Panch Phoran is an Indian 5-spices mix used for tempering and favouring the oil for traditional curries

Sooji ka halwa is an easy Indian dessert, often made during festivals. Roasted semolina is cooked in sugar for a delicious halwa.

Roasted peanuts & jaggery combine together in these nutty & earthy balls. Made with just 4 ingredients, perfect for festive treats.

Boror Tenga is a traditional red lentil curry from Assam made with lentil fritters cooked in a sour vegetable curry.

An easy make-ahead breakfast bread with the goodness of oats, whole wheat flour, blueberries & banana.

Aloo posto is a simple Bengali side dish made with potatoes cooked in a poppy seeds paste. A great accompaniment to any Indian meal.

Crispy and delicious, these oven roasted potato wedges are rubbed with an Indian spice mix and roasted with aromatic curry leaves.

Vegan and gluten-free oats porridge with a sweet and sour stewed blueberry topping – perfect for chilly mornings!

A simple recipe for Ganesha’s favorite sweet — Ukadiche Modak — steamed flour dumplings with a sweet coconut and jaggery center.

This smoky roasted eggplant dip is great to spread on toast or use with pita, chips and/or assorted crispy vegetables.

Give your regular lentil curry a twist with this simple & flavourful dry chana dal fry from the Bohra cuisine.

Lemon Chia Fresca is a delicious, all natural health drink. Simply put chia seeds in water with some lemon juice & sweetener.

Homemade tomato ketchup made with fresh tomatoes and no preservatives. Simple, vegan, and no onions, or garlic.

Methi thepla is a quintessential Gujarati travel snack. It is a spicy flatbread made with wheat & gram flour, fenugreek, & yogurt.