Keema khichdi is the ultimate, one-port comfort food made by pressure cooking soaked lentils and rice with minced chicken, onions, tomatoes, and local spices. The inimitable flavour comes from the generous use of whole ginger, garlic, and whole spices like cloves and cardamom. It is topped with sliced, hard-boiled eggs for added texture and flavour.

Delhi Style Kheema Paratha is a celebrated street-style stuffed flatbread. Using soft, golden Aashirvaad 100% MP Sharbati Atta, the dough rolls effortlessly around spiced mutton mince for a tender, flavour-packed bite. Baking with ghee ensures a crisp outer layer while keeping the inside juicy, making it perfect for breakfast, lunch, or an indulgent snack.

This Tandoori Momos recipe transforms simple chicken dumplings into a spiced winter indulgence. Each momo is encased in a soft, pliable wrapper and coated with a vibrant tandoori marinade that delivers a smoky, mildly spiced crust. Step-by-step guidance covers dough handling, filling preparation, folding techniques, and precise roasting for even char and juicy interior.