Creamy slow-cooked black lentils — the queen of Indian dal dishes.

Silky spinach gravy with soft paneer cubes — a North Indian classic.

Tangy spiced chickpeas — the ultimate street-food of North India.

Dry-spiced potato and cauliflower — simple, warming, and endlessly satisfying.

Punjabi kidney bean curry — comfort food at its finest, best with steamed rice.

Tender chicken in a rich, mildly spiced tomato-cream sauce — India's most beloved dish worldwide.

Spiced minced meat with green peas — a quick, hearty North Indian favourite.

South India's soul soup — tamarind-spiced lentils with vegetables, served with rice or idli.

Crispy rice-lentil crepe filled with spiced potato — the icon of South Indian cuisine.

Thin peppery tamarind soup — the ultimate South Indian cold remedy and digestive.

Fragrant rice tossed with fresh coconut and curry leaf tempering — ready in 20 minutes.

Fiercely aromatic chicken curry from Tamil Nadu — bold spices, kalpasi, marathi mokku.

Tangy coconut milk fish curry cooked in a claypot with kudampuli — Kerala's signature.

Rich tomato-cream gravy with golden paneer — the vegetarian answer to butter chicken.

Green peas and paneer in a spiced tomato gravy — a everyday North Indian staple.

Stuffed potato flatbread — Punjab's beloved breakfast, best with yogurt and butter.

Paneer with capsicum in a bold kadai masala — dry, smoky and aromatic.

Yellow lentils with a sizzling spiced butter tempering — the everyday dal of India.

Smoky roasted aubergine mash with onion and tomato — earthy, rustic perfection.

Mughal-style paneer in a rich cashew-cream gravy — a royal feast.

Seasonal vegetables in a mildly spiced tomato gravy — adaptable and nourishing.

Fragrant layered rice with spiced chicken — the crown jewel of Indian cooking.

Kashmiri braised lamb in a deep red aromatic sauce — a royal Mughal heirloom.

Steamed rice-lentil cakes — the softest, most digestible breakfast in South India.

Creamy rice-lentil porridge with black pepper and ghee — Tamil Nadu's beloved breakfast.

Kerala's classic mixed vegetable coconut curry — no spice powder, just coconut and cumin.

Tamil lentil and vegetable stew with freshly ground coconut masala.

Tamarind rice with peanuts and curry leaves — tangy, nutty and addictive.

Savoury semolina porridge with vegetables and curry leaves — 20-minute South Indian breakfast.

Coastal South Indian prawn curry — hot, tangy and coconut-kissed.

Hard-boiled eggs in a spicy coconut-tomato sauce — quick, filling and full of flavour.

Puffed deep-fried whole wheat bread — light, golden and irresistible with chole or aloo.

Everyday unleavened whole wheat flatbread — the backbone of every Indian meal.

Soft leavened tandoor bread — pillowy, slightly charred and perfect with curries.

Flaky layered flatbread pan-fried in ghee — richer than chapati, crispier at the edges.

Puffy deep-fried leavened bread — the inseparable partner of Chole Bhature.

Chilled yogurt with crispy chickpea pearls, cumin and mint — the cooling side to any spicy dish.

Blended yogurt drink from Punjab — cold, creamy and the perfect antidote to summer heat.

India's most loved smoothie — ripe mango blended with yogurt, perfect for summer.

Creamy rice pudding with cardamom, saffron and nuts — India's most beloved dessert.

Nepal's national dish — spiced lentil soup with steamed rice, tarkari and achar. Eaten twice daily.

Yogurt-gram flour curry with soft fried dumplings — tangy, warming Punjabi soul food.

Slow-cooked mustard and spinach greens — Punjab's winter staple, essential with makki roti and white butter.

Lacy rice hoppers with a crispy edge and soft centre — Kerala's iconic breakfast with stew or coconut milk.

Crispy savoury urad dal doughnuts — soft inside, crunchy outside, perfect with sambar and chutney.

Thick rice pancake topped with onion, tomato and green chilli — South India's pizza.

Cooling yogurt rice with a mustard-curry leaf tempering — South India's ultimate comfort food.

Kerala-style creamy moong dal with coconut — mild, golden and eaten with rice for Onam Sadhya.

Kerala stir-fried vegetable with freshly grated coconut and curry leaves — simple, aromatic, essential.

South Indian semolina or vermicelli pudding with coconut milk and jaggery — the dessert of every celebration.

Strong decoction mixed with frothed hot milk in a tumbler — a Tamil Nadu morning ritual.

Fiery deep-fried chicken from Chennai — crispy, spicy and addictive, perfect as a starter.