This amalgamation of carrots and peas is more than a mere dish. It's an exemplar of how families eat seasonal produce and enjoy it with love

Many years later I married into a pahadi family and realized that the tempering in the quintessential aloo gutke is done with jakhya.

With this section on my blog, I want to take you on a sojourn of ordinary meals that are cooked in the privacy of Indian homes.

This recipe is a keeper. It brings together the Awadhi and Hyderbadi styles of making biryani, and is neither too spicy nor too bland.

What sets the Indori poha apart from any other poha is the addition of sev or bhujiya and the typical poha masala.

How beautifully the Kashmiri bibis added lotus roots to a summer fish curry of Nabha, something that's hardly known today.

Ram Rochak Tarkari — potatoes and eggplants cooked in earthy and fragrant spices to form a thin gravy, topped with mung bean dumplings.

Shahi Paneer bearing the insignia of Mughal cuisine, associates royalty with the use of nuts, saffron, yogurt, milk and cream in it.

This fish curry is a perfect blend of east Indian fish gravy styles. Cooked with mustard and yogurt, it's an explosion of flavours!

If you have ever taken a road trip in India and haven't eaten dal fry at a dhaba on a highway, your journey is incomplete.

Chole from west Punjab or the present-day Pakistan, which found its home in Delhi after India's partition in 1947, makes a hearty meal.