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The Punjabi chickpea curry that earns its place in every weeknight rotation: deeply spiced, made almost entirely from the store cupboard, and better on day two.

A no-cook chickpea chaat that's tangy, fresh and ready in ten minutes. Chickpeas tossed with red onion, cucumber and tomato, brightened with lemon and chaat masala.

The classic dry curry of potato and cauliflower, steamed gently under a lid with turmeric and coriander, then finished uncovered so the edges catch and crisp. The side dish that quietly steals the plate.

Red lentils collapsed into coconut milk with cumin and ginger. No soaking, no technique, and it thickens itself while you set the table.

Cauliflower roasted with curry powder until the edges char, then folded through warm lentils and yogurt. One tray, one can, very little attention.

Indian lemonade, made savory with black salt and roasted cumin. Sweet, sour, salty and faintly smoky. The fastest cure there is for a hot afternoon.

Green mango simmered soft, pulped, and spiced with cumin and black salt into a pale, tart-savory cooler. Drunk across North India specifically to survive the summer.

Carrots grated fine and cooked down slowly in sweetened plant milk until the whole pan turns glossy and orange, with chopped cashews and raisins folded all the way through. Deeply sweet, faintly floral, and better the next day.

Chickpea flour toasted in butter until it smells like biscuits, then rolled into sweet cardamom balls. No baking, no setting. Just patience at the pan.

Soft yellow lentils finished with a tadka: whole spices bloomed in hot oil and poured over at the last second, so it hits the surface and sizzles.

A dark, herby, aggressively savory spiced water: mint, cilantro, tamarind and roasted cumin. Drunk as an appetiser, and it genuinely works as one.

The North Indian kidney bean curry that's built for batch cooking: onions taken deep golden, tomatoes cooked until the oil separates, and a few beans mashed against the pan for a thick, creamy gravy without a drop of cream.

Milk-powder dumplings fried dark and drowned in cardamom-rose syrup, served warm so they are still drinking it in. Sticky, floral and completely over the top.

Semolina toasted until it smells nutty, then cooked into a soft savory porridge with mustard seeds, curry leaves, ginger and cashews. It comes together in one pan in under half an hour.

Flattened rice rinsed until it softens, then tossed through a quick tempering of mustard seeds, curry leaves and turmeric with onion, potato and peanuts. Light, fast, and the standard weekday breakfast across much of western India.

Thin, lacy gram-flour pancakes studded with onion, tomato, chili and cilantro. High-protein, naturally gluten-free, and on the plate in twenty-five minutes.

Indian cardamom shortbread, sandy and crumbling from chickpea flour and semolina, split across the top and studded with pistachio.

Plant milk cooked down with cardamom and pistachio, then frozen hard in molds. Denser and slower-melting than ice cream because it is never churned.

Spiced vegetables and part-cooked basmati layered in a pot and steamed together so the rice takes on the masala from below while staying separate and fragrant on top.

Ripe mango blended with plant yogurt and a pinch of cardamom into a thick, cold, barely-sweet drink. The traditional partner to anything fiery.