Malpua is a traditional Indian sweet. A pancake-like dessert (in terms of shape), it is made with milk, semolina, and khoya, which is deep-fried until a deep golden. These are then soaked in an aromatic sugar syrup, infused with rose and saffron.

This Dal Makhani Crostini recipe reworks a slow-cooked Indian classic into a structured party starter. Creamy lentils are simmered until rich and spoonable, then layered onto crisp, buttered crostini that hold their shape. The contrast of toasted bread and silky dal makes it ideal for plated appetisers and festive hosting.

Achari Aloo Paratha turns simple potatoes into something far more lively by using the tang and warmth of real achar masala. The Aashirvaad 100% MP Sharbati Atta dough gives each paratha a soft stretch, making stuffing easier even for beginners. With balanced heat, a mild kick of sourness, and a crisp finish on the tawa, this recipe brings a familiar flavour with a spirited edge.