Crisp cauliflower florets tossed in a spicy masala with curry leaves and chilies.

Crisp papad cones topped with a fresh mix of onions, tomatoes, herbs and chaat spices.

Crisp spinach leaves fritters topped with tangy yogurt, chutneys and warm chaat spices for a light, crunchy finish.

Crisp khakra served with a tangy, spiced apple achar as a dip.

A refreshing mix of finely chopped cucumber, tomato and onion, lightly seasoned for a crisp finish.

A cool yogurt raita folded with crisp boondi for a light, savoury finish.

A cool yogurt raita folded with pineapple for a light, refreshing finish.

Fresh corn and trio capsicum lightly tossed in a tangy dressing.

Crisp lentil fritters made from spiced chana dal, deep‑fried for a crunchy, savoury finish.

Crisp cauliflower tossed in a spicy-tangy Indo‑Chinese sauce.

Mushrooms marinated in smoky tandoori spices and served with a mint-yogurt chutney.

A classic home‑style preparation of potatoes and cauliflower, sautéed with onions, tomatoes and simple spices.

A spiced potato‑paneer kofta with a soft, creamy center, simmered in a rich gravy.

A smooth spinach purée gently spiced and topped with soft paneer for a comforting finish.

A flavorful okra preparation simmered in a rich, spiced tomato gravy.

A gently spiced, creamy vegetable curry simmered in a cashew‑coconut base for a rich, aromatic finish.

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A hearty dish of kidney‑bean, slow‑cooked for a creamy texture and finished with warm spices.

A traditional combination of five dals, slow‑cooked and tempered with ghee and warm spices for a balanced, hearty finish.

A tangy, South Indian broth made with tomatoes and spices, served warm.

A warm, fudgy double‑chocolate brownie served with ice‑cream.

The traditional Gulab jamun is reimagined as a luxurious, syrup‑infused cake.

A smooth hung‑yogurt shrikhand, infused with saffron and cardamom, layered over an eggless sponge cake.