People tend to forget about traditional parathas when they want to eat protein-rich meals. On the other side, the Aashirvaad Paratha Challenge showcased the inventiveness of Indian home chefs and demonstrated that healthy eating and comfort food are easily achievable. One of the winning submissions in this thrilling four-week series was this Sprout Methi Paratha by Chhavi Chaturvedi, which focused on protein and taste. The tender Aashirvaad Organic Whole Wheat Flour and besan dough encases a combination of peanuts, coconut, sesame seeds, and earthy methi sprouts and leaves in this paratha. This flatbread is great for breakfast, lunch, or dinner since it is nutritious and full of taste.

Tudkiya Bhaat is a Himachali rice dish where texture is key to success. Rice and lentils are cooked together with potatoes in mustard oil and yoghurt, allowing spices to mellow rather than dominate. Slow heat binds the grains naturally, creating a spoonable consistency that sits between khichdi and pulao without losing structure.

Indian cuisine is truly the poster child of variety, and nothing proves that better than regional dishes. While the nation celebrates many festivals together, each region brings its own unique dish to the mix. Like Bengal's bhoger khichudi. Bhoger Khichudi is a ceremonial dish cooked as an offering, not a shortcut meal. The combination of Gobindobhog rice and lightly roasted moong dal creates a naturally aromatic base, while vegetables are fried separately to preserve their identity. Controlled water, measured ghee, and slow simmering produce the signature soft yet spoonable texture served during Bengali festivals. Since the dish is prepared as a holy offering during Hindu festivals like Durga Puja and Saraswati Puja, it completely skips the use of onion and garlic. Despite their absence, the dish is appetising enough to even make the fish-loving Bengalis leave their non-vegetarian fare, all thanks to the inclusion of seasonal veggies, spices, ghee, and herbs. The unmistakable aroma and flavour come from slow-roasting the moong dal. A symbol of devotion and a staple during pujas, bhoger khichudi is often served with accompaniments like labra (mixed vegetable curry), beguni (eggplant fritters), and chutney. Now that you're recreating the recipe at home, opt for the traditional Gobindobhog rice since it has a sweet, buttery flavour, sticky texture, and distinct fragrance. Also, ginger paste, turmeric, and Bengali garam masala are essential to authentic bhoger khichuri. Lastly, aim for a mushy, cohesive texture where rice and dal blend and don't remain separate grains.