Hearty North Indian Comfort Meals
Classic, soulful dishes that taste just like home. From crispy Aloo Parathas to tangy Kadhi Chawal, I cook these with simple, fresh ingredients and zero artificial colors.
A classic Punjabi breakfast of Aloo Paratha. These fluffy flatbreads are stuffed with spiced potatoes, cooked until golden, and served with a dollop of butter and a side of cool dahi.
A close-up shot of the Aloo Paratha, with butter melting into the crispy, flaky layers. It's the ultimate comfort food.
The perfect bite of Aloo Paratha, golden brown and filled with a delicious potato mixture.
My all-time favorite comfort meal, Kadhi Chawal. A perfect mound of steamed rice is served with a tangy yogurt-based curry and crispy potato fritters (Aloo Pakora).
A close-up on the crispy Aloo Pakoras that I serve with my Kadhi Chawal. They add the perfect crunch to the meal.
Another view of the golden-brown Aloo Pakoras, perfect for dipping into the tangy kadhi.
A close-up of the Kadhi, a smooth and creamy curry made from gram flour and yogurt, tempered with a whole dried red chili.
The rich and tangy Punjabi Kadhi enveloping a scoop of perfectly cooked basmati rice.
The final touch for my Punjabi Kadhi Pakora is the tadka. A sizzling tempering of spices and dried red chilies in hot oil is poured over the top to add a burst of flavour.
A view of the bubbling tadka as it hits the creamy kadhi, releasing all its wonderful aromas.
About Hearty North Indian Meals
Everything here is made to order, so you won't find anything sitting in a fridge. When you request a meal like my Punjabi Kadhi Pakora or Tandoori Chicken, I start the prep from scratch to ensure the flavors are fresh and authentic, which is why I recommend booking your meal in advance.
When you are craving proper desi khana that hits the spot, shortcuts just do not work. That is why I keep my recipes simple, relying on the same techniques I grew up with.
My Punjabi Kadhi Pakora is a labour of love. I take the time to get the yogurt and besan ratio just right, and that final tadka with whole dried red chilies and spices is what makes the difference between a good meal and a great one. The pakoras stay perfectly crisp until they hit the tangy gravy, not soggy or bland.
For my Tandoori Chicken, you will not find any artificial red colors. I use a homemade marinade of yogurt and spices, letting it rest so the flavors actually penetrate the bone-in pieces. It stays juicy inside while getting that char on the outside.
Since I use seasonal vegetables and even herbs from my mom's garden, the menu changes slightly with what is fresh. Everything is made in small, FSSAI-certified batches, so you get clean, wholesome food without the hidden preservatives you might find elsewhere. Since this is not fast food, everything is made on demand. It helps me manage the prep time so your food arrives fresh, not reheated.
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