Dal Makhani (Creamy Black Urad Dal) with Paneer Tikka Masala (Authentic Style – Paneer, Bell Peppers and Onions Marinated with Tikka Spices and then cooked in a creamy and tangy tomato based gravy) and Lachha Paratha (Flakey Layered Flatbreads)

Find the recipe for Paneer Tikka Masala here.

Baingan Bharta (Smokey Flame Roasted Aubergine Sabji with Spinach), Coriander Chutney, Papad (Fresh Homemade Poppadoms), Khaman Dhokla (Steamed savoury chickpea flour ‘cake’ with a tempering on top) and Fresh Chapatis (Puffed Flatbreads)

Find the recipe for the Baingan Bharta here.

Bread Samosas (Potato & Pea Bread Parcels), Boondi Raita (Yoghurt Dip), Patta Gobi Sabji (Stir Fried Cabbage & Greens), Jeera Aloo (Potato & Cumin Seeds), Toor Dal Tadka (Lentils with a spicy tempering) and Fresh Chapatis (Puffed Flatbreads)

Find the recipe for the Bread Samosa here, and the Patta Gobi Sabji here.

Amritsari Chole (Also called Chana Masala – Spicy Tea Soaked Chickpeas in a rich, spicy, slightly sour aromatic gravy), with Amritsari Kulcha (Spicy Potato Stuffed Fluffy Baked Breads) and Salt Fried Chillis.

Find the recipe for the Amritsari Kulcha here.

Moong Dal Tadka (Lentils with a spicy tempering), Baingan Bharta (Smokey Flame Roasted Aubergine – without Spinach), Palak Chapatis (Puffed Spinach Flatbreads), and Rasgulla (Soft & spongy sweets soaked in a sweet Cardamon & Rose syrup)

Find the recipe for the Baingan Bharta here, and the recipe for Rasgulla here.