

Mutton Ishtew with Steamed Basmati Rice
Aromatic Mutton Ishtew with fluffy rice – a protein-packed, gut-friendly, and soul-satisfying comfort food!
Loading...
Perfectly spiced Anda Masala with soft phulkas. A protein-packed, homestyle meal that's warm and comforting!

Hard-boiled eggs simmered in a rich and spicy onion-tomato gravy. This classic North Indian curry is a quick, protein-packed meal perfect with roti or rice, ready in under 30 minutes.
Serving size: 2 eggs(Serving includes 2 eggs and about 1 cup of gravy.)

Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
Serving size: 2 phulkas

A simple and comforting stir-fry from Bihar made with ridge gourd and chana dal. This rustic dish cooks in its own juices, resulting in a tender and flavorful side that pairs perfectly with roti or dal rice.


Aromatic Mutton Ishtew with fluffy rice – a protein-packed, gut-friendly, and soul-satisfying comfort food!


Crispy, perfectly spiced Bihari Chicken Roast with parathas and tangy dahi chutney. A protein-packed feast!


Creamy Mutton Rezala with fiber-rich Sattu Roti – an aromatic, protein-packed meal that's truly soul-satisfying!


Protein-packed Jhinga Masala with soft rotis – a perfectly spiced, aromatic comfort food for dinner!


Crispy Bihari fish fry, protein-packed dal, and fluffy rice. A wholesome, energy-giving meal!


Homestyle Dehati chicken curry with soft rotis. Perfectly spiced and soul-satisfying!
Perfectly spiced Anda Masala with soft phulkas. A protein-packed, homestyle meal that's warm and comforting!
This bihari dish is perfect for dinner. With 772.8199999999999 calories and 28.810000000000002g of protein per serving, it's a muscle-gain option for your meal plan.
Boil and Prepare the Eggs
Sauté the Eggs
Prepare the Masala Base
Cook the Tomato Masala
Simmer the Curry
Garnish and Serve
Prepare the Dough
Rest the Dough
Divide and Roll
Cook on the Tawa (Griddle)
Puff on Open Flame
Finish and Serve
Serving size: 1 cup
Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it's slightly smoking. This removes its pungent smell. Reduce the heat slightly, then add the cumin seeds and broken dried red chili. Let them splutter for about 30 seconds.
Add the thinly sliced onions and sauté for 3-4 minutes until they become soft and translucent.
Add the minced garlic and slit green chilies. Sauté for another minute until the raw aroma of garlic disappears.
Drain the soaked chana dal completely and add it to the pan. Stir and cook for 2-3 minutes.
Add the chopped nenua (ridge gourd), turmeric powder, red chili powder (if using), and salt. Mix everything gently to coat the nenua with the spices.
Cover the pan with a lid, reduce the heat to low, and let it cook for 15-18 minutes. The nenua will release a significant amount of water. Stir every 5-7 minutes to prevent it from sticking to the bottom.
After 15 minutes, check if the nenua and chana dal are tender. If there's still a lot of water, remove the lid, increase the heat to medium-high, and cook for another 2-4 minutes, stirring frequently, until the excess moisture evaporates and the bhujia reaches a semi-dry consistency.
Turn off the heat, garnish with fresh chopped coriander leaves, and give it a final mix. Serve hot with phulkas, parathas, or as a side with dal and rice.