This zucchini cherry tomato curry is vegan-friendly and lip-smacking delicious.

Spinach cheese pasta: Pasta in a healthy, tasty sauce – a greens lover’s delight.

Green gram sundal – Whole green mung bean tempered with hot spiced ghee and fresh coconut. Classically simple!

Pumpkin and red kidney beans make a hearty, richly flavored curry with the heat of dry red chilies and the tang of tamarind.

Exotic dahi wali lauki – bottle gourd wedges shallow-fried and simmered in fennel-flavored yogurt curry.

Osaman- green moong bean stock with tempering of curry leaves, ginger, garam masala, and pepper.

Aloo posto – potatoes cooked in poppy seed paste, with mustard oil and five spice tempering. A delicately flavored Bengali vegan dish.

Tangy yellow dal – in which raw mango slivers, with help from garlic and ghee, elevate workaday yellow lentils to exotic status.

Chickpeas/garbanzo beans cooked in satvik vegetarian style – without onion or garlic. Served with chapatis and spinach raita.

Fenugreek peanut rice – great way to have your daily greens! One-pot meal in which fenugreek, peanuts and ghee add their charm to rice.

Crispy spicy plantain fry – easy to make side dish for a simple Indian vegetarian meal.

Zucchini with coriander lemon dressing – a delightful lemony jolt to your senses with each bite!

Fresh and cooling, salty-sweet with a tangy twist! Just what you need to battle the summer heat – raw mango mint chutney.

Peanut chaat! Indulge in the rich nutty softness of boiled peanuts with the zing of green chillies and coriander.

Tomato olive bell pepper pasta – a vegetarian delight!

Is it art or is it science? Making the perfect homemade yogurt is a bit of both. Step-by-step guide on how to make yogurt at home.