Roasted cumin powder, black salt, regular salt, dry ginger, black pepper, and a squeeze of lemon are mixed into soda or chilled water. You get bold, tangy, salty, and earthy flavors with a fizzy kick. 

Ripe banana gets blended with thandai paste made from almonds, cashews, melon seeds, poppy seeds, fennel, cardamom, saffron, and black pepper. Mix it into chilled milk with a little sugar or honey.

You get rich, naturally sweet banana flavor layered with earthy…Read more

Buransh ka sharbat is a Himalayan summer cooler made from rhododendron flowers.

Bright red buransh petals are simmered with water, sugar, and a squeeze of lemon until the syrup turns deep ruby. Mix a little with chilled water and you get tangy-sweet, lightly floral flavors with an earthy undertone.

It’s cooling, r…Read more

The usual thandai base of almonds, cashews, melon seeds, fennel, cardamom, saffron, and black pepper gets blended with betel leaves and gulkand. Mix it into chilled milk and top with more gulkand.

You get creamy, nutty, and spiced thandai with that sweet, minty hit…Read more

You simmer rose petals with sugar, kewra water,  Strain it into a syrup, then mix a few spoons with chilled water, milk, or soda.

You get floral, sweet taste.
A perfect Cooling, fragrant summer cooler. 

Fresh litchi pulp is cooked down with sugar, lemon juice, and a pinch of citric acid until thick and syrupy. Add it to chilled water or soda, and you get a fragrant, juicy drink that tastes like biting into ripe litchis.

You dissolve jaggery in chilled water, add lemon juice, a pinch of black salt and crushed mint. Blend it well and strain for froth.

It’s tangy, sweet & salty with that earthy depth from jaggery. Instant h…Read more

Mango gond kateera sharbat is a summer body-cooler with a fun texture.

Gond kateera  is soaked overnight until it blooms into soft jelly crystals. That’s mixed with chilled water, ripe mango pulp, and sugar.

You get sweet mango flavor with cooling, jelly-like bits in every sip. It hydrates, fights heat, and f…Read more

You get earthy, nutty ragi flavor balanced by sweet-tart berries. It’s dairy-free, iron-rich, cooling, and keeps you full like a light meal.

Fresh or pulped strawberries get blended with the traditional thandai base of almonds, cashews, melon seeds, poppy seeds, fennel, cardamom, and saffron. Mix it into chilled milk with a little sugar, and you get creamy, nutty, floral flavors with bright berry…Read more

Ripe mango pulp is blended with thandai paste made from almonds, cashews, melon seeds, poppy seeds, fennel, cardamom, saffron, and black pepper. Mix it into chilled milk, add sugar, and you get a rich, nutty, floral sip with a sweet mango 

You get smoky, salty, sweet, and sour all in one glass. It cools the body, settles the stomach, and tastes like peak Indian summer.

Boiled raw bananas are mashed with besan, ginger, and spices, then shaped into balls stuffed with chopped cashews, raisins, and almonds. The koftas are shallow or deep fried till golden.…Read more

Makhana are dry-roasted in ghee till crisp, then tossed with green chutney, imli chutney, sev, pomegranate & curd for extra flavor.

Tastes tangy, spicy, and super crunchy with that light makhana bite. It’s a lighter, gluten-free twist on r…Read more

Soaked moong dal is ground into a smooth batter with ginger, green chili, and salt & mixed with makhana powder to make it more nutricious,. The batter’s spread thin on a tawa and cooked till crisp outside, soft i…Read more

It’s cooked rice mixed with plain curd/yogurt and a little milk to keep it creamy. Usually tempered with mustard seeds, curry leaves, dried red chili, urad dal, and hing in ghee or oil. Garnished with pomegranate &  coriander.

Tastes mildly tan…Read more

Tastes crunchy, garlicky, fresh, and a little tangy. Served cold or room temp, usually as a starter or snack.

The dish has sliced mushrooms and matar cooked in an onion-tomato gravy with ginger-garlic, turmeric, chili powder, coriander powder, and garam masala. Finished with kasuri methi or cream for extra flavor.

Tastes savory, mildly spicy,…Read more

Oyster mushroom sabji is a quick Indian stir-fry made with soft  oyster mushrooms.

The mushrooms are sliced and cooked with onion, tomato, garlic, ginger, and basic spices like turmeric, chili powder, coriander powder, and garam masala. Tastes savoury, mildly spicy, with a melt-in-mouth texture. Goes perfect with roti…Read more

Karele ki tikki is a crispy Indian cutlet made from bitter gourd.

The bitterness of karela is balanced out by boiling it with salt, squeezing, then mixing with boiled potatoes, besan spices like cumin, chili powder, garam masala, and coriander. Shaped into flat tikkis and shallow-fried or air-fried till golden.

Tastes…Read more

The koftas are made by mixing finely chopped or grated mushrooms with besan, ginger and spices. They’re shaped into balls and deep-fried or air-fried till golden. The gravy is usually onion-tomato based with cashew or cream f…Read more

It’s diced ripe mango tossed with onion, tomato, green chili, cilantro, lime juice, and a pinch of salt. No cooking needed — just chop and mix.

Tastes sweet, zesty, mildly spicy, and super refreshing. Pairs great with nachos. 

 Makhandi Halwa is a rich, decadent dessert made with roasted semolina, caramelized sugar, and loads of ghee, topped with crunchy nuts 
A classic Indian treat that’s perfect for festivals or special occasions like Eid ❤

MOTICHOOR TARTS  WITH CREAMY RABRI ❣️

 Crisp motichoor tarts filled with creamy rabdi & crunchy nuts. 
Perfect Dessert for EID PARTY🎉
Sweet & crunchy twist on traditional Indian desserts. 

 ROSE SHEER KHURMA 🌹🌹

Rose Sheer Khurma is A rich, creamy and aromatic vermicelli pudding . Added rose syrup, rose essence for beautiful aroma. 
This Delicious Sheer Khurma is loaded with lots of nuts & dry fruits. 
This Traditional Indian dessert is perfect for the occasion of Eid ❤

CRISPY LITTLE HEARTS IN FRUIT CUSTARD 
Heart shaped crispy bread in fruit custard is a creamy, dreamy mix of fresh fruits in a rich vanilla custard 🌸 Perfect for a sweet treat or light dessert for Eid 🍰🌱

Lauki ke rings filled with mawa & Milk powder  are green-colored ring-shaped sweets made from bottle gourd (lauki), stuffed with a creamy khoya (mawa) & mulk powder filling and often desiccated coconut. It’s a tricolour sweet with Green Ring, White khoya filling & Saffron Dot in between ( soaked saffron in wark…Read more