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.

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.

People tend to forget about traditional parathas when they want to eat protein-rich meals. On the other side, the Aashirvaad Paratha Challenge showcased the inventiveness of Indian home chefs and demonstrated that healthy eating and comfort food are easily achievable. One of the winning submissions in this thrilling four-week series was this Sprout Methi Paratha by Chhavi Chaturvedi, which focused on protein and taste. The tender Aashirvaad Organic Whole Wheat Flour and besan dough encases a combination of peanuts, coconut, sesame seeds, and earthy methi sprouts and leaves in this paratha. This flatbread is great for breakfast, lunch, or dinner since it is nutritious and full of taste.