Baked beans are a popular dish made from navy beans slow-cooked in a savory-sweet sauce, often containing tomatoes, brown sugar, molasses, and spices. Traditionally enjoyed in the UK and the US, they can be served as a side or a main meal. In Britain, baked beans are famously eaten on toast, while in the US, they often accompany barbecues. Canned baked beans offer convenience and long shelf life. Though simple, their rich flavor makes them a comfort food favorite. Vegetarian and vegan versions are widely available, and they’re also a good source of fiber and protein, making them nutritious and filling.

Rara Gravy Chaap is a flavorful and aromatic vegetarian dish made from soy protein or mock meat, typically served as a delicious alternative to traditional meat-based chaap. The soy chunks are marinated and cooked in a rich, spicy gravy made with a blend of various spices, tomatoes, and cream, offering a bold, hearty taste. The dish is known for its tender texture and deep, savory flavor, making it a popular choice in North Indian cuisine. Often paired with naan, roti, or rice, Rara Gravy Chaap is a satisfying and protein-packed meal loved by vegetarians and non-vegetarians alike.

Tomato purée is a thick, smooth product made by cooking and straining fresh tomatoes. It sits between tomato paste and tomato sauce in terms of consistency and flavor intensity. Rich in natural sweetness and tang, it's commonly used as a base for soups, stews, sauces, and pasta dishes. Unlike tomato paste, purée retains more moisture and a fresher tomato taste, making it ideal for building depth in recipes. It's available canned, jarred, or in tubes and often used in Mediterranean and Italian cuisines. Tomato purée is also a good source of vitamins A and C, as well as the antioxidant lycopene.

Dal Makhani is a rich and creamy North Indian dish made primarily from whole black lentils (urad dal) and red kidney beans (rajma), slow-cooked with butter, cream, tomatoes, and aromatic spices. Originating from Punjabi cuisine, it is known for its deep, smoky flavor and velvety texture. Traditionally cooked overnight on a tandoor or slow flame, it develops a luxurious consistency that pairs perfectly with naan or basmati rice. The addition of ghee or butter enhances its richness, while a touch of kasuri methi (dried fenugreek) adds depth. Dal Makhani is a beloved comfort food and a staple at Indian celebrations.

Paneer is a fresh, non-melting cheese widely used in Indian cuisine. Made by curdling milk with a food acid like lemon juice or vinegar, it is then drained and pressed into blocks. Mild in flavor and firm in texture, paneer absorbs spices well, making it ideal for a variety of dishes like palak paneer, paneer tikka, and butter paneer. It doesn't melt when heated, allowing it to be grilled, fried, or simmered in rich gravies. High in protein and calcium, paneer is a popular vegetarian source of nutrition. It is easy to make at home and widely available commercially.

Baby corn is the immature ear of corn harvested early while the stalks are still small and tender. Unlike mature corn, both the cob and the kernels are soft and edible. Mild in flavor and crunchy in texture, baby corn is widely used in Asian stir-fries, salads, curries, and soups. It adds visual appeal and a crisp bite to dishes. Low in calories and fat, it is a healthy addition to various meals, offering small amounts of fiber, vitamins A and C, and folate. Baby corn is available fresh, canned, or frozen, and is valued for its versatility and convenience.

Rogan Josh is a flavorful and aromatic curry that originates from Kashmir, India. Traditionally made with tender pieces of lamb or mutton, it is cooked slowly in a rich gravy made with yogurt, browned onions, garlic, ginger, and a blend of spices like Kashmiri chili, cardamom, and cloves. The dish is known for its deep red color, which comes from the chilies and sometimes natural coloring agents like ratan jot. Despite its vibrant hue, it is typically mildly spiced. Rogan Josh is best served with steamed rice or naan and is a beloved part of Indian and Mughlai cuisine.

Changezi gravy is a rich, Mughlai-style curry base known for its bold flavors and creamy texture. Originating from North Indian cuisine, especially Delhi, it is commonly used in dishes like Chicken Changezi. The gravy is made using a combination of roasted onions, tomatoes, yogurt, cream, and a blend of aromatic spices including garam masala, cumin, and coriander. Cashew or almond paste is often added for extra richness. Slightly tangy and mildly spicy, Changezi gravy offers a layered taste with a hint of smokiness. It pairs well with naan or rice and is a favorite at North Indian restaurants and feasts.

Soya tikka is a flavorful vegetarian dish made from marinated soya chunks or soya chaap, a protein-rich meat alternative derived from soybeans. The soya is marinated in a spiced yogurt mixture with ingredients like ginger, garlic, red chili, garam masala, and lemon juice, then grilled or roasted until golden and slightly charred. Known for its meaty texture and ability to absorb bold flavors, soya tikka is a popular choice for barbecues, appetizers, or wraps. It’s high in protein, fiber, and iron, making it a nutritious plant-based option. Soya tikka pairs well with mint chutney, onions, and naan or roti.

Paneer is a fresh, non-melting cheese widely used in Indian cuisine. Made by curdling milk with a food acid like lemon juice or vinegar, it is then drained and pressed into blocks. Mild in flavor and firm in texture, paneer absorbs spices well, making it ideal for a variety of dishes like palak paneer, paneer tikka, and butter paneer. It doesn't melt when heated, allowing it to be grilled, fried, or simmered in rich gravies. High in protein and calcium, paneer is a popular vegetarian source of nutrition. It is easy to make at home and widely available commercially.