Aromatic curries, tandoor breads, and biryanis from across the subcontinent, scaled for a home kitchen.
Tandoori chicken simmered in a velvety tomato-cream sauce perfumed with fenugreek leaves.
Yogurt marinated chicken skewers simmered in a deeply spiced tomato cream gravy.
Long grain basmati layered with caramelized onions, vegetables and saffron, sealed and steamed.
Cauliflower and potatoes pan roasted with toasted cumin, turmeric and a touch of ginger.
Pillowy yogurt naan baked on a hot pan and brushed with garlic butter and parsley.
Yogurt marinated chicken legs blistered over coals until smoky outside and juicy inside.
Cubes of pan fried paneer in a silky spinach gravy with ginger, garlic and a swirl of cream.
Tender pork shoulder in a fiery vinegar curry with toasted chiles, garlic and warm spices.
Creamy Indian frozen pudding flavored with ripe mango pulp, cardamom and crushed pistachios.