Onion paratha or pyaz paratha is a warm and comforting Indian flatbread packed with spiced onions and cooked to a lovely golden hue. The gentle crunch of fresh onions, the heat from green chillies, and the aroma of spices come together beautifully in every bite. Whether it’s for breakfast, brunch, or a cosy evening snack, these parathas are a perfect companion.

The name of this recipe—Badal Jaam- is something that sounds like a sweet, doesn’t it? But, no, this isn’t a sweet dish. It’s a royal Awadhi snack where the humble eggplant is given a true Nawabi transformation. Once a star of Lucknow’s elegant mehfils, this dish now returns as a showstopping appetiser for modern festive tables. Golden-fried baingan rounds, a rich slow-cooked masala, and a cool, creamy finish come together in a dish that proves how simple ingredients can rise to regal heights. Tarveen Kaur | @iamtarneet

Tomato garlic thokku is a tangy and spicy South Indian condiment made by slow-cooking ripe tomatoes with garlic, tamarind, and aromatic spices in gingelly oil. The process intensifies the flavour, giving it a glossy finish that pairs beautifully with idlis, dosas, chapatis, or curd rice. It’s easy to make and keeps well for days; perfect for busy mornings.