Mango Lassi

Masala Chai

Homemade cottage cheese in a special condensed milk garnished with pistachios

Rasmalai

Kheer-Rice Pudding

Gulab Jamun

Homemade Ice Cream

Prepared in a fresh tomato sauce with a touch of light cream and fenugreek with onions, bell pepper, and tomatoes

Masala

Cooked in creamy cashew sauce, garnished with raisins and cashews

Korma

Portuguese-influenced spicy Goan dish made with chili pepper vinegar and stewed in ginger garlic

Vindaloo

Prepared with special sauce from fresh onions, tomatoes, garlic, and spices

Curry

Chicken Naan

Potato Naan

Traditional hand-tossed bread, freshly baked in a tandoor clay oven

Onion Naan

Garlic Naan

Sweet naan stuffed with coconut flakes, ground cashews, and ground raisins

Peshwari Naan

Naan

Tomato Soup

Dal (Lentil)

The most famous street food of India; small semolina shells stuffed with chickpea and potatoes, served with spicy water.

Pani Puri Shots

Pindi chana masala and a famous bread (kulcha) stuffed with spicy mixture of onions, potatoes and paneer, served with Indian pickles & onions.

Amritsari Chole Kulche

A Punjabi delicacy of spicy chickpea masala with side of deep fried leavened breads, served with Indian pickles & onions.

Chole Bhature

Traditionally prepared aloo tikki topped with chana masala.

Aloo Tiki Chaat

Three slider with potato patty, deep-fried with chickpea batter served with tamarind and mint sauce

Vada Pav(slider)

Two crispy vegetable samosas topped with flavorful chickpea preparation, served with tamarind, mint sauce and yogurt.

Samosa Chaat

If using fresh mango, wash, peel, and dice enough mango to measure 1 cup of packed pieces. If mango is very ripe and soft, break into pieces by hand. If using frozen mango, measure 1 cup and allow to sit 3–5 minutes to slightly soften.

Check and Chop Mango

In a blender add the 1 cup chopped mango, 1 cup plain whole-milk yogurt, 1 cup milk, 2 tablespoons honey or sugar, 1 teaspoon lime juice, 1 teaspoon ground cardamom, and a pinch of salt. If you prefer a chilled, slushy lassi, add 4 ice cubes now.

Combine Ingredients

Secure the blender lid and blend on high until completely smooth and slightly frothy, about 30–60 seconds depending on blender power. Stop and scrape down the sides with a spatula if needed, then blend another 10–15 seconds.

Blend Smooth

Taste the lassi. If too thick, add up to 1/4 cup more milk and blend briefly. If not sweet enough, add additional honey or sugar by 1/2 tablespoon increments and blend to combine. Adjust lime juice to brighten flavor if desired.

Adjust Consistency and Sweetness

Pour the mango lassi into 2 tall glasses (or 3 small glasses).

Garnish each glass with a pinch of chopped pistachios, a small mint leaf, and a thin slice of mango if using. Serve immediately while cold.

ripe mango (peeled, chopped)

plain whole-milk yogurt

milk

honey or sugar

fresh lime juice

ground cardamom

salt

ice cubes (optional)

chopped pistachios

mint leaves

small mango slice

Lightly crush the cardamom pods, cloves, and peppercorns using a mortar and pestle or the flat side of a knife. Break the cinnamon stick into smaller pieces. Thinly slice or finely grate the fresh ginger (about 1 tablespoon grated). Crushing releases the essential oils for a fresher, more aromatic chai.

Prepare spices

If you prefer a smoother infusion, pound the ginger with the crushed spices into a coarse paste. This releases more flavor but is optional.

Optional: make a paste

In a small saucepan, add 2 cups water and the prepared spices (cardamom, cloves, peppercorns, cinnamon, and grated ginger). Bring to a gentle boil over medium-high heat.

Boil water with spices

Once boiling, reduce heat to medium-low and let the spice-water simmer, uncovered, for 5 minutes. This extracts the spice flavors. Stir once or twice.

Simmer

Add 2 teaspoons loose black tea to the simmering spiced water. Stir, then allow the tea and spices to simmer together for 2 minutes. Adjust time up to 3 minutes for stronger tea; avoid over-brewing to prevent bitterness.

