Baby potatoes in a fenugreek-onion masala, tempered with nigella seeds.

Yellow moong bean sundal, a Navratri special in south India [vegan]

Sattu chokha – roasted gram flour balled up with oil and spices. Protein-rich comfort food from Bihar. No cooking, or artistry needed!

Mango chutney sweetened with jaggery, spiced with roasted cumin and chilies. Great way to use the first yellow mangoes of summer.

Bottle gourd chutney – fortified with dals and greens, this chutney pairs with hot rice and ghee for a wholesome vegetarian meal.

Holi-special potato curry – the festival of Holi is made extra-special with pooris and potato curry for the main meal.

Chana dal kosambari wih carrot, coconut and coriander – colors and flavors so inviting, you can’t but reach out for seconds!

Tender and crisp green beans lightly stewed in a garlic tomato sauce.

Lemon rice – tangy, tasty, superquick one-pot meal. A blessing on days when there is just no time to cook. [vegan]

Bottle gourd paratha (panfried flatbread) – in which the gourd balances its natural simplicity with the flavors of coriander & carom seed

Papad cooked in a heady spice mix of mustard, fenugreek and jaggery. For a stylish accompaniment to an Indian meal.

Onion Tomato Paratha – pan-fried flatbread stuffed with onion tomato masala filling.