A classic yet traditional Indian cuisine cooked with ghee, butter sautés with urad dal (Black gram), rajma (Kidney bean), tint of ginger garlic touch, mixed Khada masalas – Cinnamon Sticks, Jafal Javitri (Mace & Nutmeg), Badi / Choti Elaichi (Cardamom) and topped with butter.
Fired balls are made from a mixture of potato, paneer, carrot combined together, coated in a spicy, cooked in slightly smooth sweet rich tomato-onion creamy gravy, loaded with the aroma of kewda, and served hot.
Prepared with popped cumin seeds, bay leaves, asafetida, dried red chilies, finely chopped ginger-garlic , coriander powder, and topped with tadka of assorted spices from the land of Punjab.
Made up of fresh spinach, Kao, mustard seed, fenugreek leaves, crisp potato, cumin powder, garlic, sprinkled with semi grounded spices, altered to your spice level.
Experience the heartiness of Dal Mili-Juli, a wholesome blend of mixed lentils cooked to perfection.
This comforting dish offers a symphony of textures, combining the creaminess of lentils with the crunch of assorted vegetables. A soul-satisfying journey in every spoonful.
This is an Indian classic that comes from Rajasthan Royal Cuisine that’s sure to please. It features a delicious mix of yogurt, grapes, and makhana cooked in a flavorful curry sauce with a dash of cream.
A smoky dish from the Indian subcontinent that originated in the streets of Punjab.
Baingan ka bharta is basically fire-roasted eggplant, mashed and cooked with onions chunks, green peas, roasted with red chilies, sprinkled with aromatic assorted spices, and garnished with cilantro.