Farm-fresh cottage cheese cubes simmered in a roasted plum tomato and cashew puree with hand-ground garam masala.

Whole black lentils & red kidney beans simmered 12 hours over charcoal embers, light churned butter, served with chickpea roti.

Aged long-grain basmati layered with marinated cottage cheese, caramelized shallots, saffron milk, and cooling herb raita.

Blanched organic baby spinach and fenugreek greens pureed with toasted garlic and mild spices over seared paneer cubes.

Smoky clay-oven charred paneer skewers tossed with crisp greens, bell peppers, baby cucumbers, and fresh mint yogurt drizzle.

Heirloom red kidney beans slow-cooked in sun-ripened tomatoes, crushed ginger, cumin-scented brown rice, and onion salad.

Medley of nine garden vegetables, pineapple, and roasted almonds in a silky coconut-cashew gravy with whole wheat flatbread.

Slow-simmered vegetable mash with crushed tomatoes and aromatic spices, served with warm multigrain rolls and lime wedges.

Thick probiotic churned yogurt folded with crisp grated cucumbers, roasted cumin powder, mint leaves, and sweet pomegranate jewels.

Ratnagiri Alphonso mango blended with whole curd, ground green cardamom pods, and organic chia seeds for prolonged satiety.

Air-crisped cottage cheese & bottle gourd dumplings gently simmered in a velvety melon seed-cashew sauce with cumin rice.

Cubes of organic cottage cheese steeped in emerald mint-coriander emulsion and rock salt, chargrilled on wooden skewers.

Ayurvedic restorative bowl of split yellow mung beans and aged rice gently tempered with asafetida, ginger, and golden A2 ghee.