Avial – South Indian or to be more precise Kerala style mixed vegetables made in coconut oil with raw banana, gourds, carrots, drumsticks and a choice mix of vegetables in a yogurt coconut sauce, finished off with a tempering of curry leaves.

Chorchori – This is the Bengali version of mixed vegetables where again you can use any mix of vegetables you want but make sure you don’t miss out on preparing this with mustard oil and panch phoron spice mix for the quintessential Bengali flavour that ever chorchori must have!

Undhiyu – This Gujarati specialty not only has plenty of winter veggies but also fried dough dumplings known as muthiya. Its feast time when you see undhiyu fragrant dish on the menu.

Bisi Belle Huliyana – Think of all the delightful veggies and fragrant spices that go into a sambhar cooked to perfection along with some long grain rice and finally finished off with a pure ghee tempering of curry leaves and mustard seeds. Bisi bele huliyana is like sambhar rice in one pot!

Bhog Khichidi – This is a Kolkatta version prepared especially during durga puja and is less khichdi more pulao. Made with lentils and rice a number of veggies are added to build it up further. Spicy and fulfilling serve it along with some raita to cool things down.

Char dal Ni Khichdi – This is a simple Gujarati preparation that is made with 4 types of lentils and rice. No veggies in this one. Serve it along with roasted papad, some pickle and a Gujarati kadhi and you have a plateful of simple delicious comfort food ready in a jiffy!

Punjabi Chicken Curry – Prepared with a simple onion tomato masala this Punjabi chicken curry is every North Indian moms go to recipe. Known as highway or dhaba chicken curry because of it really popular along highway dhabas of the North and there is not much doubt why – its quick made with basic ingredients and delicious!

Kori Gassi – A coconut based spicy thick chicken curry from Mangalore, Karnataka. You can eat this with anything from rice to bread to idlis and dosas. The best bet though is with rotti – thin crisp papad like rice pancakes that soak up the delicious flavours of the masala beautifully.

Dhansaak – A dish most of us associate Parsi cuisine with, dhansaak is a delightful combination of mutton and dal traditionally served with brown rice. A nap is the best thing on the agenda after this rich and flavourful one pot meal.

Haleem – This Hyderabadi celebratory food is made with mutton, broken wheat and dals – cooked t6ogether in perfection till the flavours come together in perfect harmony with each other. Serve garnished with fried onions, mint an lemon wedge and a mandatory drizzle of pure ghee.

Patrani Machchi – We know people that especially attending Parsi weddings so they can gorge on this delicious fish preparation. Fillets of pomfret slathered in spicy coconuty chutney, wrapped in banana leaf and steamed till perfection. What is not to love!

Fish Paturi – Sweet river water fish marinated with pungent kasundi or mustard paste marinade and steamed. The Bengalis can probably eat this any time of the day. Serve along with a side of steamed rice and a wedge of lemon for instant satisfaction.