Dilpasand, also known as Dilkush, is a beloved Indian bakery snack that fits perfectly into sweet snack recipes. Made with soft bread or pastry dough, it’s filled with a sweet blend of desiccated coconut, tutti-frutti, nuts, and cardamom. The name translates to “heart’s delight,” and it's often enjoyed with tea or as a light dessert. While it’s especially popular in South Indian bakery culture, particularly in Tamil Nadu and Karnataka, Dilpasand is also found in Kerala, though it’s not traditionally part of Kerala cuisine. A nostalgic treat, Dilpasand stands out as one of the most cherished regional recipes for its delightful flavour, simplicity, and colourful charm

Chana Masala, also sometimes spelt as Channa Masala, is a classic from Punjabi cuisine and a popular dish across North Indian cuisine. As one of the well-known regional recipes, it features chickpeas cooked in a spiced onion and tomato base. The rich flavour comes from slowly cooking the masala until it deepens in colour. This recipe uses a simple ingredients list and can be paired with rice, roti, or bhature, making it a versatile choice for both everyday meals and special occasions.

This baked samosa uses a whole-wheat outer layer, making it lighter than the deep-fried version but still crisp. The filling is a classic mix of mashed potatoes, peas, ginger, and spices, nothing fancy, just homely flavours. Instead of frying, these samosas go straight into the oven and still come out perfectly golden. They’re great for tea-time or tiffin without the extra oil. Serve them with green chutney or sweet tamarind dip.