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Coconut Chutney Classic
Classic South Indian side condiment blending fresh coconut, green chilies, and ginger, tempered with mustard seeds.
Shorshe Ilish
The crown jewel of Bengali cuisine: hilsa fish cooked in a pungent, silky mustard seed gravy spiked with green chilies and mustard oil.
South Indian Tomato Garlic Chutney
A fiery and pungent South Indian chutney made from sautéed tomatoes, copious garlic, dry red chilies, and tamarind.
Pongal
Comforting South Indian rice and yellow lentil dish tempered with ghee, black pepper, cumin, cashews, and ginger.
Chili Garlic Chow Mein
Spicy Indo-Chinese noodles stir-fried on high heat with garlic paste, red chili powder, soy sauce, and cabbage.
Puran Poli
A festive Maharashtrian sweet flatbread filled with a sweet, cardamom-scented paste made from split bengal gram and jaggery, roasted in ghee.
Chinese Sweet and Sour Chicken
Crispy battered chicken chunks tossed with bell peppers, onions, pineapple, and a tangy sweet and sour sauce.
Schezwan Noodles
Spicy Indo-Chinese stir-fried noodles tossed with fiery Schezwan sauce, garlic, and crisp julienned vegetables.
Tretiya Sev Tamatar
Tangy Gujarati tomato curry sweetened with a pinch of jaggery, tempered with mustard seeds, and topped with crisp gram flour sev.
Dal Baati
The classic Rajasthani duo of crunchy, ghee-soaked baked wheat balls served alongside a spiced five-lentil dal.
Gujarati Dudhi Chana Dal
A wholesome homestyle Gujarati curry combining tender bottle gourd pieces and split bengal gram simmered with warm spices.
Focaccia
Italian flatbread baked with generous olive oil, minced garlic, fresh herbs, and coarse sea salt.