The name of this recipe—Badal Jaam- is something that sounds like a sweet, doesn’t it? But, no, this isn’t a sweet dish. It’s a royal Awadhi snack where the humble eggplant is given a true Nawabi transformation. Once a star of Lucknow’s elegant mehfils, this dish now returns as a showstopping appetiser for modern festive tables. Golden-fried baingan rounds, a rich slow-cooked masala, and a cool, creamy finish come together in a dish that proves how simple ingredients can rise to regal heights. Tarveen Kaur | @iamtarneet

Roasted Carrot & Amla Soup blends the gentle sweetness of oven-caramelised carrots with the lively bite of fresh amla. Roasting brings clarity to the flavours, while a short spice bloom adds warmth without overpowering the natural taste of the produce. With a smooth finish and a bright, citrusy edge, it works well for light meals or simple evening bowls.

Spiced Beetroot Rasam brings together the earthy sweetness of beetroot, the warmth of pepper and cumin, and the tang from tamarind to create a bright, soothing dish. This version follows a traditional approach where dal adds body, roasted spices bring aroma, and a slow simmer lets everything settle into a balanced, mellow broth.