Punjab

Fresh cottage cheese cubes in a vibrant, velvety smooth spinach gravy with minimal spices.

Traditional whole wheat and nut truffles made in Punjabi households during winters to keep warm and healthy.

The ultimate winter comfort food from Punjab - a slow-cooked mustard greens curry served with a dollop of white butter.

A tall glass of thick, frothy yogurt drink topped with a thick layer of malai.

Flaky, layered, tandoor-style bread stuffed with spiced potatoes. The pride of Amritsar.

Dark, dry, and intensely flavorful chickpeas from the Rawalpindi region. The secret is the tea-leaf infusion and dry roasting of spices.

Creamy, smoky, and slightly sweet - the world's favorite Punjabi curry made with tandoori chicken in a rich tomato-butter gravy.

The king of lentils. Slow-cooked overnight for a smoky, creamy texture that melts in your mouth.

Charred and spiced paneer cubes with peppers. We use a tawa and direct flame hack for that tandoori flavor.

Tangy yogurt-based curry with melt-in-the-mouth onion fritters. The secret to soft pakoras is whisking the batter well.

Rustic and flavorful maize flour flatbreads, a staple pairing for Sarson Ka Saag.