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Black lentils and kidney beans slow-cooked to a rich, creamy texture and mildly spiced, a 20th-century Punjabi dish.

Yellow lentils cooked with mustard seeds, garlic, and chilies for a fragrant and flavorful dish, a North Indian staple for centuries.

A medley of seasonal vegetables cooked in a thick tomato-based gravy, a traditional Multani dish.

A rich, creamy dish with cubes of paneer simmered in a tomato-based gravy, flavored with butter and cream.

Paneer cubes simmered in a rich, creamy tomato and cashew gravy, flavored with aromatic spices for a perfectly balanced indulgent dish.

Creamy paneer cooked in a luxurious tomato and cashew gravy, infused with rich spices for a royal indulgence. Served to Mughal royals in the 16th century.

Chicken marinated and grilled, Cooked in a rich, creamy butter tomato gravy. Originating in Delhi in the 1950s.

Tender chicken cooked in a spicy, flavorful tomato and onion gravy in Punjabi style.

Made with tomatoes, green chilies, and yogurt, allowing the natural flavors of the chicken or lamb to shine. A rustic curry from Khyber Pakhtunkhwa, dating to the 18th century.

A rich, creamy dish made with yogurt and a cashew-based gravy, originated from Mughlai roots from the 16th century.

Originating from Goa in the 15th century, cooked with potatoes and a mix of red chili, garlic, and cumin. It’s tangy and spicy, perfect for those who enjoy bold flavors.

A smooth spinach-based gravy with chunks of chicken, lamb, or paneer, inspired by the streets of Lahore.