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Advanced
Thammudu Biryani
"6-phase dum-finished goat biryani — 400 years of technique"
Advanced
Chicken Biryani
"The crown jewel of Indian cuisine"
Intermediate
Hyderabadi Shadi-Wala Red Chicken
"The fiery red curry of Hyderabadi weddings"
Intermediate
Spicy Chicken 65
"The blazing red South Indian fried chicken"
Beginner
Brain-Boosting Laddoos
"Omega-3 energy balls for a sharper mind"
Intermediate
Butter Chicken (Murgh Makhani)
"The velvet emulsion that never splits"
Beginner
Perfect Basmati Rice (Jeera Rice)
"Every grain separate — the science of fluff"
Beginner
Dal Tadka
"The lentils give body; the tadka gives soul"
Intermediate
Palak Paneer (with Homemade Paneer)
"Watch milk become cheese — coagulation on command"
Advanced
Chicken Dum Biryani
"Rice cooked twice — half in water, half in steam"
Advanced
Masala Dosa
"The living, fermented crepe"
Intermediate
Chana Masala (Chole)
"Tender first, tangy last"
Intermediate
Soft Roti (Chapati)
"The flatbread that balloons"
Beginner
Aloo Gobi
"Browning, spoken in Hindi"
Intermediate
Gulab Jamun
"Fried milk that drinks syrup"
Beginner
Cucumber Raita
"Salt pulls an ocean from a cucumber"
Beginner
Masala Chai
"One pot, two solvents"
Intermediate
Paneer Tikka Masala
"Char first, then bind the sauce"
Intermediate
Shahi Paneer
"The royal nut-thickened gravy"
Beginner
Kadai Paneer
"The dry-roasted masala curry"
Advanced
Malai Kofta
"The dumpling that holds by science"
Intermediate
Paneer 65
"Crisp is water leaving in a hurry"
Beginner
Matar Paneer
"Sweet peas against sharp tomatoes"
Beginner
Bhindi Masala
"Slime-free by science, not luck"
Beginner
Baingan Bharta
"Flavour born of fire and smoke"
Beginner
Rajma Masala
"The bean that must be boiled"
Intermediate
Chicken Tikka Masala
"Char, acid, and a yoghurt head-start"
Intermediate
Tandoori Chicken
"Two acids, one crust"
Intermediate
Chicken Korma
"The silk is an emulsion, not an accident"
Intermediate
Chicken Chettinad
"Heat from pepper, not chilli"
Intermediate
Chicken Coconut Curry
"Golden onions melt into coconut silk"
Advanced
Mutton Curry
"Where tough collagen melts into silk"
Intermediate
Goan Fish Curry
"The coconut emulsion that must never boil"
Beginner
Egg Curry (Anda Masala)
"Proteins set at a whisper of heat"
Beginner
Keema Matar
"The flavour lives in the browned crust"
Advanced
Vegetable Biryani
"Two dishes married in sealed steam"
Beginner
Lemon Rice (Chitranna)
"The tempered, off-heat citrus rice"
Beginner
Vegetable Pulao
"Rice that drinks a measured sea"
Beginner
Curd Rice
"Warm mashed starch, living cultures"
Advanced
Samosa
"The flaky shell built before the fry"
Beginner
Pav Bhaji
"Mashed veg mounted with butter"
Advanced
Pani Puri (Golgappa)
"A pocket of trapped steam"
Intermediate
Vada Pav
"A crust fried bone-dry, a centre that never stops steaming"
Beginner
Onion Pakora
"Crisp lives or dies by the oil's temperature"
Beginner
Aloo Tikki
"Crisp shell, cloud-soft centre"
Intermediate
Idli
"The steam-set fermented sponge"
Intermediate
Butter Naan
"The bread the fire puffs with steam"
Intermediate
Aloo Paratha
"The stuffed bread that steam builds"
Advanced
Jalebi
"The fermented coil that drinks its syrup"
Advanced
Rasgulla
"Milk curdled, then swelled with syrup"
Beginner
Rice Kheer
"Milk thickened by starch, deepened by slow browning"
Beginner
Mango Lassi
"The frothy yoghurt emulsion"
Beginner
South Indian Filter Coffee
"The slow-drip decoction"
Intermediate
Paneer Butter Masala
"The cashew-thickened makhani"
Advanced
Rogan Josh
"The slow-braised crimson lamb"
Intermediate
Dhokla
"The fermented, gas-risen sponge"