Bamon's Kitchen, now Aahar · Indian tiffin service | Da Dabba
Bamon's Kitchen · Indian tiffin service
Bengali and North Indian meals from a licensed Vancouver kitchen. Daily veg and vegan thalis, all cooked and delivered the same day, with Jain and Satvic friendly options on the menu.
Cuisines: Vegetarian, Vegan, Desserts, Keto.
Delivery to: Burnaby, Coquitlam, Delta, Langley, Maple Ridge, New Westminster, North Vancouver, Pitt Meadows, Port Coquitlam, Port Moody, Richmond, Surrey, Vancouver, West Vancouver, White Rock.
Menu
Kala Chana — Tender black chickpeas simmered in aromatic spices and tangy tomatoes, prepared without onion or garlic following traditional Jain cooking principles for a wholesome, flavorful meal.
Pickle — Bright lemon pieces slow-cured in golden mustard oil with turmeric, fenugreek, and fiery red chilies, creating an intensely tangy and aromatic pickle that transforms any meal.
Vegetable Paneer — Soft paneer cubes and seasonal vegetables simmered in a lightly spiced onion-tomato gravy — a creamy, comforting curry that pairs with rice or roti.
Vegetable tofu — Golden tofu and seasonal vegetables simmered in a lightly spiced onion-tomato gravy — a wholesome, plant-based curry that pairs beautifully with rice or roti.
Plain Rice — Fluffy long-grain basmati rice steamed to perfection — the ideal canvas for curries, dals, and gravies.
Salad — A crisp side of fresh seasonal vegetables tossed with lemon, salt, and a dusting of warm spices for a light, refreshing accompaniment.
Raita — Cool, creamy yogurt whisked with cucumber, fresh herbs, and a hint of cumin — a refreshing side that balances spiced curries.
Roti — Soft, hand-rolled whole wheat flatbread cooked on a hot griddle until lightly charred and pillowy — perfect for scooping curries and dals.
Kala Chana & Vegetable Paneer Meal — Slow-simmered black chickpeas paired with paneer and seasonal vegetables in a fragrant spiced gravy — a wholesome, protein-rich plate balancing earthy and creamy notes.
Kadhi — A silky yogurt-based curry thickened with chickpea flour and tempered with mustard seeds, curry leaves, and dried red chilies for a tangy, comforting plate.
Cabbage Matar — Crisp shredded cabbage and sweet green peas tempered with cumin, mustard seeds, and turmeric for a light, fragrant stir-fry with gentle warmth.
— Soft, one-pot rice and split moong lentils slow-cooked with cumin, ginger, and turmeric for a gentle, nourishing meal that comforts in every bite.
Khichadi
Sambar — A tangy South Indian lentil stew simmered with tamarind, tomatoes, and seasonal vegetables, tempered with mustard seeds and curry leaves for layered, savory depth.
Kadhai Paneer — Tender paneer cubes and colorful bell peppers sautéed with aromatic onions, ginger-garlic, and traditional spices, creating a vibrant kitchen-prepared dish that balances creamy cheese with crisp vegetables.
Kadhai Tofu — Soft tofu cubes and vibrant bell peppers wok-tossed with aromatic Indian spices, ginger, and garlic — a plant-based plate full of color and flavor.
Pulav with Raita — Fragrant basmati rice cooked with aromatic whole spices and seasonal vegetables, served alongside cooling cucumber raita prepared without onion or garlic in our traditional Jain kitchen.
Pav bhaji — Spiced vegetable mash simmered with tomatoes, onions, and aromatic masalas, served alongside buttery toasted pav bread for the perfect street-style comfort meal.
Dal Makhani — Whole black urad and red kidney beans slow-simmered overnight with butter, cream, and aromatic spices into a velvety, deeply flavored North Indian classic.
Palak Paneer — Soft paneer cubes simmered in a velvety spinach gravy seasoned with garlic, ginger, and warm spices for a creamy, iron-rich North Indian classic.
