NEW PAKWAN 22 Indian food

Yellow lentils (toor dal) cooked with mild spices and tempered with aromatics like garlic and ginger. It has a smooth, soupy consistency and savory flavor. Typically eaten with steamed rice or flatbread.

Whole black lentils and kidney beans slow-cooked with butter and cream. This dish is rich, creamy, and mildly spiced with a velvety texture. Best enjoyed with naan bread.

Chickpeas cooked in a spicy, tangy tomato-based gravy. It features bold spices like coriander and cumin. A hearty dish often paired with fried bread (bhatura) or rice.

Plain steamed Basmati rice. The long grains are fluffy, aromatic, and separate easily. Served as a neutral base for curries and dals.

Aromatic Basmati rice infused with saffron strands, giving it a vibrant yellow color and subtle floral flavor. A luxurious accompaniment to rich meat or vegetable dishes.

Basmati rice tempered with cumin seeds (jeera) and sometimes ghee. It has a nutty aroma and slightly savory taste. A popular side dish in North Indian cuisine.

Fragrant rice cooked with mild spices and sweet green peas. The texture is fluffy with soft pops of sweetness from the peas. A light and savory rice dish.

A mixed rice dish with assorted vegetables, layered and slow-cooked (dum style) to seal in aromas. It is fragrant, spicy, and savory. Served with yogurt raita to balance the heat.

Chicken pieces marinated in yogurt and spices, layered with aromatic saffron rice and slow-cooked. The result is flavorful, tender meat and fragrant rice. A classic festive main course.

A famous style of biryani featuring tender lamb and rice cooked with bold spices like star anise and cinnamon. Known for its rich, spicy, and meaty flavor profile. A hearty and satisfying meal.

Spiced rice layered with marinated prawns and herbs. The dish combines the savory flavor of seafood with aromatic Indian spices. Best eaten with a side of cooling yogurt sauce.

Cubed potatoes stir-fried with cumin seeds and spices. It is a dry dish with a savory, earthy flavor and soft texture. Commonly served as a side dish.

A classic vegetable curry made with potatoes, cauliflower, and green peas. The sauce is thick and savory with a blend of turmeric and other spices. A staple comfort food.

Potatoes stuffed with a mix of dried fruits and cheese, simmered in a rich, mild gravy. The sauce often uses yogurt or cream, giving it a tangy and creamy taste. A rich dish from Kashmiri cuisine.

A medley of seasonal vegetables sautéed with traditional spices. It offers a variety of textures from crunchy to soft. flavorful and healthy side dish.

Mushrooms and green peas cooked in a spiced onion-tomato gravy. The earthy flavor of mushrooms complements the sweetness of peas. A savory vegetarian main course.

Scrambled Indian cottage cheese (paneer) cooked with onions, green chilies, and spices. It has a soft, crumbly texture similar to scrambled eggs but with savory, milky flavors. Often eaten with bread.

Soft cubes of paneer cheese and green peas in a tomato-based curry. The sauce is mildly spicy and savory. One of the most popular vegetarian dishes in North India.

Paneer cubes served in a thick, pureed spinach sauce. The dish is creamy, mildly spiced, and has a distinct earthy green flavor. Nutritious and smooth.

Strips or cubes of paneer cooked with bell peppers and fresh ground spices in a wok (kadhai). It has a semi-dry consistency and a bold, spicy flavor profile.

Sandwiches of paneer stuffed with nuts and spices, served in a rich and creamy gravy. This is a luxurious dish with mild, sweet, and nutty undertones. Best for special occasions.

Paneer cubes in a buttery, creamy tomato sauce. It tastes rich, slightly sweet, and tangy. A very popular dish known for its vibrant orange color and smooth texture.

Deep-fried dumplings made of mashed potatoes and paneer, served in a sweet and creamy white or yellow gravy. The dumplings are melt-in-your-mouth soft. A rich, indulgent vegetarian dish.