Asian Cuisine

A nutritious, crispy crepe originating from Andhra Pradesh made purely from whole green gram (moong) and spices, requiring no fermentation.

A deeply comforting, savory porridge made from rice and moong dal, heavily tempered with ghee, whole black peppercorns, cumin, and cashews.

A unique, chewy, and highly comforting dish made from soaked tapioca pearls, tossed with crushed roasted peanuts, potatoes, and cumin.

Thin, soft, and highly flavorful whole wheat flatbreads kneaded with fresh fenugreek leaves (methi), yogurt, and spices.

A soft, spongy, and incredibly airy steamed savory cake made from gram flour (besan), soaked in a sweet, sour, and spicy tempering water.

Deep-fried, puffed whole wheat bread (Poori) served alongside a mildly spiced, turmeric-yellow potato curry (Bhaji).

A savory, comforting porridge-like dish made from roasted semolina (rava), tempered with spices, lentils, and mixed vegetables.

A quick, light, and immensely flavorful breakfast from Maharashtra made of flattened rice flakes, onions, peanuts, and turmeric.

A hearty North Indian flatbread made of whole wheat dough stuffed with a heavily spiced, tangy mashed potato filling, pan-fried in ghee.

Soft, fluffy, and spongy steamed rice and lentil cakes, served submerged in a hot, tangy, and spicy lentil-vegetable stew (Sambar).

A thin, incredibly crispy crepe made from fermented rice and lentil batter, stuffed with a mildly spiced, turmeric-infused potato and onion filling.

A rich, crumbly, and buttery sweetmeat made from roasted semolina (rulan), milk, and sugar, studded with cashew nuts and cut into diamonds.