Palak Tofu — Golden tofu cubes simmered in a velvety spinach gravy with garlic, ginger, and warm spices — a plant-based take on a North Indian favorite.
Korma — A creamy, mildly spiced curry built on cashews, yogurt, and warm whole spices — rich, fragrant, and luxuriously smooth.
Karela Fry — Thinly sliced bitter gourd pan-fried with onions, turmeric, and a touch of jaggery for a crisp, mildly bitter, deeply savory side rooted in Kerala tradition.
Dum Aloo — Baby potatoes slow-cooked in a rich, spiced tomato-onion gravy with warm garam masala until tender and full of bold, layered flavor.
Sprouted moong Daal — Sprouted moong lentils slow-cooked with onions, tomatoes, and warm spices into a light, protein-rich dal with a fresh, earthy finish.
Cilantro Lime Rice + mint Dip — Fluffy basmati rice tossed with fresh cilantro and bright lime, served with a cool, herby mint dip for a light, refreshing pairing.
Sauteed veg Paneer — Soft paneer cubes and seasonal vegetables sautéed with onions, ginger, and warm spices for a fragrant, lightly spiced everyday favorite.
Sauteed veg Tofu — Golden tofu and seasonal vegetables sautéed with onions, ginger, and warm spices — a plant-based, lightly spiced everyday favorite.
Palak Paneer and dal Makhani Meal — Creamy spinach paneer paired with rich, slow-simmered dal makhani — a satisfying North Indian plate that pairs leafy greens with deep, buttery lentil flavor.
Palak tofu & Dal Makhani Meal — Spinach-tofu curry paired with rich, slow-simmered dal makhani — a fully plant-based plate with deep, satisfying North Indian flavor.
Spinach Rice — Fragrant basmati cooked with sautéed spinach, garlic, and gentle whole spices for a vibrant green rice with subtle herbal warmth.
Korma, Sprouted moong Dal and Spinach Rice meal — Creamy korma paired with sprouted moong dal and herby spinach rice — a balanced plate that pairs richness, freshness, and gentle protein in every spoonful.
Black eye beans and Kerela fry meal — Slow-simmered black-eyed beans paired with crisp, lightly spiced Kerala-style bitter gourd fry, served with rice for a wholesome, protein-rich plate that balances earthy and bold flavors.
Black eyed Beans — Tender black-eyed beans slow-cooked with onions, tomatoes, and aromatic spices into a hearty, protein-packed curry with a comforting earthy flavor.
Black Eyed beans and Dum aloo meal — Hearty black-eyed beans curry paired with rich, slow-cooked dum aloo in a spiced tomato gravy, served together for a satisfying, protein-forward plate.
Cilantro Lime rice and Sauteed Veg Panneer Meal — Fragrant cilantro-lime basmati paired with paneer and seasonal vegetables sautéed in warm spices, delivering bright citrus notes alongside creamy, savory richness.
Cilantro Lime rice & Sauteed veg Tofu meal — Cilantro-lime basmati paired with golden tofu and seasonal vegetables sautéed in warm spices — a bright, plant-based plate with bold citrus and savory depth.
Rajma — North Indian-style red kidney beans simmered in a tomato-onion gravy with ginger, garlic, and warm spices.
Kali Urad — Whole black urad dal slow-cooked overnight with ginger, garlic, and ground spices, finished with a small swirl of cream. The kind of dal that thickens by sitting — eaten with naan or jeera rice.
Mix Daal + Pulao — A homestyle blend of lentils tempered with cumin and ghee, served alongside fragrant pulao — basmati rice cooked with whole spices and vegetables.
Fried Rice + Manchurian — Indo-Chinese plate: jasmine rice wok-tossed with cabbage, carrot, and green onion alongside soy-and-ginger vegetable Manchurian balls in a dark sweet-sour gravy.
