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 delicious and easy recipe to make a typical North-Indian green chutney along with a guide to variate the recipe and make herb chutneys

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!

Four easy ways to prepare delicious dishes with bottle gourd.

Three ways of making easy stir fries with bitter gourd.

You will never go wrong with fiddleheads no matter what you do! This stir fry with minimum pantry staples is my favourite!

With few spices at disposal and a solid Dutch oven or pressure cooker, it takes about 30 minutes to make this pulao.

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

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

For me, winter is synonymous with gajar ka halwa, an Indian confection made of grated carrots cooked in slowly simmering milk.

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

There's no load of cream or butter in this dish. Some healthy yogurt (plant based if vegan), a few slices of cashews and lots of veggies!

Fresh peas ground to a coarse paste and sautéed in cumin, ginger and tomatoes, soft boiled potatoes with lentil dumplings dunked in a stew!

This amalgamation of carrots and peas is more than a mere dish. It's an exemplar of how families eat seasonal produce and enjoy it with love

Many years later I married into a pahadi family and realized that the tempering in the quintessential aloo gutke is done with jakhya.

Shahi Paneer bearing the insignia of Mughal cuisine, associates royalty with the use of nuts, saffron, yogurt, milk and cream in it.

If you have ever taken a road trip in India and haven't eaten dal fry at a dhaba on a highway, your journey is incomplete.

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.