Pakodas – hot, crisp, veggie-laden mouthwatering snack!

This chickpea curry gets its flavors from tomatoes, olive oil and Italian seasoning. It uses no onion or garlic!

Sliced potatoes “chokha style” is a spin on Bihar’s aloo chokha, with thin potato disks combined with onions, chilies and mustard oil.

Lightly cooked cucumber side dish flavored with mustard and fresh lime. Quick and easy vegan-friendly recipe.

Ginger lime mung dal has a healing touch. Excellent for days when you want to soothe a sore throat.

Brilliant criss-cross of colors in kaddu borani: pumpkin slivers served with tomato and yogurt sauces.

Buttermilk with curry leaves, ginger and mint – a tasty cooling thirst-quencher.

Ridge gourd potato curry cooked with panch phoron, mustard oil and poppy seed paste [vegan]

Panchmel (literally, “five-blend”) dal brings together five legumes in a rich, comforting dish. Added bonus: garlic-ghee tadka.

Stuffed ridge gourd curry – a delicious party-special vegan side that gets ready within minutes.

Easy stove-top dessert – sabudana kheer (sago pudding) flavored with vanilla and cinnamon. No eggs, no oven needed!

Methi ke parathe – pan-fried fresh fenugreek flatbread served with dal, raita, curry. A Delhi winter favorite!