Parathas that tastelike somebody's home

Potato cooked down with cumin until the oil separates, then mixed with amchur, red chilli, coriander and a little fennel. Wrapped in whole wheat and rolled by hand so no filling pools at one end. Charred on the outside, still soft inside. The one most people reorder - if you have never had a paratha here, start with this.

Paneer crumbed lightly and browned until the edges catch, then folded into fried onion, cashew sliver, amchur and green chilli. Not blended to a paste — the pieces stay whole so you get texture in every bite. This is the one to order without thinking. The right amount of indulgence for a weeknight that deserves better than nothing.

A delicious and nutritious Indian flatbread stuffed with a flavorful blend of protein-rich soyabean, aromatic spices, and fresh herbs. Golden, crispy on the outside, and soft on the inside, this wholesome paratha is perfect for breakfast, lunch, or dinner. Best enjoyed hot with curd, pickle, or a dollop of butter.

Fresh cabbage and onion paratha, made with finely chopped cabbage, onions, and aromatic Indian spices, stuffed into soft whole-wheat dough and cooked until golden brown with crisp, toasted spots. A delicious balance of mild sweetness, savoury flavours, and homestyle goodness in every bite.

Maharashtra's celebration paratha. Chashki dal and jaggery cooked to a paste, rolled paper-thin and cooked in ghee until nearly translucent. The filling is chashki dal — split lentils, not besan — simmered down with jaggery, grated coconut, cardamom, cashew and raisin until it holds together. Cooked on a hot tawa with more ghee than anything else on this menu, which is why it shimmers. Served hot with ghee on top. Traditionally made at festivals and on birthdays, and the reason a Maharashtrian kitchen smells like a temple.

Two soft chapatis, no ghee, no filling. Rolled thin and cooked on the tawa so they stay soft enough to fold around anything. Made with the same whole wheat atta as our parathas, but rolled thinner and cooked with a light brush of oil instead of ghee. Stays soft for hours in the box — chapati actually travels better than paratha does, because there is no ghee to turn hard on the way.