Authentic North Indian Homemade Meals
Real North Indian comfort food cooked with no shortcuts, no preservatives, and no bulk cooking. Just the way my mother taught me, fresh from my kitchen to your table.
The final touch on my Paneer Kofta Curry, as the rich, creamy gravy is poured over soft, fried paneer koftas. This dish was the star of a Thursday happy meal.
This is not a sabji, but the base gravy for my Paneer Kofta Curry. Made with slow-cooked tomatoes, onions, and whole spices, this flavourful base is the secret to a delicious curry.
A close-up of my rich and creamy Kaju Masala. This indulgent curry, made with roasted cashews in a tomato-based gravy, is a special treat that I include in my Friday happy meals.
My Lasooni Palak, a vibrant green spinach curry tempered with lots of garlic and whole red chillies. This healthy and flavourful dish is a perfect example of simple ingredients creating a wonderful taste.
A beautiful Kashmiri Pulav, studded with colourful fruits and nuts. This mildly sweet and fragrant rice dish was served with Anar Raita and Paneer Sabji in a Thursday happy meal.
Lasooni Bhindi, or garlic-infused okra, is a simple yet delicious dry sabji. The okra is cooked with a generous amount of garlic and spices, making it a flavourful side dish in my tiffins.
A glimpse of a special Thursday meal. This one included a rich Paneer Lababdar, sweet and tangy Pineapple Raita, Mix Veg sabji, and Atte ka Sheera, a truly indulgent treat.
A Thursday special meal featuring classic North Indian dishes. This platter includes Kadai Paneer, Jeera Rice, Mah ki Dal, and a refreshing Carrot Salad with Chaas.
A Thursday happy meal featuring Corn Mutter Pulav and a creamy Paneer Methi Curry. The meal was completed with Chana Masala and a sweet Dry Fruit Semiyan Kheer.
About Hearty North Indian Dishes
When you order a North Indian meal, you are not getting food that has been sitting in a warmer for hours. I prepare the gravy base, like my slow-cooked tomato and onion masala for Paneer Kofta, only after receiving your order. Because I limit myself to just 35 thalis a day, the spices in my Dal Tadka and the creaminess of my Kaju Masala stay exactly as they should, without relying on heavy preservatives or artificial colours to keep them shelf-stable.
My Approach to North Indian Cuisine
For me, North Indian cooking is about patience. It is not just about the final plate; it is about the base. You will notice that my Paneer Lababdar or Kadai Paneer has a specific depth of flavour that comes from slow-cooking the tomatoes, onions, and whole spices until they release their natural oils. I do not use shortcuts like pre-made pastes or artificial thickeners.
What You Can Expect
- Freshness First: My menu changes daily. Whether it is a creamy Kaju Masala on a Friday or a hearty Mah ki Dal on a Thursday, every item is part of a balanced, home-cooked meal.
- No Bulk, No Compromise: I cook in small batches. This allows me to control the oil and spice levels, ensuring the food feels light on your stomach, just like ghar ka khaana should.
- The Details Matter: From the way I temper my Lasooni Palak with whole red chillies and fresh garlic to the delicate preparation of my Kashmiri Pulav with fruits and nuts, I focus on the small things that make a meal feel special.
I deliver across the Mumbai Metropolitan Area from my kitchen in Matunga East. Because I work in small batches, I require orders to be placed 24 hours in advance. This gives me the time to source the freshest seasonal vegetables and prepare your meal with the care it deserves.
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