Add tea leaves

Pour in 1 cup whole milk and add 2 teaspoons sugar. Increase heat to bring the mixture just to a gentle boil (small bubbles around the edge). Watch carefully to prevent the milk from boiling over.

Add milk and sweetener

Once it reaches a gentle boil, reduce heat and simmer for 1–2 more minutes to meld flavors and slightly thicken the milk. Taste and adjust sugar if needed.

Final simmer

Turn off heat. Using a fine-mesh strainer, strain the chai into two cups, catching the tea leaves and whole spices. Serve hot immediately.

Strain and serve

green cardamom pods

whole cloves

black peppercorns

cinnamon stick

fresh ginger

water

loose black tea (assam or strong black tea)

whole milk

sugar

Pour 1.5 liters whole milk into a heavy-bottomed pot. Bring to a gentle boil over medium heat, stirring occasionally to prevent scorching.

Heat milk

When the milk reaches a rolling boil, reduce heat to low. Add 3 tablespoons white vinegar or lemon juice gradually while stirring gently. The milk should begin to separate into curds and whey within a minute. If separation is incomplete, add up to 1 more tablespoon acid.

Curdle milk

Line a fine-mesh sieve or colander with a double layer of muslin or a clean thin cotton cloth placed over a bowl. Pour the curdled milk into the cloth to strain. Rinse the curds under cold running water (about 200 ml) to remove residual acidity and cool it down.

Strain and rinse

Gather the cloth edges, squeeze out excess water gently and hang or rest the wrapped chenna for 30–40 minutes to drain further. You want the curd to be moist but not dripping.

Drain and press

Transfer the drained chenna to a clean plate. Knead the chenna firmly for 6–8 minutes with the heel of your hand until it becomes smooth, pliable and slightly glossy. If the mixture feels too soft to shape, sprinkle up to 1 tsp fine semolina or 1 tsp cornstarch and knead briefly to incorporate.

Knead to smooth

Divide the smooth chenna into 10–12 equal portions (about 25–30 g each for 12 pieces). Roll each portion between your palms into a smooth ball, then flatten gently to form 1–1.5 cm thick discs. Keep them covered with a damp cloth to prevent drying.

Shape discs

Combine 500 ml water and 200 g granulated sugar in a deep wide pan. Add 4 lightly crushed cardamom pods and optional saffron threads. Bring to a boil, then reduce to a simmer and cook for 5–7 minutes until the sugar is fully dissolved and the syrup is slightly sticky (one-string consistency is not necessary; a light syrup is fine).

Make syrup

Gently slide the chenna discs into the simmering syrup in a single layer (work in batches if needed). Cover the pan and simmer on low for 10–12 minutes. The discs will expand and become spongy. Flip them once halfway through (after about 6 minutes) so they poach evenly. Keep the syrup at a gentle simmer, not a vigorous boil, to prevent breaking.

Poach chenna discs

Once poached, remove the pan from heat and let the discs cool in the syrup for at least 20 minutes. This helps them absorb moisture and sugar and keeps them soft.

Cool in syrup

Pour 1 liter whole milk into a wide heavy-bottomed pan and bring to a gentle boil over medium heat. Reduce heat to medium-low and simmer, stirring frequently, until the milk reduces by about one-third and thickens slightly (this takes about 25–35 minutes). Scrape sides occasionally to collect malai (cream).

Reduce milk

Add 200 ml sweetened condensed milk and 30 g sugar to the reduced milk. Stir to combine. Crush 4 green cardamom pods and add the seeds (and pods if you prefer stronger flavor). Add 10 saffron threads (soaked briefly in 1 tablespoon warm milk), and simmer for another 5–7 minutes until the mixture is creamy and slightly thickened. Taste and adjust sweetness.

Add condensed milk and flavorings

Turn off the heat and stir in 1 teaspoon rose water and 1/2 teaspoon kewra or orange blossom water if using. Allow the ras to cool to room temperature, then chill in the refrigerator for at least 1 hour so flavors meld and texture becomes cool and silky. Stir in 30 g thinly sliced pistachios and 20 g slivered almonds once chilled or just before serving.

