Hearty curries, gravies, and centerpiece dishes
22 RECIPES IN THIS COURSE
North Indian feast dish featuring dark, aromatic chickpea curry cooked with tea leaf infusion served alongside giant puffed bhaturas.
A Kerala breakfast staple made from a naturally fermented rice and coconut batter, cooked in a curved appachatti until the edges turn crisp and lacy while the center stays soft and airy.
A quick, protein-rich twist on classic egg bhurji — hard-boiled eggs are crumbled and folded into a fragrant onion-tomato masala instead of being scrambled raw, giving the dish a firmer, more textured bite.
An authentic Mediterranean salad of chunky ripe tomatoes, crisp cucumbers, red onions, briny Kalamata olives, and creamy feta cheese dressed with extra virgin olive oil and oregano.
A nutritious, iconic North Indian curry of fresh paneer cubes simmered in a silky, vibrant green blanched spinach gravy tempered with garlic, ginger, and cumin.
Fragrant, fluffy long-grain basmati rice tempered with sizzled cumin seeds, subtle whole spices, and fresh coriander leaves.
The ubiquitous, refreshing Indian side salad featuring finely diced crisp cucumber, ripe tomatoes, and pungent onions tossed with lemon juice, green chilli, and roasted cumin powder.
A North Indian breakfast staple — whole wheat dough stuffed with a spiced grated cauliflower filling, then rolled and cooked on a hot tawa with ghee until crisp and golden.
Comforting, home-cooked chicken curry prepared with a simple onion-tomato gravy and fragrant whole spices.
The crown jewel of Indian rice dishes — aged long-grain basmati rice layered over raw spiced yoghurt-marinated chicken, sealed and cooked on slow dum with saffron, mint, and fried onions.
Flavorful cottage cheese dish cooked with crunchy capsicum and fresh coriander-coriander spice blend in a wok.
A North Indian favorite — soft paneer cubes and green peas cooked in a rich, lightly spiced onion-tomato gravy.
