Chaunsa Dal is a hearty winter favourite from Uttarakhand, made unique by the way whole urad is first dry-roasted before cooking. This step gives the dal a smoky, nutty base that pairs beautifully with mustard oil and mountain spices. The recipe cooks quickly yet retains the depth of slow-simmered Pahadi food, making it perfect for busy winter evenings.

Banarsi Nimona is a seasonal curry shaped by restraint rather than richness. Fresh green peas are ground into a coarse paste and cooked with minimal fat, whole spices, and urad dal wadi for depth. Potatoes anchor the gravy, while pressure cooking allows flavours to settle without turning mushy. The result is thick, grainy, and quietly aromatic; best eaten hot with plain rice.

This Tricolour Mousse dessert is designed to reflect the Indian flag through ingredient-driven colour, not artificial layering. The base layer uses pistachios for a natural green tone and nutty depth. The middle layer relies on plain whipped cream for a clean white contrast. The top layer combines orange fruit pulp with saffron-infused milk to create a soft saffron hue.