Tandoori Paratha

Choice of vanilla, chocolate, or strawberry

Ice Cream

Chunks of chicken breast cooked with cumin basmati rice & spices

Chicken Tikka Punjabi Biryani

Chole

Grilled Chicken Salad

Spaghetti Bolognese

Garlic Bread

Masala Chai

Cottage cheese dumplings in sweetened milk.

Ras Malai

Spicy lentil dumplings served with chutney.

Kachori

Cottage cheese in a spiced spinach gravy.

Palak Paneer

Aromatic basmati rice cooked with your choice of veggies or meat

Punjabi Biryanis

Richly-aromatic rice sautéed with fresh peas onions and herbs

Peas Pullao

Aromatic basmati rice cooked with cumin seeds

Cumin Rice

A small, round, flat piece of bread made of unleavened wheat flour that is deep-fried

Puri

A fluffy and deep fried leavened flat bread made from soft all-purpose flour

Bhatura

Fresh unleavened bread stuffed with homemade spices and chilies.

Bullet Naan

Fresh unleavened bread stuffed with homemade cheese

Paneer Kulcha

Tandoori Roti

Aloo Kulcha

Mouthwatering bread, stuffed with seasoned minced meat

Keema Naan

Fresh unleavened bread stuffed with homemade spices, cheese, onions, & potatoes

Punjabi Parantha

Unleavened bread topped with fresh chopped garlic

Garlic Naan

Naan

In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water and oil while mixing until a dough forms.

Mixing Ingredients

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Let it rest for at least 30 minutes, covered with a damp cloth.

Kneading the Dough

After resting, divide the dough into equal-sized balls (about 8-10). Take one ball, flatten it slightly, and roll it into a thin circle (about 6-8 inches in diameter).

Divide and Roll

Spread a thin layer of ghee/butter on the rolled-out dough. You can also sprinkle some chopped cilantro and sesame seeds for added flavor if desired.

Layering with Ghee

Fold the dough in half, then fold it again to form a triangle or simply roll it into a log shape. Flatten it gently and roll it out again into a circle.

Folding

Heat a tandoor, skillet, or flat pan over medium heat. Make sure it’s hot before placing the paratha on it.

Heating the Pan

Place the rolled paratha on the hot surface. Cook for about 2 minutes until bubbles form, then flip it over and cook for another 2 minutes. Brush with ghee on both sides while cooking.

Cooking Paratha

Once golden brown and cooked through, remove the paratha from the pan and keep it warm in a cloth. Repeat the process for the remaining dough balls.

Finishing Touch

Whole wheat flour

Salt

Water

Ghee or butter (for brushing)

Chopped cilantro

Sesame seeds

In a mixing bowl, combine the whole milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt. Whisk together until the sugar is completely dissolved.

Mix the Base Ingredients

For vanilla ice cream, proceed to the next step. For chocolate ice cream, add cocoa powder to the mixture and whisk until fully combined. For strawberry ice cream, blend the strawberries into a puree and mix into the base until well incorporated.

Flavoring the Ice Cream

Pour the ice cream mixture into an ice cream maker. Churn according to the manufacturer's instructions, typically for about 20-25 minutes, or until the mixture thickens and has a soft-serve consistency.

Churn the Mixture

Transfer the churned ice cream to an airtight container. Cover it tightly and freeze for at least 4 hours, or until firm.

Freeze the Ice Cream

Whole Milk

Heavy Cream

Granulated Sugar

Vanilla Extract

Cocoa Powder

Strawberries (fresh or frozen)

In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, garam masala, turmeric powder, salt, and lemon juice. Mix well.

Prepare the Marinade

Add the diced chicken breast to the marinade. Ensure that the chicken is well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

Prepare the Rice

In a large pot, heat oil or ghee over medium heat. Add cumin seeds and let them sizzle. Add sliced onions and sauté until golden brown.

Cook the Chicken

Add the chopped tomato and green chilies to the pot. Cook for a few minutes until the tomatoes soften. Then, add the marinated chicken and cook until the chicken is cooked through, about 10-12 minutes.

Add Tomatoes and Chicken

Add the soaked and drained basmati rice to the pot. Pour in the water and stir gently to combine. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes.

Combine Rice and Chicken

Remove the pot from heat and let it sit, covered, for another 10 minutes. Fluff the biryani with a fork, then garnish with chopped cilantro and mint leaves before serving.

