This Dal Makhani Crostini recipe reworks a slow-cooked Indian classic into a structured party starter. Creamy lentils are simmered until rich and spoonable, then layered onto crisp, buttered crostini that hold their shape. The contrast of toasted bread and silky dal makes it ideal for plated appetisers and festive hosting.

Achari Aloo Paratha turns simple potatoes into something far more lively by using the tang and warmth of real achar masala. The Aashirvaad 100% MP Sharbati Atta dough gives each paratha a soft stretch, making stuffing easier even for beginners. With balanced heat, a mild kick of sourness, and a crisp finish on the tawa, this recipe brings a familiar flavour with a spirited edge.

Neureos are traditional Goan sweet dumplings, a festive favourite during Christmas. Crispy on the outside and generously stuffed with coconut, nuts, and aromatic spices, they strike a perfect balance of texture and sweetness. This recipe walks you through roasting, stuffing, and shaping each dumpling, ensuring an authentic flavour that fills your kitchen with holiday cheer.