video still0:57Dal makhaniA rich Punjabi lentil dish made with urad dal, rajma, butter, and cream, developed in post-Partition Delhi.
video still1:18Greek saladA fresh, chopped salad of tomatoes, cucumbers, onion, feta, olives, oregano, lemon juice, and olive oil — traditionally Greek, with regional variations.
video still0:54GudegA slow-stewed Javanese dish from Yogyakarta made from young jackfruit, palm sugar, and coconut milk.
video still0:54MinestroneA thick Italian vegetable soup with variable ingredients, rooted in rural tradition and defined by its coarse-cut vegetables.
video still1:04Palak paneerA spinach and paneer dish from the Indian subcontinent, made with puréed spinach and grilled paneer cubes in a tomato-onion base.
video still1:04Paneer tikkaGrilled skewers of spiced paneer with bell peppers, onions, and tomatoes, served hot with lemon juice and chaat masala.
video still1:14Pav bhajiA Mumbai-born vegetable curry with buttered bread rolls, rooted in Maharashtra’s textile mill culture.