

Dal Tadka, Steamed Rice, Aloo Gobi and Cucumber Raita
A comforting and wholesome meal featuring flavorful tempered yellow lentils, fluffy steamed rice, spiced potato and cauliflower curry, and a cooling yogurt raita.
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Creamy malai bread with sugar and aromatic chai – a quick, sweet, homestyle comfort food!

A quick and delightful Indian breakfast or snack! Creamy milk cream and semolina are mixed with veggies and spices, spread on bread, and toasted to crispy, golden perfection on a tawa.
Serving size: 1 serving

A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Serving size: 1 serving


A comforting and wholesome meal featuring flavorful tempered yellow lentils, fluffy steamed rice, spiced potato and cauliflower curry, and a cooling yogurt raita.


A rich and creamy North Indian classic featuring slow-cooked black lentils in a buttery tomato sauce, served with aromatic cumin-tempered basmati rice and a refreshing cucumber yogurt dip.






Creamy malai bread with sugar and aromatic chai – a quick, sweet, homestyle comfort food!
This punjabi dish is perfect for breakfast. With 790.3000000000001 calories and 13.43g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Malai Topping
Spread the Topping on Bread
Toast on a Tawa
Serve Hot
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.