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Mumbai’s buttery mashed-vegetable curry with toasted pav.

Soft paneer in a rich tomato, butter and cream gravy.

Layered basmati rice and spiced chicken, slow-cooked on dum.

Basmati rice layered with mixed vegetables and whole spices.

Spicy Punjabi chickpea curry with puffed fried bread.

North Indian kidney-bean curry over steamed rice.

Crisp dosa with a spiced potato filling, sambar and chutney.

Steamed rice cakes with lentil-vegetable sambar.

Black lentils and kidney beans simmered with butter and cream.

Whole-wheat flatbread stuffed with spiced potato, served with curd and butter.

Flattened rice with onion, peanuts and curry leaves — a ten-minute breakfast.

Savoury semolina porridge tempered with mustard and curry leaves.

Paneer cubes in a smooth, spiced spinach gravy.

Tandoori chicken in a velvety tomato-butter sauce.

Maggi noodles loaded with vegetables and cheese.

Comforting rice and moong dal cooked with ghee and cumin.