Mughal Corridor

Bhindi masala: okra fried crisp and slime-free, then tossed in a semi-dry onion-tomato masala sharpened with amchur — the everyday North Indian sabzi.

Punjabi kadhi pakora: onion fritters in a tangy yogurt-besan curry slow-cooked in mustard oil — the thick northern kadhi, served as kadhi-chawal.

Pindi chana: chickpeas boiled dark with tea and tossed in a dry roasted-spice masala with anardana — the no-onion, no-tomato Rawalpindi original.

Palak paneer: paneer in a smooth, bright-green spinach gravy with cream and kasuri methi — the Punjabi dhaba recipe, not diaspora saag paneer.

Sarson ka saag: mustard greens slow-simmered with spinach, hand-mashed and finished with a ghee tadka — Punjab’s Lohri classic, with makki di roti.

Aloo gosht: bone-in mutton and potatoes in a thin tomato-onion shorba — the everyday Punjabi salan, slow-cooked at home with UK and US swaps.

Butter chicken (murgh makhani): grilled tandoori chicken in a tomato, butter and cream gravy — Kundan Lal Gujral’s Daryaganj original, made at home.

Dal makhani, Punjab’s maa ki dal: whole black urad and rajma slow-cooked until creamy, smoked over coal, finished with butter and cream.