Indian kitchens believe that if you can mash it or knead it, you can turn it into a paratha. And nothing puts that theory to the test better than this recipe for soya chunk manchurian paratha. The stuffing is made from soya manchurian, using Aashirvaad Soya Chunks, because they’re fat-free and high in protein (53g/100 g). The dough also uses Aashirvaad Shudh Chakki Atta, made with 0% maida and 100% whole wheat. The result is a protein-rich, delectable paratha that will have everyone asking for seconds.

Garlic-herb lachha paratha is a flaky, layered flatbread that combines the strong flavour of garlic with the refreshing taste of mixed herbs. Adored for its crispy edges and soft, buttery centre, this paratha is a great alternative to your everyday roti. It’s an excellent match for creamy curries, hearty dals, or just a plain bowl of curd.

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.