Aloo Patta Gobi — A dry sabzi of potatoes and cabbage sautéed with cumin, turmeric, and green chilies — comforting and lightly spiced.
Lauki Chana — Tender bottle gourd simmered with chana dal, ginger, and a gentle tempering of cumin and coriander.
Methi Matar Malai — A creamy North Indian curry of fresh fenugreek leaves and green peas in a mild cashew-cream gravy — slightly sweet, gently bitter, and rich.
Achaari Tofu — Firm tofu cubes pan-seared then tossed in a pickling-spice masala — fennel, mustard seed, fenugreek, nigella — bound with onion and tomato. Tangy bite from the achaari blend, no dairy.
Malai Kofta — Soft paneer-and-potato koftas in a cashew-tomato gravy spiced with green cardamom and clove. Finished with cream and crushed kasuri methi. Cardamom forward, mid-heat.
Malai Kofta (Vegan) — The same cashew-tomato gravy and cardamom-clove spicing, with vegan koftas built from potato and chickpea flour, finished with cashew cream instead of dairy. Indistinguishable in body.
Tindora masala — Tindora (ivy gourd) sliced thin and pan-fried with cumin, ground coriander, and dry red chilli until the edges crisp. A dry sabzi — crunchy, mild, the kind of side that disappears off the plate.
Pea Protein Gravy — Split yellow peas cooked down to a thick gravy with ginger, garlic, and roasted cumin. Plant-protein dense, no dairy, finished with fresh coriander.
Pinto bean Gravy — Pinto beans simmered Punjabi-style in an onion-tomato masala with ginger, garlic, and warming spices — a hearty stand-in for rajma.
Rajma and Aloo Patta Gobi Meal — A combo plate of rajma (kidney bean curry) paired with aloo patta gobi — potatoes and shredded cabbage tossed with cumin, turmeric, and green chilies.
Rajma & Lauki Chana Meal — A two-curry combo of rajma alongside lauki chana — bottle gourd cooked with split chickpeas in a light, home-style masala.
Quinoa Brown Rice — Quinoa and short-grain brown rice cooked together with cumin and a touch of ghee. Higher protein than plain rice, pairs with any of our curries when you want the carbohydrate side to do more work.
Moong with Methi Matar and Quinoa Brown Rice Meal — Yellow moong dal with methi matar — fenugreek leaves and green peas in a light gravy — served over quinoa-brown rice instead of plain basmati. Lighter plate, higher protein.
Black eyed beans & Malai Kofta Meal — A pairing of slow-cooked black-eyed beans (lobia) with malai kofta — soft paneer-and-potato dumplings in a rich tomato-cream gravy.
Black eyed beans & Malai Kofta(vegan) Meal — The same pairing, made dairy-free — koftas and gravy prepared with cashew or coconut cream instead of paneer and dairy.
Kali urad Dal & Tindora masala Meal — Slow-cooked black urad dal next to a dry tindora stir-fry — one creamy, one crisp. Rice and a side included.
Kali Urad & Yellow Pea Protein Curry Meal — Two lentil-and-pea curries on one plate: overnight-cooked black urad alongside a thick yellow pea gravy. Plant-protein heavy, vegan-friendly. Rice included.
Moong with Achari Tofu Meal — Yellow moong dal next to pickling-spiced tofu — light dal, tangy protein. Rice included.
Kadhi Pakora — A silky yogurt-and-chickpea-flour gravy with crisp gram-flour fritters folded in to soak up the sauce. Tangy, warming, the kind of plate that's better the longer it sits.
Aloo Shimla mirch — Cubed potatoes and bell peppers wok-tossed with cumin, turmeric, and dried coriander until just-tender. A dry side, mild and aromatic.
Peas Rice — Fluffy basmati cooked with sweet green peas, cumin, and whole spices. A light, fragrant rice that doubles as a meal on its own.
Baigan salan — Roasted eggplant simmered in a Hyderabad-style peanut, sesame, and tamarind gravy. Nutty, tangy, gently spiced — eaten with rice or flatbread.
