2 recipes converted from their YouTube cooking videos.

A rich, creamy North Indian paneer curry cooked in a silky orange‑red tomato‑nut gravy, finished with butter, fresh cream and aromatic kasuri methi. Perfect for a festive dinner or special occasion.

A step‑by‑step guide to making fluffy, long‑grain biryani rice just like you’d find in a hotel kitchen. The rice is first soaked for hours, then cooked with ghee‑infused whole spices, ginger‑garlic paste, and finished with aromatic kewra and rose water. Store it for up to four days and use it for biryani or pulao whenever you like.