Finish aromatics and cool

Gently remove the poached chenna discs from the sugar syrup using a slotted spoon and squeeze very gently to remove excess syrup (do not over-squeeze). Place the discs into the chilled flavored milk (ras), submerging them fully. Refrigerate for at least 2 hours, preferably 4–6 hours or overnight, to allow the discs to soak and become fully flavored.

Transfer discs to ras

Before serving, stir the ras gently. Divide rasmalai into 8 serving bowls. Place 1–2 discs per bowl (depending on size), pour cold flavored milk over them. Garnish with 15 g chopped pistachios and a few saffron threads (soaked in 1 tbsp warm milk) on top. Serve chilled.

Garnish and serve

whole milk (for chenna)

white vinegar or lemon juice

cold water (to rinse chenna)

fine semolina (optional, for binding)

cornstarch or rava (optional, if needed)

granulated sugar

cardamom pods, lightly crushed

saffron threads (optional)

whole milk (for rab/ras)

sweetened condensed milk

green cardamom pods, crushed

saffron threads

rose water

kewra or orange blossom water (optional)

unsalted pistachios, thinly sliced

slivered almonds (optional)

pistachios, chopped

saffron threads (few, soaked in 1 tbs warm milk)

Rinse the rice under cold running water until the water runs clear to remove excess starch. Drain. Soak the rinsed rice in 120 ml (about 1/2 cup) of water for 15–20 minutes, then drain well.

Rinse and soak rice

Bring a small pot of water to a gentle boil, add the soaked and drained rice, and simmer for 6–7 minutes until the grains are just tender but not falling apart. Drain the rice and set aside. (Alternatively, you can skip this step and cook rice directly in milk but par-cooking shortens the final simmer time and prevents sticking.)

Par-cook rice

If using saffron, place the threads in 1 tablespoon warm water and let steep for at least 10 minutes to release color and aroma.

Prepare saffron

In a heavy-bottomed saucepan, combine 1 liter whole milk and 120 ml evaporated milk (if using) over medium heat. Bring to a gentle simmer, stirring occasionally to prevent milk from scorching. Reduce heat to low so the milk is at a bare simmer (small bubbles around the edges).

Simmer milk

Add the par-cooked drained rice to the simmering milk along with the lightly crushed cardamom pods and a pinch of salt. Stir gently to distribute rice evenly.

Add rice and cardamom

Continue to simmer the rice in milk on low heat, stirring frequently (every 2–3 minutes) to prevent sticking. Cook until the rice breaks down slightly and the mixture thickens to a creamy pudding consistency, about 25–35 minutes. If the mixture becomes too thick before the rice is fully tender, add up to 60 ml warm milk or water in small increments.

Cook slowly

When the rice is tender and the mixture has thickened, add 80 g granulated sugar and stir until dissolved. Taste and adjust sweetness as desired. Continue to simmer 3–5 minutes after adding sugar so flavors meld.

Sweeten

Remove the cardamom pods. Stir in the saffron with its soaking liquid (if using) and 1 teaspoon rose water (optional). If you prefer a richer taste, stir in a small knob (1 tsp) of ghee or butter now.

Finish flavoring

In a small skillet over low heat, warm 1 teaspoon ghee or butter. Add the chopped pistachios and slivered almonds and toast for 1–2 minutes until fragrant, stirring constantly to avoid burning. Reserve a tablespoon of chopped pistachios for garnish.

Toast nuts

Stir most of the toasted pistachios and almonds into the kheer, reserving the tablespoon for topping. Simmer 1 minute to incorporate.

Stir nuts into kheer

Turn off the heat and let the kheer cool slightly. Kheer will thicken further as it cools. Transfer to serving bowls. Garnish with the reserved chopped pistachios and a few saffron threads. Serve warm or chilled according to preference. Store leftovers covered in the refrigerator for up to 3 days; gently reheat with a splash of milk before serving if needed.

long-grain Basmati rice (or short-grain for creamier texture)

water (for rinsing and initial soak/boil)

full-fat evaporated milk (optional for extra creaminess)

a pinch of salt

unsalted pistachios, shelled and roughly chopped

almonds, blanched and slivered (optional)

saffron threads (optional, soaked)

warm water (for saffron soak)

rose water (or kewra water)

ghee or unsalted butter (for toasting nuts)

In a medium saucepan combine sugar and water. Stir over medium heat until the sugar dissolves completely.

