's Creative Kitchen

Business Update :- Jane's Creative Kitchen is closed for business effective 5th of June 2025.

Buna Zuia beautiful people,

We wanted to close on a high, and I guess we have today. Jane wanted to close on a 5, so here we are.

We were blessed to have a rating of 5.0 on Google and 4.9 on Bolt Food app (out of 1000+ orders). We didn't know anyone when we started out, but now they are a part of the family. So now I have the time to reply to all of the reviews, finally.

I can say we did everything out of pure passion and fire, coz I believe it's the only way to do anything in life. We always did our best and a lot of you'll appreciated what we did, for that I am forever grateful.

I absolutely loved this part of my life and all of the lessons that I have learned. This wouldn't have been possible without each and every one of you. I have all your names etched in my heart and I will always remember you.

When we first started out, I had no clue how to cook, let alone cook for customers on a large. There was no room for failures, there were countless trials carried out in the kitchen to ensure a standardised product was delivered to our customers. What I couldn't do or sucked at was taken out of the menu (the biryani is my sworn enemy 🙂).

Much respect to everyone who included us in their plans, made plans with us, showed up and were always in touch. I have the utmost respect for you guys.

Now since I ain't cooking, I am definitely up to eat anything you guys cook. Don't be like Clive Sheppard aka Judas, who cooked a mean chicken tikka masala and didn't invite his brother over.

Lastly a huge thanks to a great friend Amalia i.e. Ama Miracol who always said "hey Sean you cook for everyone, come on let me cook something for you". Thank you Amalia, for inviting me over and cooking for me. I loved it!

Goodbye has good in it which means, good food, good friends, good family, good travel and good adventures ahead.

I will miss you !

Love,
Sean

Dana's Dal Makhani.

Dal makhani este un fel de mâncare popular din nordul Indiei, care cuprinde urad dal negru întreg și fasole roșie. Fasolea este gătită lent ore în șir cu condimente tradiționale indiene, inclusiv multă pastă de ghimbir și usturoi. Din moment ce ne-am hotărât să fim vegani la acest fel de mâncare, folosim unt și smântână vegană.

Acest fel de mâncare este dedicat Dana, care este obișnuită la bucătărie și iubește absolut acest fel de mâncare.

Mulțumesc D pentru dragoste și îmbrățișări mereu!

puteți comanda acum prin aplicațiile Bolt food și Tazz.

The Goan Pork Vindaloo is back on the menu.

This dish is dedicated to the cute little Princess Mara. (She ain't little no more)

In 1510, when the Portuguese invaded Goa, a region on the west coast of India, they brought with them a dish called carne de vinha d’alho, a sailors’ preserve of pork stored in wine vinegar and garlic.

Goan cooks reimagined the dish with local ingredients, like cinnamon, black pepper and coconut palm vinegar, and it came to be called vindaloo. Chillies are always included, but the dish is not traditionally superhot.

In this version, the pork benefits from slow cooking in vinegar and spices.