Without the hassle of several layers and pots, this Veg Dum Biryani manages to recreate the spirit of classic biryani, fragrant and full of flavour. Aromatic basmati rice is slow-steamed with curd, spices, herbs, and vegetables. The dish is concluded with saffron milk and is ideal to serve on special occasions or as a weekend treat.

Chaunsa Dal is a hearty winter favourite from Uttarakhand, made unique by the way whole urad is first dry-roasted before cooking. This step gives the dal a smoky, nutty base that pairs beautifully with mustard oil and mountain spices. The recipe cooks quickly yet retains the depth of slow-simmered Pahadi food, making it perfect for busy winter evenings.

Gatte Ka Pulav combines boiled and fried gram flour dumplings with delicately sautéed basmati rice. The process matters more than spice quantity; tight dough, controlled boiling, and a brief fry give the gatte structure, while gentle rice handling keeps the pulav light. Each bite carries warmth without overpowering richness.