KARNATAKA to PUNJAB - 19th & 20th Nov

A 4000km journey delivered in one tiffin. 

From South to North via Ghandi’s home town, and the banks of the Ganges. we have a travelers dream tiffin, the best of four states in one veg-packed Majahma epic. 

METHI PALAK PANEER (or TOFU)

This dish is a superfood powerhouse. Spinach and Fenugreek leaves popping with garlic and chili, with paneer or tofu. Fenugreek is a popular ingredient in the north, especially in Uttar Pradesh where the Ganges provides a great environment for it to grow. 

NANA ROO’S YELLOW DAL (URAD NE DAL)

A Gujarati dal that is made with super-creamy split urad lentils softened in butter and seasoned with a fresh green chillies, cumin and coriander. 

BENGALURU BEETROOT PALYA

The people of Karnataka (the state that Bengaluru is part of) took the beetroot that was brought to Indian shores by the British and gave it the South Indian treatment... curry leaves, coconut, nutty dal and of course a little chili. 🤌🏽

PATIALA PULAO

The Maharajas of Patiala loved to indulge and this once royal dish has transcended its regal origins and become a beloved Punjabi dish. Anise, Black Cardamon and Red onion delicately adding a delicate and decadent rice dish to this week's menu.