Meethe chawal has a striking, bright yellow appearance, achieved via the infusion of saffron and sometimes food colouring. The rice is first partially cooked, then slow-cooked with spices, ghee, and sugar until each grain is perfumed, separated and glossy. The dish is commonly prepared to celebrate the festival of Vasant Panchami.

The Aashirvaad Paratha Challenge is a hunt for winter’s best parathas featuring greens, protein and more, perfect for a wholesome breakfast. Featured here is the Broccoli Paneer Cheese Paratha by Archana Gupta, one of the winning entries from week 2 of the 4-week challenge. It uses Aashirvaad High Fibre Atta with Multigrains, which contains a nutritious blend of six grains, with the goodness of paneer, broccoli and cheese. It’s a clever way to sneak in greens for kids who hate them, while keeping things tasty.

This Aashirvaad High Protein Sattu Paratha with Methi and Bathua Saag combines three superfoods in one delicious flatbread. Made with Aashirvaad High Fibre Atta with Multigrains containing wheat, soya, chana, oat, maize, and psyllium husk, this paratha provides 35 per cent of your daily fibre intake in just three rotis.