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.

Kabuli chickpeas braised in black tea broth, roasted pomegranate seeds, carom, and ginger threads with whole wheat kulcha.

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.

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

Fire-roasted eggplant mashed with charred tomatoes, sweet green peas, crushed ginger, and whole wheat puffed flatbreads.

Roasted cauliflower florets and baby potatoes spiced with raw turmeric, ginger slivers, and green coriander over protein quinoa.

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