Methi Thepla is a famous dish of Gujarat that is not only nutritious but also delicious, filling, and perfect for breakfast. It's a simple Indian flatbread made using fresh fenugreek leaves (methi), wheat flour, gram flour, and basic spices. You can whip up this soft thepla in a short time and it is ideal for those busy mornings. Soft on the inside and adequately spicy, it is a favourite in many Indian households.

Steeped in Awadhi tradition, dal masoor musallam is a lentil delicacy that once graced the kitchens of Nawabs. Today, this dish remains just as rich and royal, though not as popular (and that’s a real crime!). Whole masoor dal is simmered in a fragrant mix of ghee, whole spices, and creamy yoghurt to offer comfort with a touch of regal indulgence. What sets this one apart from other lentil curries is that the dal grains don’t break; rather, there’s an earthy crunch in every bite.

Narkel Naru is the quintessential Bengali sweet prepared during Kojagori Lakshmi Puja, symbolising prosperity and warmth. Soft, melt-in-the-mouth laddoos made from coconut and jaggery are not just festive offerings but also nostalgic reminders of childhood celebrations.