Jain/Satvik Veg thali — Chef's choice thali — a dry or curried vegetable, lentils, steamed rice, and fresh flatbread.
Whole Masoor — Whole brown lentils slow-cooked with onion, tomato, and ground cumin until thick and earthy. Hearty on its own, pairs with rice or flatbread.
Chana Palak — Chickpeas slow-cooked with fresh spinach, ginger, and warm spices into a thick, iron-rich gravy. Mild, green, and filling.
Aloo Green Beans — Potatoes and trimmed green beans pan-fried with cumin, turmeric, and green chillies. A simple, lightly spiced dry sabzi.
Soya Masala — Soya chunks simmered in an onion-tomato gravy with ginger, garlic, and ground spices until the chunks soak up the masala. High-protein, robust, vegan-friendly.
Methi Palak Malai — Fresh fenugreek and spinach folded into a mild cashew-cream gravy with ginger and warm spices. Slightly bitter, slightly sweet, fully creamy.
Toor Daal — Split pigeon-pea lentils simmered with turmeric and tomato, finished with a tempering of cumin, garlic, and dried red chilli in ghee. Light, golden, comforting.
Choliya wadi — Tender green chickpeas (choliya) cooked with dried lentil dumplings (wadi) in an onion-tomato masala. Earthy and gently chewy.
Jeera Rice — Long-grain basmati tempered with whole cumin in ghee until fragrant. Light, aromatic, the rice that pairs with everything.
Broken wheat Pulao — Cracked wheat cooked with seasonal vegetables, cumin, and whole spices into a wholesome, slightly chewy pulao. Served with cooling raita on the side.
Kadhi Pakora & Aloo Shimla Meal — Tangy yogurt-and-fritter kadhi paired with a dry potato-and-bell-pepper sabzi. Served with peas rice, flatbread, salad, pickle, and raita.
Kadhi Pakoda with Baingan Salan — Yogurt-based kadhi pakora next to a nutty, tangy eggplant salan — creamy and bold on the same plate. Includes peas rice, flatbread, salad, and raita.
Whole Masoor With Vegetable Paneer — Earthy whole-masoor lentils paired with paneer and seasonal vegetables in a lightly spiced gravy. Rounded out with rice, flatbread, salad, and raita.
Whole Masoor with Vegetable Tofu Meal — A two-curry vegan plate: thick whole-masoor lentils alongside golden tofu and seasonal vegetables in a light onion-tomato gravy. Served with rice, flatbread, salad, and raita.
Chana Palak with Aloo green Beans meal — A two-veg plate: chana-palak (chickpeas in spinach gravy) next to a dry stir-fry of potatoes and green beans. Includes rice, flatbread, salad, raita, and pickle.
Channa Palak with Soya Masala Meal — Chickpea-and-spinach curry next to a robust soya masala — two plant-protein dishes on one plate. Served with rice, flatbread, salad, pickle, and raita.
Toor Daal with Methi Palak Malai Meal — Golden toor dal next to a creamy fenugreek-and-spinach malai — one tempered and bright, the other rich and herbal. Served with jeera rice, flatbread, salad, raita, and pickle.
Choliya Wadi with Toor Daal Meal — Green chickpeas and lentil-dumpling curry paired with light, tempered toor dal — earthy and bright on the same plate. Served with jeera rice, flatbread, salad, raita, and pickle.
Broken Wheat pulao with Korma Meal — Cracked-wheat pulao cooked with seasonal vegetables and whole spices, paired with a creamy cashew-and-yogurt korma. A nuttier, higher-fibre take on the rice-and-curry plate.
Jain/Satvic Vegan Thali — The chef's pick of the day — a fully plant-based thali built around a seasonal dal, a vegetable, a rice or grain, and a flatbread. Balanced, filling, and a great way to try the kitchen.
