Littis (crusty sattu-stuffed balls) toasted in an appe/takoyaki pan, served with chokha and bhujiya.

White radish leaves and eggplant curry [vegan]

Walnut grape fried rice: a fruity, nutty one-pot meal that’s a treat to the senses!

Pumpkin basale leaf curry: east-Indian style of cooking these two nutrient-packed, vividly colored vegetables together. [vegan]

An easy red bell pepper curry recipe spiced with nigella seeds. Tailor-made for rushed days.

Indian vegetarian thali: rice with masoor dal tadka, chayote raita, amaranth leaves stir fry, and pomegranate coconut salad.

Autumn in a bowl! Pumpkin za’atar with butter garlic sauce for a warm, comforting, delicious meal.

Roasted tomato red chili chutney – a delightfully fiery partner for snack-time goodies.

Quick potato dry sabzi with an Indian vegetarian thali meal

Tinda masala – apple gourd wedges cooked with onions, tomatoes and Indian spices.

Indian dal with wolfberries. With a tadka of cumin and onions fried in ghee, this makes for a sensory delight!

Parwal chokha – in which pointed gourd is boiled, mashed and seasoned with chilies, mustard and lime. A Bihari cuisine favorite!

Potato and plantain curry, served with layered parathas and fried bitter gourd.