Kumro chokka is a well-loved traditional dish from Bengal, often served with luchi or parotta during festive or even at simple family gatherings. It brings together the earthy sweetness of red pumpkin, the heartiness of potatoes, and the nutty bite of black chickpeas. With its perfect mix of spices, a dash of ghee, and a hint of sweetness, it’s a wholesome and deeply comforting dish.

Rava Pongal is a softer, quicker interpretation of traditional ven pongal, replacing rice with semolina while preserving the dish’s soul. The pressure-cooked moong dal provides body, while careful rava roasting and staged hydration prevent heaviness. Finished with pepper-forward tempering and ghee, this pongal delivers warmth, digestibility, and festival comfort in every spoon.

Gajak, also known as tilgul vadi, is a traditional Indian brittle made with sesame seeds and jaggery. This delightful treat hails from North India and is particularly cherished during Makar Sankranti, a festival that celebrates the sun's journey northward and signals the end of the winter chill. With its nutty crunch and natural sweetness from jaggery, it’s both a festive delight and a healthy snack.