Dal Makhani is a luxurious lentil dish with a deep, buttery tomato base and a velvety texture created by slow-cooked black lentils. This faster version keeps the signature richness and gentle smokiness while fitting a practical weeknight timeline.

Amritsari Fish is crisp on the outside, juicy within, and packed with warm spices, ginger, garlic, and a bright lemony tang. The besan coating fries up craggy and light, while a final dusting of chaat masala gives the fish its unmistakable punchy street-food finish.

Rajma Chawal is a warming plate of tender red kidney beans simmered in a fragrant onion-tomato masala, finished with a little cream for a rounded, mellow richness. Served with fluffy basmati rice, it is comforting, filling, and ideal for an easy homemade meal.