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.

Banarsi Nimona is a seasonal curry shaped by restraint rather than richness. Fresh green peas are ground into a coarse paste and cooked with minimal fat, whole spices, and urad dal wadi for depth. Potatoes anchor the gravy, while pressure cooking allows flavours to settle without turning mushy. The result is thick, grainy, and quietly aromatic; best eaten hot with plain rice.

This Tricolour Mousse dessert is designed to reflect the Indian flag through ingredient-driven colour, not artificial layering. The base layer uses pistachios for a natural green tone and nutty depth. The middle layer relies on plain whipped cream for a clean white contrast. The top layer combines orange fruit pulp with saffron-infused milk to create a soft saffron hue.