Moong Methi — Whole green moong dal simmered with fresh fenugreek leaves, ginger, and warming spices. Earthy, nourishing, and high in plant protein.
Green Moong — Slow-cooked whole green moong dal in a light, lemony gravy with cumin and ginger. Wholesome, fibre-rich, and gentle on the stomach.
Sweetcorn Rice — Basmati rice tossed with sweet corn kernels, mild aromatics, and a touch of butter. A subtly sweet, kid-friendly side that pairs with almost any curry.
Chole — Slow-simmered chickpeas in a spiced tomato-onion gravy, finished with fresh ginger and a squeeze of lemon. Hearty, protein-rich, and pairs with anything from rice to flatbread.
Paneer Bhurji — Crumbled fresh paneer cooked with onions, tomatoes, and warming spices. Soft, savoury, and ready to eat straight from the container or scooped into a wrap.
Jackfruit masala — Young jackfruit slow-cooked in a rich masala gravy until it pulls apart like tender meat. Plant-based, filling, and full of depth.
Jeera Aloo — Cubed potatoes tossed with toasted cumin, turmeric, and a finishing crack of black pepper. A simple, fragrant side that holds its own next to anything saucy.
Aloo Gobi Matar and Black Eyed Beans with mint rice Meal — Dry-style aloo gobi matar alongside slow-simmered black-eyed beans and aromatic mint rice. A fresh, vegan plate that's filling without being heavy.
Aloo Gobi Matar — Potatoes, cauliflower, and green peas cooked together with ginger, garlic, and a gentle blend of spices. Dry-style, fresh-tasting, and naturally vegan.
Mint Rice — Long-grain basmati tossed with a fresh mint-coriander paste and a touch of green chili. Bright, aromatic, and a refreshing pairing for richer mains.
Palak Paneer with Green Moong meal — Creamy spinach-and-paneer alongside slow-simmered green moong dal, served with rice or flatbread. A complete vegetarian plate with iron, protein, and greens in every bite.
Palak Tofu with Green Moong meal — A fully vegan take on the classic — silky spinach gravy with pan-seared tofu, paired with green moong dal and rice or flatbread. Plant-protein dense and satisfying.
Moong Methi with Cabbage matar with sweetcorn Rice Meal — Green moong dal with fenugreek, a fresh cabbage-and-peas stir-fry, and sweetcorn rice. A light, vegetable-forward meal with balanced texture and zero heaviness.
Moong Methi with Dum Aloo with sweetcorn Rice — A three-part plate: fenugreek-spiked green moong dal, slow-cooked dum aloo in a rich gravy, and buttery sweetcorn rice. Layered flavours in one tidy box.
Chole With Paneer Bhurji Meal — Spiced chickpea curry paired with crumbled paneer bhurji and your choice of rice or flatbread. A protein-heavy vegetarian meal that eats like comfort food.
Chole with Jackfruit masala Meal — Two contrasting curries on one plate — punchy chole and tender jackfruit masala — with rice or flatbread to bring it together. Fully plant-based and deeply flavoured.
Kadhi with Khichadi and Jeera aloo — A classic comfort plate — tangy yogurt-based kadhi over soft rice-and-lentil khichadi, with a side of cumin-spiced jeera aloo. Warming, gentle, and ideal on a slow day.
Bamon's Vegan Special Meal — Chef's vegan special — a rotating plate of seasonal curries and rice.
Gobi Masala — Cauliflower florets tossed in a fragrant onion-tomato masala.
Soya Bell Pepper — Soya chunks and bell peppers stir-fried in a tangy masala.
Sweet-Sour Daal — Lentils balanced with a sweet-and-tangy finish.
Aloo Methi — Potatoes simmered with fresh fenugreek leaves and warm spices.
Brown rice — Wholegrain brown rice, steamed fluffy as a hearty base for any curry.
Jeera Daal — Yellow lentils tempered with toasted cumin for a light, comforting daal.
