Roasted Carrot & Amla Soup blends the gentle sweetness of oven-caramelised carrots with the lively bite of fresh amla. Roasting brings clarity to the flavours, while a short spice bloom adds warmth without overpowering the natural taste of the produce. With a smooth finish and a bright, citrusy edge, it works well for light meals or simple evening bowls.

Spiced Beetroot Rasam brings together the earthy sweetness of beetroot, the warmth of pepper and cumin, and the tang from tamarind to create a bright, soothing dish. This version follows a traditional approach where dal adds body, roasted spices bring aroma, and a slow simmer lets everything settle into a balanced, mellow broth.

Mooli Ajwain Paratha tastes simple, but getting it right depends on balance; how well you squeeze the radish, how dry the filling stays, and how elastic the dough feels. Using Aashirvaad Shudh Chakki Atta helps because its whole-wheat grind keeps the dough steady, even with a moist stuffing. The ajwain adds warmth, the radish stays fresh, and every fold carries a clean, earthy flavour.