Salman Ramzan 
Paneer Butter Masala is the curry that disappears first at every restaurant table — soft cubes of paneer folded into a silky tomato gravy enriched with butter and cream, gently sweet, mildly spiced and deeply comforting. The good news is that the restaurant version is easy to reproduce at home: the secret is a smooth, … Read more
A good vegetable biryani is all about the layers: fragrant long-grain basmati, a spiced vegetable masala, crispy golden onions, fresh mint and a little saffron milk, sealed and steamed together on dum until the aromas marry. This recipe follows that classic method but keeps the steps calm and doable in a home kitchen. The result … Read more
Dal Tadka is the dal most of us order first at a dhaba or restaurant — soft, creamy yellow lentils with a sizzling garlic tempering poured over the top at the very end. That final tadka is what makes it special: hot ghee, golden garlic and dried red chillies hit the dal just before serving, … Read more
Introduction Tomato rasam is a thin, peppery South Indian soup — tangy tomatoes simmered with tamarind, garlic, cumin and black pepper, finished with a mustard-seed tempering. Comforting when you have a cold, light on the stomach, and ready in 20 minutes. Serve as a soup or pour over hot rice with a spoon of ghee. … Read more
Introduction Vegetable kurma is a creamy, mildly spiced South Indian curry — mixed vegetables simmered in a coconut and cashew-based gravy with curry leaves and gentle spices. Unlike North Indian curries, it gets its richness from coconut rather than cream. Wonderful with idli, dosa, appam or plain rice. Recipe facts Preparation time: 15 minutes. Cooking … Read more
Introduction Vegetable pulao is a fragrant one-pot rice dish — long-grain basmati cooked with colourful vegetables and whole spices. Lighter than biryani but just as aromatic, it is perfect for lunchboxes, dinner parties or a comforting weeknight meal. Serve with raita and papad. Recipe facts Preparation time: 15 minutes (plus 20 minutes soaking). Cooking time: … Read more
Introduction Aloo paratha is the king of stuffed flatbreads — soft whole-wheat parathas filled with a spiced mashed-potato mixture, roasted with ghee until crisp and golden. A Punjabi breakfast favourite, best served hot with white butter, curd and pickle. Recipe facts Preparation time: 20 minutes (plus 20 minutes resting). Cooking time: 25 minutes. Total time: … Read more
Introduction Mix veg sabzi is the ultimate clean-out-the-fridge curry — a colourful medley of seasonal vegetables cooked in a light onion-tomato masala. It is quick, healthy and endlessly adaptable to whatever vegetables you have. A perfect everyday sabzi for roti and dal-chawal meals. Recipe facts Preparation time: 15 minutes. Cooking time: 20 minutes. Total time: … Read more
Introduction Palak paneer is a classic North Indian curry — soft cubes of paneer simmered in a vibrant, creamy spinach gravy. Blanching the spinach keeps its bright green colour and fresh taste. Rich in iron and protein, this is as nourishing as it is delicious. Serve with naan, roti or jeera rice. Recipe facts Preparation … Read more
Introduction Baingan bharta is a smoky, rustic North Indian dish made from fire-roasted brinjal (aubergine) mashed and cooked with onions, tomatoes and spices. Roasting the brinjal directly over a flame gives it an unbeatable smoky flavour. Serve it with hot tandoori roti or paratha and a dollop of ghee. Recipe facts Preparation time: 10 minutes. … Read more