dinner
Palak Paneer
A creamy, garlicky spinach with seared paneer — the kind of dish you build a whole meal around.
Baku San
dinner
Chana Masala
Chickpeas in a tangy onion-tomato gravy. Punchy, vegan, and gets better the next day.
drinks
Masala Chai
Strong, sweet, milky, and spiced just enough. The version I make every afternoon.
snack
Chicken 65
Spicy, garlicky fried chicken from Chennai, finished in a hot pan with curry leaves and chiles.
dinner
Chicken Makhani (Butter Chicken)
Smoky charred chicken in a silky tomato-butter gravy. The version I keep making.
dinner
Dal Makhani
Black urad and rajma simmered slow with butter and cream until everything melts together.
snack
Dhokla
Steamed chickpea-flour cake, soft and slightly sour, finished with a sizzling mustard-seed tempering.
breakfast
Idli
Steamed rice-and-lentil cakes — soft, sour, slightly tangy. Eat with chutney and a flood of sambar.
dinner
Sambar
A tangy, vegetable-loaded lentil stew. Tamarind, toor dal, and whatever's in the crisper.
soup
Rasam
A thin, peppery tamarind broth. Equal parts soup, digestive, and small comfort.
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