Aloo Paratha
Whole wheat flatbread stuffed with spiced mashed potato and roasted crisp in ghee on a hot tawa.
Masala Dosa
Crisp, golden rice-and-lentil crepes cooked thin on a hot tawa and folded over a turmeric-yellow spiced potato filling, served with coconut chutney and sambar.
Chapati
Soft whole-wheat flatbread, hand-rolled thin and puffed on an open flame.
Palak Chana Dal
Split Bengal gram simmered with spinach and finished with a garlic-cumin tadka.
Mixed Greens & Herb Salad
Crisp lettuce and peppery greens tossed with a generous fistful of soft herbs, cucumber, tomato and avocado, dressed simply in lemon and olive oil.
Broccoli Almond Slaw
Raw broccoli and carrot shredded fine, tossed in a light honey-mustard yogurt dressing and finished with toasted almonds.
Spinach & Mushroom Salad
Baby spinach and seared mushrooms tossed in a warm honey-mustard dressing, finished with toasted walnuts and feta.
Charred Bell Pepper Salad
Peppers blistered black then peeled, tossed with lemon, garlic, cumin and feta.
Roasted Cauliflower Salad
Deeply caramelised cauliflower tossed with a lemony tahini dressing, herbs and a crunch of toasted almonds.
Zucchini Ribbon Salad
Raw zucchini ribbons tossed in a lemon-garlic dressing with parmesan, basil and toasted pine nuts.
Greek Cucumber Salad
Crisp cucumber and tomato with olives and a thick slab of feta, dressed simply with olive oil, vinegar and oregano.
Plain Toor Dal Tadka
Everyday toor dal, tempered with garlic, cumin and curry leaves — the dal that actually shows up on Indian tables more often than anything else.
Vegetable Pulao Recipe and Preparation Steps
Basmati rice and mixed vegetables simmered together with whole spices into one fragrant, fluffy one-pot meal.
Phulka Recipe and Preparation
Whole wheat flatbread rolled thin and puffed into a steam-filled balloon over open flame, no oil needed.
Arbi Ajwain Ki Sabzi
Taro fried hard in mustard oil with carom seeds, finished sharp with amchur.
Bharva Tinda (Stuffed Apple Gourd)
Baby apple gourds slit into pockets, packed with a toasted coriander-cumin masala, and simmered in a light onion-tomato base until fork-tender.