Recipes

Crisp-edged potato cubes tossed with Bharwa Achari Masala and finished with fresh lemon and coriander.

Uses 1 Ember Crest spice

A dry potato and pointed-gourd fry coated with tangy achari masala.

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Crisp slices of colocasia coated with a savoury achari masala and a bright lemon finish.

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Brinjal pieces pan-fried with onion and a bold achari coating until tender inside and browned at the edges.

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Dry okra fry with a light besan coating and concentrated achari flavour.

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Cauliflower florets stir-fried with onion petals and an aromatic achari coating for a dry, tangy side dish.

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Thin bitter-gourd slices fried with caramelised onions, achari masala and an optional touch of jaggery.

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A colourful dry fry-bhaji of potato, cauliflower, carrot, beans, peas and capsicum with an achari finish.

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Button mushrooms cooked on high heat with onion, ginger-garlic and a concentrated achari coating.

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Paneer, capsicum and onion petals seared in a lightly tangy achari-curd coating.

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Bell peppers filled with a spiced potato-paneer mixture and baked or pan-cooked.

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Everyday mixed vegetables in a tomato-onion gravy finished with Garam Masala.

Uses 4 Ember Crest spices

Potato shells packed with a tangy paneer-peanut achari filling and shallow-cooked until golden.

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Baby brinjals filled with a nutty achari masala and slow-cooked until tender with lightly caramelised edges.

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Tender okra stuffed with a tangy achari masala and cooked until lightly crisp.

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Bitter gourds filled with caramelised onion, roasted gram flour and bold achari masala, then slow-cooked in mustard oil.

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Large mild green chillies filled with a tangy besan-peanut achari mixture and shallow-fried until blistered.

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Pointed gourds filled with a roasted peanut and gram-flour achari mixture, then pan-cooked until tender and lightly crisp.

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Small onions stuffed with a peanut-besan achari filling and slow-cooked until sweet, tender and lightly caramelised.

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Firm tomatoes stuffed with potato, paneer and achari masala, then baked or pan-cooked until just tender.

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Tender apple gourds stuffed with a peanut-besan achari filling and cooked as a dry Punjabi-style sabzi.

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Paneer and capsicum tossed in a savoury pepper-forward sauce.

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Creamy slow-cooked rice pudding with floral cardamom aroma.

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Creamy breakfast oats with tender apple, cinnamon and a lightly sweet finish.

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A clear warming infusion of cinnamon, ginger and lemon.

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A warming milk tea with a gentle cinnamon aroma and balanced sweetness.

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Fragrant basmati rice with vegetables and a clean, warm cinnamon note.

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Golden potatoes tempered generously with cumin seeds and finished with lemon.

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A light yellow moong dal with a rounded coriander-led tempering.

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Chickpeas and potato simmered in a generous, tangy red-brown gravy seasoned with Dum Chatpata Meat Masala.

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Tender baby potatoes in a rich handi-style gravy with a robust, peppery and tangy Dum Chatpata character.

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A robust North Indian-style young jackfruit curry with deep bhuna flavour, a tangy chatpata finish and a gentle dum-cooked aroma.

Uses 4 Ember Crest spices

Cauliflower, potato, carrot, peas, beans and capsicum in a colourful tomato-based curry with a bold Dum Chatpata finish.

Uses 4 Ember Crest spices

Juicy button mushrooms in a lively red-brown masala with roasted spice depth and a tangy Dum Chatpata finish.

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Golden paneer cubes in a thick, aromatic onion-tomato masala with a bold Dum Chatpata finish.

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Pan-seared soya chaap finished in a robust onion-tomato masala with roasted, tangy and peppery Dum Chatpata flavour.

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Mutton cooked with minimal water until the masala clings to every piece.

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A deeply roasted chicken curry with bright chilli colour, smoky whole-spice notes and a tangy finish.

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Creamy handi-style chicken with a robust roasted masala and balanced tang.

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A semi-dry chicken preparation with capsicum, onion petals and a bold chatpata coating.

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Juicy minced meat cooked with peas in a spicy, tangy bhuna masala.

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Tender mutton or goat simmered in a deeply bhunoed onion-tomato gravy with smoky warmth and a chatpata finish.

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A dry potato and cauliflower sabzi built around warm, citrusy coriander flavour.

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Separate basmati grains scented with cumin and ghee.

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A light, tangy rasam with freshly crushed black pepper, cumin and garlic.

Uses 3 Ember Crest spices

Milky Indian tea scented with freshly crushed green cardamom.

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Comforting arhar dal finished with ghee tempering and a warm aromatic masala.

Uses 3 Ember Crest spices

A simple yellow moong dal with earthy turmeric and a cumin-garlic tempering.

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Earthy black chickpeas cooked in a tangy, aromatic masala gravy.

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Oven-roasted cauliflower with bright red colour, moderate heat and a lightly charred finish.

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A smooth red paneer gravy with rich colour and moderate chilli heat.

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Cooling curd rice topped with tangy jackfruit pickle and a crisp tempering.

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A quick paneer and vegetable roll sharpened with chopped jackfruit pickle.

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Paneer and green peas in a rounded tomato-onion gravy seasoned with Kitchen King Masala.

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A thick everyday vegetable curry with warm, savoury spice depth.

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A rustic, fiery garlic chutney with visible coarse chilli texture.

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Strong milk tea with ginger, cardamom and a subtle clove warmth.

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Simple basmati rice with green peas and the concentrated warm aroma of whole cloves.

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Breakfast poha finished with chopped mango, chilli and garlic pickle for a sharp, spicy lift.

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A quick thepla wrap with spiced paneer, crunchy vegetables and a bold pickle spread.

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Yellow dal finished with a small amount of mango pickle for tang and pickling-spice depth.

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Crisp whole-wheat parathas filled with a tangy mango pickle and potato mixture.

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A five-minute onion salad with lemon, coriander, green chilli and a savoury pav bhaji masala coating.

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Buttery pav coated and stuffed with a quick onion-tomato-capsicum masala, brightened with lemon and coriander.

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Smooth, buttery and tangy mixed-vegetable bhaji with a fragrant medium-hot finish, served with crisp-edged soft pav.

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Separate grains of basmati rice tossed on the tawa with vegetables, butter and pav bhaji masala.

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A rich, smooth mixed-vegetable curry prepared with the paneer gravy premix.

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A thick, silky Punjabi-style paneer curry with deep onion-tomato flavour and a spicy, chatpata finish.

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Slow-simmered chickpeas in a robust onion-tomato gravy with roasted, tangy spice notes.

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Pan-cooked potatoes with fragrant fennel, cumin and a lightly tangy finish.

Uses 4 Ember Crest spices

Crisp-edged potatoes tossed in garlic, cumin and coarsely pounded red chilli.

Uses 3 Ember Crest spices

A bold kidney-bean curry with pronounced red-chilli heat and a slow-simmered gravy.

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A concentrated hot garlic chutney for paratha, snacks and dal-rice.

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One-pot basmati rice with vegetables, gentle spices and a warm golden colour.

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A simple after-meal fennel infusion with optional ginger and lemon.

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A rasedar young jackfruit curry with a generous, pourable red-brown gravy, deep bhuna flavour and a tangy Dum Chatpata finish.

Uses 4 Ember Crest spices

Slow-simmered whole masoor dal infused with aromatic whole spices.

Uses 2 Ember Crest spices

Fragrant vegetable pulao infused slowly with a balanced mixture of whole spices.

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