Bisi bele bath, meaning “hot lentil rice”, is a delightful and nourishing one-pot dish hailing from Karnataka. This recipe brings together rice, pigeon pea lentils, tamarind, fresh vegetables, and a special spice blend called bisi bele bath powder. Finished with a fragrant tempering of ghee, curry leaves, and cashews, it’s a dish that balances tangy, spicy, and nutty flavours. It’s a comfort food just perfect for family meals or festive occasions.

Gur Poli, also known as Gul Poli, is a beloved sweet treat from Maharashtra, typically made during the joyous festival of Makar Sankranti. Made with wheat flour dough and stuffed with a sweet mixture of jaggery, sesame seeds, poppy seeds and roasted gram flour, this poli is rich in flavour and aroma. Lightly roasted with ghee, it turns wonderfully soft and slightly crisp as it cools.

Sesame Seed Ladoo is a winter classic prepared during Makar Sankranti, where technique decides texture more than ingredients. Slow-roasted sesame seeds provide warmth and aroma, while jaggery binds without hardening when cooked to the right stage. This recipe focuses on roasting cues, grinding texture, and syrup timing so the ladoos stay soft, nutty, and balanced instead of crumbly or sticky.