Cooked fresh, served warm.

Two seasonal sabzis, dal, rice, hand-rolled rotis, salad, raita and a small sweet — the way she'd feed her own family.

A generous spread for special days — paneer, chole, dal, jeera rice, phulkas, salad, raita and kheer.

Slow-cooked kidney beans in a rich, hand-ground onion-tomato gravy, served with steamed basmati.

Punjabi chickpea curry cooked the old way — with tea leaves and whole spices — over warm basmati.

Fragrant basmati layered with garden vegetables, saffron, mint and gently fried onions.

Homemade paneer in a velvety tomato-cashew gravy, finished with a whisper of cream.

Yellow lentils tempered with cumin, garlic and a whisper of dried red chilli.

Soft, hand-rolled whole-wheat rotis, puffed fresh on the flame. Packed warm.

Slow-simmered basmati and milk kheer with cardamom, saffron and slivered nuts.