Layers of flaky dough filled with seasonal veggies, dal or paneer are sumptuous in every bite.

Whether made as a longstanding pickle using oil or as an instant version without oil, it comes together with minimal spices and salt.

A luscious dal made with urad and chana dals, it's one of my favourite dals from the Punjabi cuisine!

A homelike Punjabi style preparation of red kidney beans along with a few morsels of history and memories!

A classic Punjabi style, a Telugu inspired style and few other interesting filling styles to make stuffed bitter gourds!

Three ways of making easy stir fries with bitter gourd.

There's something extremely satisfying about parathas, and when they've methi leaves in them they're even more delicious.

To mixed greens, Auntie would add boiled chickpeas and let the mixture slowly cook to a thick consistency. The tadka was typically Punjabi.

This recipe is the simplest kind of recipe to cook taro in typical north-Indian flavours, and has a typical Punjabi influence

This khichdi is a mix of rice and whole mung beans, and loaded with fresh vegetables. It's the most ubiquitous food in Indian cuisine.

Although wheat rotis are thought to be the commonest flatbreads in India, there are several other grains and millets used for rotis too.

Drawing upon the caramelization of onions and the fragrance of whole spices, this tempered rice is a game changer in your mundane daily meal

Chole from west Punjab or the present-day Pakistan, which found its home in Delhi after India's partition in 1947, makes a hearty meal.