Kofta — Soft vegetable dumplings in a smooth, lightly spiced gravy.
Quinoa Pulao — Quinoa tossed with vegetables and gentle spices for a protein-packed pilaf.
Black Urad — Whole black urad lentils slow-cooked until creamy and rich.
Moong Palak — Moong lentils cooked with spinach for a wholesome, protein-rich bowl.
Baingan Masala — Eggplant cooked down in a spiced onion-tomato masala.
Tamarind Rice with Chutney — Tangy tamarind-tossed rice served with a fresh chutney.
Gobi Masala with Rajma Meal — Spiced cauliflower and hearty kidney bean curry with rice.
Soya Bell pepper & Rajma meal — Tangy soya-bell pepper and kidney bean curry with rice.
Lauki Chana And Sweet Sour Daal, brown rice Meal — Bottle gourd with chickpeas and sweet-sour lentils over brown rice.
Aloo Methi and Sweet sour daal with Brown Rice — Potato-fenugreek curry and sweet-sour lentils served over wholegrain brown rice.
Paneer Bell Pepper and Kala Chana Meal — Paneer and bell peppers with black chickpea curry and rice.
Tofu Bell Pepper with Kala Chana Meal — Tofu and bell peppers with black chickpea curry and rice.
Jeera Daal and Kofta with Quinoa Pulao — Cumin-tempered lentils and vegetable kofta with a quinoa pilaf.
Moong Palak and Black Urad with Jeera Rice Meal — Moong-spinach and creamy black urad lentils with cumin rice.
Baingan Masala With Black Urad with Jeera Rice Meal — Spiced eggplant masala and creamy black urad lentils with cumin rice.
Tamarind Rice with Korma with Chutney Meal — Tangy tamarind rice with a mild vegetable korma and fresh chutney.
Beetroot subji
Tofu Gravy
Tofu Gravy & Kadhi Pakora Meal
Beetroot Subji & Kadhi Pakora Meal
Bhindi Masala
Paneer Tikka masala — Paneer cubes charred on the tawa, then simmered in a tomato-cream sauce with garam masala and kasuri methi. Served with basmati rice.
Tofu Tikka masala
Dal Tadka
Vegetable Kadai
Lauki Kofta
Lemon Rice (w chutney)
Samosa(w chutney)
Chana masala
Bhindi Masala & Black eyed Beans Meal
Soya Bell Pepper and Black Eyed Beans Meal
Paneer tikka Masala & Green Moong meal
Vegetable Kadai & Dal tadka Meal
Lauki Kofta & Dal Tadka Meal
Mattar Paneer
Tofu Bhurji
Moong Masoor
Baingan Bharta
Aloo Gajar Matar
Soya Chaap
Arbi masala
Gobi Matar
Sprouted moong Masala
Lauki Tomato
Aloo Beans
Mix Daal
Daliya Khichadi
Dhokla
Vegetarian Biryani
Mushroom Bell Pepper
Chilli Paneer
Chilli Tofu
Soy Keema Matar
Sev Tomato
Palak Corn
Dessert
Uttapam
Shahi Paneer — Paneer cubes simmered in a tomato and cream sauce with fenugreek, cardamom, and kasuri methi, delivering layers of warmth and subtle sweetness in every bite.
Shahi Tofu — Silken tofu bathed in a cashew-cream sauce with cardamom, saffron, and caramelized onions. Slow-simmered until the spices meld into every bite.
Cabbage Soya — Shredded cabbage stir-fried with soya chunks, tempered mustard seeds, and curry leaves until lightly caramelized. A protein-packed vegetable dish with subtle heat and earthiness.
Green Beans — Fresh green beans sautéed with tempered mustard seeds, curry leaves, and coconut, finished with a squeeze of lemon for brightness.
Tindora Fry — Ivy gourd stir-fried with mustard seeds, curry leaves, and chili until golden, delivering a light yet satisfying vegetable side with subtle heat.