Add crushed cardamom pods and saffron strands. Bring the mixture to a gentle boil and then lower to a simmer. Let simmer for 6–8 minutes until slightly sticky but still pourable (one-string consistency is optional).

Stir in lemon juice to prevent crystallization. Remove from heat and add rose water. Keep the syrup warm (not boiling) while you fry the gulab jamun. The ideal temperature is warm and thin enough to be absorbed by the balls (around 80–90°C if measured).

In a mixing bowl, sift together milk powder, all-purpose flour, and baking powder. Add the semolina if using.

Stir in the melted ghee until the dry mixture looks crumbly and evenly coated.

Add milk, one tablespoon at a time, and gently combine to form a soft, slightly sticky dough. Do not over-knead; stop when the dough just comes together and is smooth. If dough feels too dry, add up to 1 more tablespoon milk; if too wet, add a pinch of milk powder.

Cover the dough and let it rest for 10 minutes. This helps the semolina (if used) soften and the dough relax.

Divide the dough into 12–16 equal portions depending on desired size. Roll each portion between your palms to make smooth, crack-free balls. Work gently to avoid cracks; cracks cause gulab jamun to break while frying and absorb too much oil.

Heat oil or ghee in a deep, heavy-bottomed pan over medium-low heat. The oil must be moderately hot: if it’s too hot the outside will brown quickly and remain raw inside; if too cool they will soak oil. Test by dropping a small piece — it should rise slowly and steadily.

Fry the balls in batches, keeping heat at medium-low. Stir gently and continuously to ensure even color. Fry until they are deep golden brown all over (this may take 6–8 minutes per batch). Maintain low temperature so the interior cooks through without burning the exterior.

Remove fried balls with a slotted spoon and drain briefly on paper towel for 10–15 seconds. Immediately transfer them (while hot) into the warm sugar syrup. Do not overcrowd the pan while frying.

Let the fried gulab jamun soak in the warm syrup for at least 1 hour so they absorb the syrup and become soft. For best results, soak 2–3 hours at room temperature or refrigerate in syrup and serve warm or cold later.

Before serving, gently stir the syrup to coat. Garnish with slivered pistachios or chopped almonds and optional edible silver leaf.

Serve 2–3 pieces per person with extra syrup spooned over.

milk powder

all-purpose flour (maida)

baking powder

ghee (clarified butter) or unsalted butter, melted

milk (whole), plus extra if needed

semolina (optional, fine rava)

oil or ghee for deep frying

saffron strands (optional)

lemon juice (to prevent crystallization)

slivered pistachios or chopped almonds

edible silver leaf (varak)

Combine 2 cups whole milk and 1 cup heavy cream in a medium saucepan. Add 3 tablespoons granulated sugar and a pinch of fine sea salt. Warm over medium heat, stirring occasionally, until the mixture is hot and steam rises but not boiling (just below simmer), about 5–7 minutes.

Warm dairy

In a medium bowl, whisk 4 egg yolks until smooth. Slowly ladle about 1/3 cup of the hot milk mixture into the yolks while whisking constantly to temper them and prevent scrambling. Continue adding hot liquid in 2–3 additions until the yolks are warmed.

Temper yolks

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens and coats the back of the spoon (an instant-read thermometer should read 170–175°F / 77–80°C). Do not boil.

Cook custard

Remove from heat and stir in 1 teaspoon vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Let cool for 10 minutes at room temperature, then cover and chill in the refrigerator until thoroughly cold, at least 3 hours or overnight.

Finish custard

While the custard chills, peel and dice ripe mangoes and puree them in a blender or food processor until smooth. Measure 1 cup of puree. Add 1 teaspoon fresh lemon juice and 1 tablespoon powdered sugar if needed; taste and adjust for bright, balanced sweetness.

Prepare mango puree

When custard is fully chilled, stir 1 cup mango puree into the custard until fully combined. If the mixture seems thin, chilling will help it firm; if you prefer more intense mango flavor, you can fold in up to 1/2 cup extra puree (note: adding a lot of puree can increase iciness).

Combine puree with custard

Pour the mango-custard mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes.

Churn

Transfer churned ice cream into a freezer-safe container, press a piece of parchment directly on the surface to minimize ice crystals, cover with a lid, and freeze at least 4 hours for firm scoopable texture.