A Tibetan classic that is perfect for chilly winters, rainy evenings, and anytime in between, thukpa is one recipe you must try at home. This is the vegetarian version that combines wheat noodles with fresh veggies, basic spices, and vegetable broth, yielding a flavourful soup that’s like a hug in a bowl. It’s a complete meal in itself and pairs well with steamed momos.

Rava Pongal is a softer, quicker interpretation of traditional ven pongal, replacing rice with semolina while preserving the dish’s soul. The pressure-cooked moong dal provides body, while careful rava roasting and staged hydration prevent heaviness. Finished with pepper-forward tempering and ghee, this pongal delivers warmth, digestibility, and festival comfort in every spoon.

Gajak, also known as tilgul vadi, is a traditional Indian brittle made with sesame seeds and jaggery. This delightful treat hails from North India and is particularly cherished during Makar Sankranti, a festival that celebrates the sun's journey northward and signals the end of the winter chill. With its nutty crunch and natural sweetness from jaggery, it’s both a festive delight and a healthy snack.