Soft, fluffy, and subtly spiced, Himachali siddu is a steamed bread filled with flavourful urad dal stuffing. Traditionally served with ghee and tomato chutney, it’s a comforting snack or breakfast. The combination of spices, fresh coriander, and gentle steaming gives it a unique aroma and melt-in-the-mouth texture.

Navratan korma, a spiced paneer and vegetable curry, relies heavily on the spices, especially mace and cardamom, to draw out the best of the ingredients used in it. The gravy, like many North Indian style cooking, features cashews and cream, making it rich without being spicy. It’s a festive day treat and great with flatbreads.

Makhana kheer is made with fox nuts (makhana) simmered in milk to which sugar, ghee and dry fruits are added. But for this recipe, the refined sugar is swapped with the earthy jaggery, and the cardamom boosts the entire flavour of the kheer. The makhana are roasted in ghee, pounded, and simmered in the thickened milk. Serving the kheer in mini cups makes it a portioned delight, perfect for festive occasions.