North Indian Cuisine

The ultimate Indian lemonade. A sweet, salty, and highly spiced thirst quencher made with fresh limes, roasted cumin, and black salt.

A rich, cooling, royal milk beverage flavored with a complex paste of almonds, pistachios, melon seeds, poppy seeds, rose petals, and spices.

A highly refreshing, intensely flavorful, tangy, and spicy chilled cumin water. A popular summer thirst quencher and appetizer.

Festive, bright orange spheres made from thousands of microscopic, deep-fried gram flour pearls bound together by sugar syrup.

Small, dense, semi-soft milk fudges made from slowly evaporated milk solids (khoya) and sugar, deeply flavored with cardamom and saffron.

A soft, granular, moist milk fudge made by cooking fresh paneer (chenna) with sweetened condensed milk and cardamom.

Crispy-edged, soft-centered sweet fried pancakes soaked in a fragrant cardamom-saffron sugar syrup. Often served with Rabdi.

A thick, creamy, slow-cooked dessert made from ground rice paste and milk, traditionally set and served chilled in shallow earthen clay pots.

Traditional Indian ice cream. Denser, creamier, and richer than western ice cream, made by slow-reducing milk and flavoring it with pistachios and cardamom.

Crispy, neon-orange, deep-fried spirals of fermented batter soaked in a warm, saffron-laced sugar syrup.

The ultimate Indian winter dessert. Grated carrots slow-cooked in milk and ghee until they melt into a rich, sweet, caramelized pudding.

A slow-cooked, creamy, luxurious rice pudding infused with cardamom, saffron, and loaded with dry fruits.