Nothing feels like home quite like a hot, crispy samosa fresh out of a kadhai. Flaky crust. Spiced potato filling. Chai on the side. Made using P Mark Kachi Ghani Mustard Oil, these homemade samosas develop that authentic halwai-style crispness and rich flavour that makes them truly irresistible. The sharp depth of mustard oil enhances both the filling and the frying process, helping recreate that perfect street-style taste right at home. Ingredients for Homemade Samosa For

Rich, earthy, and soulfully comforting — Himachali Gucchi Madra beautifully captures the warmth of mountain cuisine. Today’s recipe comes straight from the kitchen of Jordan Manali, known for celebrating authentic Himachali flavours with simplicity and heart. Slow-cooked to perfection, this traditional delicacy brings together prized gucchi mushrooms, creamy yoghurt, soft makhana, and sweet green peas in a luscious, delicately spiced gravy that feels both festive and comforti

This butter chicken is rich, creamy, and hits the spot. The twist? We're using P Mark Kachi Ghani mustard oil, which adds a little warmth and depth without messing with that silky gravy you love. It still tastes familiar, just a bit more special. Perfect for a cosy dinner at home. Ingredients for Butter Chicken For marination: Chicken – 500 g (boneless, cut into pieces) Curd – ½ cup Ginger-garlic paste – 1½ tbsp Turmeric powder – ½ tsp Red chilli powder – 1 tsp Garam masala –

That unmistakable dhaba flavour — rich, slightly smoky, deeply spiced — often feels hard to recreate at home. But the truth is, it’s less about fancy equipment and more about technique, patience, and the right ingredients. This Dhaba Style Matar Paneer brings that roadside magic into your kitchen. Cooked in P Mark Kachi Ghani Mustard Oil, the gravy develops a bold, rustic depth, while slow cooking and proper browning create that signature intensity. With a few mindful steps,

Bold, sharp, and deeply aromatic - Shorshe Chicken has always been one of those dishes that feels like an experience, not just a meal. There’s something so comforting about the way mustard takes centre stage here - strong, unapologetic, and full of character. The balance is what makes it special. The heat of mustard, the warmth of spices, and tender chicken come together in a way that feels both homely and quietly indulgent. When it’s cooked in P Mark Kachi Ghani Mustard Oil,

This week, we’re bringing you the recipe for Chutagi - straight from the kitchen of Stanzin , an expert in Ladakhi cuisine. The name itself tells a story: “Chhu” means water or soup, and “Tagi” refers to roti or dough pieces. Together, Chutagi is a comforting bowl of hand-shaped dough cooked in a rich, wholesome vegetable gravy. Made with simple ingredients yet full of warmth, it’s the kind of dish that feels like home in every spoonful. Ingredients for Chutagi For the dumpli

Tangy, spiced, and deeply comforting — Khatte Baingan is a dish that brings together bold flavours with everyday simplicity. The softness of brinjals paired with a lightly sour, aromatic gravy makes it a staple that feels both homely and festive. This week, we’re sharing this Jammu-based recipe from the kitchen of Suman Manhas , an expert in Dogri cooking. Cooked in P Mark Kachi Ghani Mustard Oil, the dish develops a rich base where the sharpness of mustard oil beautifully ba

There’s a quiet comfort in dishes that rely on simplicity, where a handful of ingredients come together to create something deeply satisfying. Aloo Posto, a beloved preparation from Eastern India, is one such dish. Creamy poppy seeds, tender potatoes, and subtle spices create a balance that feels both nourishing and indulgent. Cooked in P Mark Kachi Ghani Mustard Oil, this dish takes on an added depth. The gentle pungency of mustard oil enhances the nuttiness of posto, makin

There’s something deeply celebratory about a Wazwan dish making its way to the Eid table, rich, aromatic, and rooted in tradition. Waza Tchaman, or Lal Paneer, is a classic from Kashmiri cuisine, known for its vibrant red gravy and indulgent texture. Traditionally prepared by wazas (Kashmiri master chefs), this dish carries a depth of flavour that feels both festive and comforting. This week, we’re sharing a traditional recipe from the kitchen of Rukhsaar Sayeed , an expert i