Ingredients

• 2 lb (900g) boneless chicken thighs, cubed
• Marinade: 1 cup plain full-fat yogurt, 1 tbsp lemon juice, 1 tsp each: garam masala, cumin, turmeric, chili powder, salt
• Sauce: 4 tbsp unsalted butter, 1 large onion diced, 4 garlic cloves, 1-inch ginger minced, 1 can (28 oz) crushed tomatoes, 1 cup heavy cream, 1 tbsp garam masala, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1 tsp sugar, salt
• Fresh cilantro and naan to serve

Instructions

1. Mix marinade; coat chicken. Refrigerate 4 hours minimum, overnight preferred. Grill or broil marinated chicken pieces until slightly charred and just cooked through. Set aside.
2. Melt butter in a large pot over medium. Cook onion until golden, 12 minutes. Add garlic, ginger; cook 2 minutes. Add all sauce spices; cook 1 minute. Add crushed tomatoes; simmer 15 minutes. Blend sauce until smooth.
3. Return sauce to pot. Add cream, sugar, and charred chicken. Simmer gently 10 minutes. Adjust salt. Serve over basmati rice with naan and fresh cilantro.

Ingredients

• 1.5 lb (680g) firm white fish (cod, tilapia, snapper), cubed
• 1 can (400ml) full-fat coconut milk
• 2 tbsp tamarind paste dissolved in 1/4 cup water
• 1 onion, finely diced; 4 garlic cloves, minced; 1-inch ginger, minced
• 2 tsp each: turmeric, coriander, cumin; 1 tsp chili powder; 1/2 tsp mustard seeds
• 3 tbsp coconut oil (not a seed oil); salt
• Fresh cilantro and rice to serve

Instructions

1. Heat coconut oil over medium-high. Add mustard seeds; when they pop, add onion. Cook 8 minutes until golden. Add garlic and ginger; cook 2 minutes. Add all dry spices; stir 1 minute until fragrant.
2. Add tamarind water and coconut milk. Bring to a gentle simmer; cook 8 minutes. Season with salt. Gently add fish pieces; cook 8–10 minutes until fish flakes easily.
3. Taste and adjust salt and tamarind. Garnish generously with fresh cilantro. Serve with steamed basmati rice.

Ingredients

• 1 medium head cauliflower, cut into florets
• 3 medium potatoes (Yukon Gold), cubed
• 1 onion, finely diced; 3 garlic cloves, minced; 1 tsp fresh ginger, minced
• 1 tsp cumin seeds; 1 tsp turmeric; 1 tsp coriander; 1/2 tsp chili powder; 1 tsp garam masala; salt
• 3 tbsp ghee (clarified butter)
• 2 tomatoes, chopped; fresh cilantro to garnish

Instructions

1. Heat ghee in a large, wide pan over medium-high. Add cumin seeds; sizzle 30 seconds. Add onion; cook 8 minutes until golden. Add garlic and ginger; cook 2 minutes. Add turmeric, coriander, and chili powder; cook 1 minute.
2. Add potatoes and cauliflower; stir to coat in spices. Add tomatoes; stir. Reduce heat to medium-low, cover, and cook 20 minutes, stirring occasionally, until potatoes and cauliflower are tender.
3. Uncover; increase heat to evaporate excess moisture. Sprinkle garam masala; toss gently. Taste for salt. Garnish with fresh cilantro. Serve with roti or basmati rice.

Ingredients

• 1 1/2 cups (300g) red lentils, rinsed
• 4 cups water; 1 tsp turmeric; 1 tsp salt
• 1 large tomato, chopped; 1/2 tsp chili powder
• Tadka: 3 tbsp ghee, 1 tsp cumin seeds, 1 tsp mustard seeds, 4 garlic cloves (sliced thin), 2 dried red chilies, 1/2 onion (finely diced)
• Fresh cilantro and lemon wedges to serve

Instructions

1. Combine lentils, water, turmeric, and salt in a pot. Bring to a boil; skim foam. Add tomatoes and chili powder. Reduce heat; simmer 20 minutes, stirring occasionally, until lentils are completely soft and creamy. Add more water if needed.
2. Make tadka: heat ghee in a small pan over high heat. Add mustard and cumin seeds; sizzle until they pop. Add garlic slices; fry until golden. Add dried chilies and onion; cook 3 minutes until onion is crisp and golden.
3. Pour the sizzling tadka over the lentils. Stir gently. Adjust salt. Serve immediately with a squeeze of lemon and fresh cilantro, alongside basmati rice or naan.

Ingredients

• 2 1/4 tsp active dry yeast; 1 tsp sugar; 3/4 cup warm water
• 3 cups (360g) all-purpose flour; 1 tsp salt; 1 tsp baking powder
• 1/2 cup full-fat plain yogurt; 2 tbsp ghee or unsalted butter, melted
• Garlic Butter: 4 tbsp butter, 3 garlic cloves minced, 2 tbsp fresh cilantro

Instructions

1. Dissolve yeast and sugar in warm water; rest 8 minutes until foamy. Combine flour, salt, baking powder. Add yeast mixture, yogurt, and ghee. Knead 8 minutes until smooth and slightly sticky. Cover; rise 1 hour until doubled.
2. Divide into 8 balls. Roll each into an oval about 8 inches long and 1/4-inch thick. Heat a large cast-iron skillet over very high heat until smoking.
3. Cook naan one at a time: place in dry skillet; cook 1–2 minutes until large bubbles appear and underside chars. Flip; cook 30–60 seconds more. Brush immediately with garlic butter. Repeat for all. Serve hot.

Ingredients

• 2 cups ripe mango pulp (fresh or canned Alphonso mango)
• 1 1/2 cups full-fat plain yogurt
• 1/2 cup whole milk (or more for consistency)
• 2–3 tbsp honey or sugar, to taste
• 1/4 tsp ground cardamom
• Pinch of saffron (optional, soaked in 1 tbsp warm milk)
• Ice cubes; chopped pistachios for garnish

Instructions

1. Combine mango pulp, yogurt, milk, honey, and cardamom in a blender. Blend until completely smooth. Add saffron milk if using.
2. Taste and adjust sweetness. If too thick, add milk a tablespoon at a time. Blend again until creamy and pourable.
3. Serve immediately over ice in chilled glasses. Garnish with a pinch of cardamom and chopped pistachios. Can be refrigerated for up to 1 day — just stir or blend briefly before serving.