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

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

A fruity rasam made in a similar manner as a tomato rasam to tickle your senses!

This fiddlehead pickle fermented in coats of mustard is a facet of Jammu's Dogra community's food proficiency sealed in many bottles.

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

How this moringa leaves rasam recipe landed in my mother's kitchen is somewhat up in the air. With a lot of residue it's a sure treat!

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

Cape gooseberries are summer days bundled in wings and wrapped in a hue of yellow, and this easy chutney keeps them well for long.

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

An easy delicious rendition of all-time favourite potatoes with the freshness of onion stalk flowers or scallions or chives.

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.

I understand kale can be hard to love, and I also believe that healthy eating does not have to taste bland or bad.

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

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