About Us!

Bind Foods brings you exciting vegetarian food, making us a perfect place for dining with family or just a quick bite on the go.

Bind Foods Vegetarian Restaurant and the Sweet Store is synonymous with a commitment to quality and a high degree of professionalism and use of state of the art technique in the manufacture of sweets, savories, snacks and wide varieties of Indian food. Reached the success peak being customer satisfaction as our mere motto. Our chain of branches speaks volumes about hygiene and service rendered by our organization and the trust and reliability that the customers have reposed. Bind Foods is renown in India for serving authentic pure vegetarian food and delicious sweets and savories for patrons. Today Bind Foods stood as the most renowned Vegetarian Restaurant in Chandigarh and also many other places for its great ambience. Get yummy and bountiful food at an affordable price only at A2B.

Our Services

Chicken Fried Steak with Gravy

For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side.

Perfect Roast Chicken

Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese.

Meat Loaf

Preheat the oven to 325 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.Combine the macaroni, 4 cups water and 1 tablespoon salt in an Instant Pot® (see Cook's Note).

Linguine with Shrimp and Lemon Oil

For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid. Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Our Team

Mary Jane

Head Chef

Peter Parke

Head Chef

Jennifer Watson

Head Chef

Steven Wilson

Head Chef

  • This was very good and very easy. I decided to make this spur of the moment, so I knew I needed simple. I didn't have any evaporated milk so I subbed fat free half & half. I only used a half tablespoon of salt with the macaroni and water. Once the pressure cooker did it's job, I added the half & half, the butter that was called for and the cheese I had on hand. It was a mix of Kraft Melts, extra sharp Vermont white cheddar, a little sharp cheddar and a handful of shredded Parmesan. I also added Weber Garlic Parmesan seasoning...I did not use the extra water that was called for. However, after adding all that cheese I did stir in a little whole milk. This was very flavorful and cheesey, the consistency was spot on. We'll definitely be making this again, maybe adding some minced onion during the first step...possibly some chicken (ohhh Buffalo chicken) or bacon. Thanks for another great recipe, Food Network!

    John Smith - Customer
  • This was way better than I thought it would be. Next time I might reduce the mayo and vinegar a bit, or increase the amount of broccoli. I might also try pecans rather than sunflower seeds, but it was amazing just as written! Delicious! I use Duke’ s mayo and sub pine nuts for the sunflower seeds and cranberries for the raisins. The only flaw is that I can’t get the broccoli drained enough so the dish ends up quite runny. My next step is to invest in a salad spinner.

    Divide Rule - Customer

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