Stuffed Prantha

A paratha is a flatbread that originated in the Indian subcontinent. Parathas can be eaten as a breakfast dish or as a tea-time snack. It is made by baking or cooking whole wheat dough on a tava, and finishing off with shallow frying. Dough of Prantha mainly consist of potato and/or cauliflower, green beans and carrots. Parathas are thicker and more substantial than chapatis/rotis.

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Kulche Chole

Kulcha is made from Maida flour, water, a pinch of salt and a leavening agentare mixed together by hand to make a very tight dough. This dough is covered with a wet cloth and left to stand for an hour or so in a warm place. The result is a slight leavening of the flour but not much. The flour is pummelled again by hand and then rolled out using a rolling pin into a flat, round shape. It is baked in an earthen clay oven until done. When baked, it is often brushed with butter or ghee, although this is not necessary. It is then eaten with any Indian curry. In particular, a spicy chickpea curry known as chole is the dish of choice for being eaten with kulcha.

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Kheer

Kheer  is a rice pudding from the cuisine of the Indian subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar;it is flavoured with cardamom, raisins, saffron, cashews, pistachios or almonds. It is typically served during a meal or as a dessert.

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Dal makhni

Dal makhni is a popular dish from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentil , red kidney beans, butter and cream. The dish gets its richness from the use of cream, but it can also be prepared with yogurt, milk or no dairy.

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Samosa

A samosa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, or lentils. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney.

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Chole Bhature

Chole bhature is a dish from the Punjab region of the Indian subcontinent. This Punjabi dish is a combination of chana masala  and bhatura, a fried bread made from maida flour. 

Chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi, however, it can also be a street food or a complete meal, and may be accompanied by, for example, onions, carrot pickle, green chutney and achaar.

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Sarson Da Saag & Makki Di Roti

Sarson da saag is a popular vegetarian dish from the Punjab region of India , made from mustard greens  and spices. 

The dish is regarded as the traditional way to prepare saag and is usually served with makki di roti. It can be topped with either butteror more traditionally with ghee. Some spinach may be added to enhance colour and thicken the dish, though this may alter the flavor.

Mustard is a winter and spring delicacy, and its relative abundance in Punjab, Rajasthan, and North-East has made it one of the most popular dishes in those regions.

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