This paratha uses a layered approach instead of raw stuffing. Eggs are softly scrambled with herbs, then sealed inside whole-wheat dough made using Aashirvaad Shudh Chakki Atta. The atta’s chakki grinding and moisture retention allow the dough to stretch without tearing, even with a warm filling. The result is a paratha that puffs cleanly on the tawa, stays tender inside, and carries the flavour of eggs and herbs evenly from centre to edge without greasiness or dryness.

One of the most loved street foods from Kolkata is the greasy, wholesome Mughlai paratha. While usually cooked with a mix of minced meat, stuffed into a dough of all-purpose flour, this version swaps the maida with atta and meat with paneer for a vegetarian twist on the street-food classic. The dish is known for its signature square shape, which separates it from the usual, round, stuffed parathas made in North India.

Egg curry is a staple in Indian households, known for its comforting mix of spices and satisfying flavours. You can transform your plain boiled eggs into a vibrant curry filled with tomatoes, onions, and aromatic spices. It is a versatile dish that’s perfect for either lunch or dinner and can be served with your favourite sides. It's truly a comfort food that you can enjoy on any occasion.