1.Curry Makhani, or Butter Chicken: Marinate chicken chunks in yogurt, spices, and ginger-garlic paste.Cook the marinated chicken by grilling or roasting it.Cook tomatoes, butter, cream, and spices such as garam masala to make a sauce.Simmer the sauce with the cooked chicken until the flavors combine. Warm up the food. 

2.Palak Paneer: To make a smooth paste, blanch and purée spinach.In a pan, softly sauté the onions, tomatoes, and spices.When the paneer is well heated and the flavors have melded, add the cubed paneer and the pureed spinach to the pan. Serve warm with rice or naan. 

3.Chicken Biryani: Marinate chicken in yogurt, biryani spices, and ginger-garlic paste.Use whole spices like cardamom, cloves, and bay leaves when par-cooking basmati rice.In a pot, arrange the marinated chicken and partially cooked rice, then drizzle with ghee and milk flavored with saffron.Once the rice and chicken are thoroughly cooked, cover and simmer over low heat. Accompany with warm raita.

4.Masala Dosa: Overnight, ferment rice and urad dal (black Gram) to make dosa batter.To make big, crispy dosas, spread a thin layer of batter on a heated griddle.Spoon the spiced mashed potato contents onto the dosa, fold it over, and serve with sambar and coconut chutney. 

5.Chana Masala, or Chole:Either boil or use a pressure cooker to cook chickpeas until soft.In a pan, sauté tomatoes, onions, ginger, garlic, and spices like garam masala, coriander, and cumin.Once the spices are combined and the sauce thickens, add the cooked chickpeas and simmer.Serve hot with rice or naan. 

6.Pani Puri (Golgappa):Prepare the puris by deep-frying a dough made from semolina or wheat flour until crispy.Fill the puris with a mixture of boiled potatoes, chickpeas, tamarind chutney, and spicy tangy water (pani) made from mint, tamarind, and spices.Serve immediately for a burst of flavors in every bite.

 7.Rogan Josh:Sauté onions, garlic, ginger, and spices like cardamom, cloves, and cinnamon in a pan until aromatic.Add cubed lamb and brown on all sides.Pour in yogurt, saffron-infused water, and tomatoes. Simmer until the lamb is tender and the sauce thickens. Serve hot with rice or naan.

8.Aloo Gobi: In a pan, soften tomatoes, onions, and cumin seeds.Add the diced potatoes, turmeric, coriander, cumin, and chili powder, as well as the cauliflower florets.Cook the veggies under cover until they are soft. Add cilantro as a garnish and serve hot over rice or roti. 

9.Dhokla: To prepare a smooth batter, combine yogurt, water, and chickpea flour (besan).Mix the turmeric, salt, and ginger-green chili paste into the batter.Use a pressure cooker or dhokla steamer to steam the batter for 15 to 20 minutes, or until it's cooked through.Before serving, temper the mustard seeds, curry leaves, and green chilies in oil and drizzle it over the dhokla. 

10.Gulab Jamun: Make a dough by kneading flour, baking powder, ghee, and milk powder until it becomes a smooth consistency.Make little balls, then deep-fry them until they turn golden brown.Boil sugar, water, cardamom, and rose water to a sticky consistency to make a syrup.Before serving heated, let the fried gulab jamuns steep in the syrup for a few hours.