Sweet and sour ginger chutney drizzled over chhole masala. Served with raita, bhujiya, rice, tomato wedges.

Chana dal stuffed parathas, served with curd, red capsicum curry, potato mustard chutney

Pumpkin dal wadi (lentil dumpling) curry, served alongside chapatis and other Indian delicacies.

Indian vegan meal: khichdi, potato cauliflower stir-fry, fresh carrots, jackfruit pickle.

Apple chayote salad with tajin, a Mexican chilli-lime seasoning. It’s raw, it’s vegan, it’s oil-free!

Plantain kebabs, deep-fried on the stove top. For a lip-smacking snack that’ll have your high tea guests delighted!

Chhole masala – popular north Indian fare, in which chickpeas are cooked with Indian spices. Serve with pooris or bhature.

Pan-roasted spicy sweet potatoes – in which starchy sweetness plays off the robust flavors of Indian spices.

Chayote dal – in which the juicy pear-like squash softens and melds into dal, adding an interesting counterpoint to the legume’s mealiness.

Peas and cashew nut fried rice – one-pot rice meal bulging with flavors

Home-style aloo tinda ki sabzi (potato apple gourd curry), cooked with tomatoes and spices.

Bitter gourd masala fry: in which spice-coated bitter gourd slices are pan-fried leisurely till they crisp up. [vegan]