Veggie noodles + Manchurian — Stir-fried noodles with bell peppers, carrots, and broccoli, topped with crispy Manchurian balls glazed in garlic-ginger soy sauce.
Masala Roti — Whole wheat roti infused with cumin, coriander, and green chili, charred on the tawa until spotted and pliable. Serve with curry or dal.
Kofta Gravy — Minced meat koftas slow-simmered in a tomato and ginger-garlic gravy, finished with ground coriander and a touch of cream.
Baingan Masala — Eggplant cooked with onions, tomatoes, and roasted cumin until soft and caramelized. Tempered with mustard seeds and finished with fresh coriander.
Gobi Pepper Fry — Cauliflower florets charred in a hot wok with cracked black pepper, curry leaves, and garlic, finished with a squeeze of lemon for brightness and heat.
Kachori — Potatoes and spiced lentils encased in a golden-fried pastry shell, seasoned with cumin, coriander, and a touch of asafoetida for depth and complexity.
Mix Subji — Seasonal vegetables tempered with mustard seeds and curry leaves, then simmered with coconut and roasted spices for a balanced, warming curry.
Methi Dal — Fenugreek leaves folded into yellow lentils and tempered with cumin seeds and garlic, simmered until creamy. A protein-rich, earthy dal with natural bitterness balanced by warming spices.
Cabbage Potato — Cabbage and potatoes tempered with mustard seeds and curry leaves, then slow-cooked until golden. A simple, comforting vegetable curry with warm spices.
Matar Paneer — Green peas and paneer cubes simmered in a tomato-onion gravy with cumin, coriander, and ginger-garlic paste, finished with cream.
Matar Tofu — Tofu and peas simmered in a tomato-based curry with cumin, coriander, and ginger, finished with tempering of mustard seeds and curry leaves.
Idli — Steamed rice and lentil cakes made from stone-ground batter, served with coconut chutney and sambar spiced with curry leaves and asafetida.
Vada — Lentil and potato fritters, deep-fried golden and served with tangy tamarind chutney and spiced yogurt dip for dipping.
Daily Vegan Dish — Chickpea curry simmered with coconut milk, turmeric, and curry leaves, served with steamed rice. A satisfying plant-based meal bursting with warmth and spice.
Daily Vegetarian Dish — Seasonal vegetables tempered with mustard seeds and curry leaves, slow-cooked in a light coconut-based gravy with turmeric and ginger.
Daily Dal — Yellow lentils slow-simmered with turmeric, cumin, and tempered mustard seeds, finished with caramelized onions and a squeeze of lemon for brightness.
Aloo Pepper Paneer — Potatoes and paneer cubes stir-fried with cracked black pepper, cumin seeds, and curry leaves until the edges char on high heat. A simple, pepper-forward dish with minimal spice.
Tofu Pepper Fry — Tofu cubes wok-fried with bell peppers, onions, and tempered mustard seeds, finished with a tangy soy-ginger glaze and fresh curry leaves.
Chole-Puri — Spiced chickpeas with puffed, golden puris.
Moong Daal Tadka — Yellow moong dal finished with a ghee tadka.
Aloo Paratha with Curd — Potato-stuffed paratha griddled and served with curd.
Upma — Savory semolina with vegetables and a tempering of mustard and curry leaves.
Idli-Sambar — Steamed idlis with a bowl of sambar.
Poha — Flattened rice tossed with mustard seed, turmeric, peanuts, and curry leaves.
Tofu Makhana — Tofu and fox nuts in a creamy tomato-cashew gravy.
Chaas — Spiced buttermilk.
Paneer Makhana — Paneer and fox nuts in a creamy tomato gravy.
Daily Veg Tiffin — The day's rotating tiffin plate: poha, upma, paratha, chilla, and friends, one per day.
Sabudana Khichdi — Tapioca pearls with peanuts, potato, and cumin. Satvic-friendly.