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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.

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.

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.

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.

A silky, deep green spinach curry with cubes of golden pan-fried tofu folded through it. All the comfort of palak paneer with none of the dairy.