Ram Parshad Makhan Lal

Coarse urad dal stuffed crispy pooris fried in pure desi ghee, served with spicy fenugreek-infused aloo sabzi, sweet pumpkin subzi, and mango pickle

Three crispy bite-sized semolina pooris paired with hot ghee-roasted suji halwa and spiced potato curry

Two golden puffed bhaturas served with robust Punjabi chickpeas, onions, and green chillies

Flaky crust kachoris stuffed with spiced yellow moong dal, drowned in steaming potato gravy

Crisp pastry filled with green peas, potatoes, and cashews, served with sweet saunth chutney

Geometric floral urad dal fritter fried in pure clarified butter and soaked in saffron syrup

Full cream milk slow-boiled in large shallow iron kadhai, flavored with saffron and crushed almonds

Honeycomb disc sweet made with flour and ghee, drenched in sugar syrup and topped with mawa malai

Yellow moong dal slow-roasted in pure clarified butter with khoya and cardamom

Mawa dumplings steeped in rose cardamom syrup