Finishing Touches

Chicken breast, diced

Yogurt

Ginger-garlic paste

Red chili powder

Garam masala

Turmeric powder

Lemon juice

Basmati rice

Cumin seeds

Onion, thinly sliced

Tomato, chopped

Green chilies, slit

Cooking oil or ghee

Fresh cilantro, chopped

Mint leaves, chopped

Rinse the dried chickpeas under cold water. Soak them in enough water overnight or for at least 8 hours.

Soak Chickpeas

After soaking, drain the chickpeas and place them in a pressure cooker. Add 3 cups of water, and cook on high heat until you hear the first whistle. Reduce the heat to low and cook for another 10-15 minutes. Turn off the heat and let the pressure release naturally.

Cook Chickpeas

In a large pan, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and let them splutter. Add the finely chopped onion and sauté until golden brown.

Prepare Masala

Stir in 1 tablespoon of ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears. Add the pureed tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the oil separates from the masala.

Add Ginger-Garlic Paste and Spices

Add the cooked chickpeas to the pan along with 1-2 cups of water to adjust the consistency. Mix well and bring to a simmer.

Combine Chickpeas and Masala

Add garam masala and stir in chopped cilantro leaves. Cook for another 5 minutes, adjusting salt if necessary.

Final Touch

Chickpeas (dried)

Onion, finely chopped

Tomatoes, pureed

Green chili, slit

Cilantro leaves, chopped

Coriander powder

Oil (vegetable or ghee)

In a small bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Mix well to create a marinade. Coat the chicken breasts in the marinade and let them sit for at least 30 minutes.

Preheat your grill to medium-high heat. Once heated, place the marinated chicken breasts on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for a few minutes before slicing.

Grill the Chicken

While the chicken is grilling, wash and dry the mixed greens. Cut the cherry tomatoes in half, dice the cucumber, slice the red onion, and dice the avocado. Place all prepared vegetables in a large salad bowl.

Prepare the Salad Ingredients

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined. Adjust seasoning to taste.

Combine Dressing Ingredients

Slice the grilled chicken and add it to the salad bowl. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Combine and Serve

Mixed Greens

Cherry Tomatoes

Cucumber

Red Onion

Avocado

Chicken Breast

Olive Oil

Garlic Powder

Paprika

Black Pepper

Balsamic Vinegar

Dijon Mustard

Honey

In a large pot, bring 4-5 liters of water to a boil over high heat.

Boil Water

Once the water is boiling, add 1 tablespoon of salt to the pot.

Add Salt

Add the spaghetti to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.

Cook Spaghetti

Once cooked, drain the spaghetti in a colander and set aside. Optionally, drizzle with a little olive oil to prevent sticking.

Drain Pasta

In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté for 5-7 minutes until the vegetables are softened.

Sauté Vegetables

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add Garlic

Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 8-10 minutes.

Brown the Beef

Stir in the crushed canned tomatoes, tomato paste, and red wine. Mix well.

Add Tomatoes and Wine

Add the dried oregano, dried basil, salt, and black pepper. Stir to combine and bring to a simmer.

Season the Sauce

Reduce the heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally, until thickened.

Simmer Sauce

Serve the spaghetti topped with the Bolognese sauce and sprinkle with grated Parmesan cheese.

Spaghetti

Olive oil

Onion, chopped

Carrot, diced

Celery, diced

Garlic cloves, minced

Ground beef

Canned tomatoes, crushed

Tomato paste

Red wine

Dried oregano

Dried basil

Black pepper, ground

Parmesan cheese, grated

In a small bowl, soften the unsalted butter at room temperature. Mince the garlic cloves finely and add them to the softened butter. Chop the fresh parsley and mix it into the garlic butter. Add salt and stir until well combined.

Prepare the garlic butter

Preheat the Oven

Slice the French baguette in half lengthwise. Place the halves on a baking sheet with the cut side facing up.

Prepare the Baguette

Evenly spread the prepared garlic butter mixture over the cut sides of the baguette. Drizzle olive oil over the top for extra flavor.

Spread the Garlic Butter

Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the edges are golden brown and crispy.

Bake the Garlic Bread

Remove the garlic bread from the oven and let it cool for a minute. Slice into pieces and serve warm.

Slice and Serve

French baguette

Unsalted butter

Garlic cloves

Fresh parsley

Crush the cardamom pods, cloves, cinnamon stick, ginger, and black peppercorns slightly to release their flavors.

Prepare the Spices

In a saucepan, bring 2 cups of water to a boil over medium heat.

Once the water is boiling, add the crushed spices and the black tea leaves (or tea bags) to the pot.

Add Tea and Spices

Reduce the heat to low and let the mixture simmer for about 5-7 minutes, allowing the flavors to infuse.