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A flavorful side of roasted butternut squash, complemented by juicy cherry tomatoes and fresh basil. Simple, quick and perfect as a side...
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A quick, flour‑free, diabetic‑friendly Indian flatbread made with besan, egg, milk and fresh veggies. Perfect for a light snack or breakfast, this roti stays soft without the usual dough mess.

A rich, aromatic Mughlai‑style egg curry from Lucknow, also known as Shahi Egg Curry. Hard‑boiled eggs are lightly fried, then simmered in a creamy coconut‑coriander paste spiced with whole aromatics, Jafarini garam masala, kasoori methi and mustard oil. Perfect with naan, paratha or pulao. Also known as parota.

A classic South Indian style chickpea curry with a smooth tomato‑onion gravy, perfect as a side for poori, chapathi, dosa or idli. The recipe includes soaking, pressure cooking, and a two‑stage spice preparation for deep flavor.

A low‑carb, Indian‑inspired omelette packed with broccoli, aromatic spices and fresh coriander. Perfect for a hearty keto breakfast or a light dinner, this 12‑inch skillet omelette is fluffy on the inside and lightly crisp on the outside.

A quick, no‑bake Indian dessert made by crushing Berman biscuits and mixing them with the creamy filling from a small Berman pack. The mixture is pressed into a greased tin, chilled, and served as a light, sweet cake perfect for tea time.

Light little cakes made with fine semolina, yogurt and baking powder, steamed in just 20 minutes. Ideal for a quick snack or a light accompaniment.