Fresh turmeric pickle, known as kachi haldi ka achar, is a beloved North Indian condiment made with raw turmeric, fresh green chillies, split mustard seeds and fenugreek. The ingredients provide the signature spice, salt, and tang that pickles are known for.

From coleslaw to salad, soups, and even stir-fries, cabbage can be incorporated into any dish. And this time, it’s made it to one of India’s favourite breakfast recipes — stuffed flatbread. As a year-round vegetable, cabbage is actually a great addition to your paratha menu. This quick paratha recipe focuses on mixing shredded cabbage into the dough itself, ensuring the dish is ready fast enough for busy days. The flatbread is made from Aashirvaad Shudh Chakki Atta. It uses the choicest of grains, which are dense and retain the right amount of moisture while kneading the dough. This transforms the dough, mixed with shredded cabbage, into soft parathas, best consumed hot off the tawa.

Appam is a classic dish from South India, known for its soft, fluffy centre and crisp, lacy edges. Typically served with a vegetable or coconut stew, this fermented rice pancake is light, airy, and has a delightful aroma. The use of coconut water not only boosts the flavour but also contributes to that unique texture that sets appam apart. While appam is typically enjoyed for breakfast, it also makes for a great dinner option.