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Valachi Bhaji
Homestyle Maharashtrian curry made with field beans cooked with grated coconut, godha masala, and onions.
Shahi Tukray
An indulgent Mughlai royal dessert made from crisp fried bread slices soaked in saffron sugar syrup and topped with rich thickened rabri.
Gujarati Khatta Moong
Tangy and soothing Gujarati whole green gram curry cooked with lemon juice, jaggery, tomatoes, and whole spices.
Thandai
Cooling festive drink made with milk, ground nuts, melon seeds, rose water, and fragrant whole spices.
Parshe Macher Jhol
Light Bengali fish stew cooked with mullet fish, mustard paste, green chilies, and fresh coriander.
Surti Undhiyu
The quintessential Gujarati winter feast: a slow-cooked one-pot casserole featuring stuffed baby eggplants, potatoes, purple yam, flat beans, and fried fenugreek dumplings.
Punjabi Palak Paneer
Smooth, vibrant green pureed spinach gravy tossed with soft cottage cheese cubes and tempered with garlic and ghee.
Tandoori Roti
Whole wheat flatbread cooked on an inverted hot skillet to mimic traditional clay tandoor baking.
Gatte Ki Sabzi Spicy
Boiled gram flour dumplings cooked in a fiery Rajasthani yogurt and red chili gravy.
Laal Maas
A fiery and iconic Rajasthani mutton curry cooked with a vibrant paste of dry Mathania red chilies, garlic, and rich ghee.
South Indian Tomato Garlic Rasam
A soothing and sharp South Indian soup made with tomatoes, generous smashed garlic, black pepper, and tamarind.
Besan Ladoo
Traditional Indian sweet balls made by slow-roasting gram flour in ghee, combined with powdered sugar.