All Season

Rice is cooked alongside a flavorful spiced dal, then served with papad, lemon, onion.

Chickpeas are mashed, mixed with seasonings, wrapped in tortillas in lettuce, and pan-fried.

Ingredients are combined into a batter, then baked, cooled, cut, and dusted with matcha.

Noodles, vegetables, and a tahini-based dressing are prepared, combined, and served chilled.

Veggies are sautéed, simmered with chickpeas and stock, then blended and garnished.

A rich pasta made by sautéing mushrooms & onions, then mixing with miso sauce and spaghetti.

A creamy spinach blend is cooked with spices, tofu, and coconut cream.

A spiced noodle soup with tofu, vegetables, and coconut milk, topped with garnishes.

Oats, veggies, and seasonings are simmered until creamy, then garnished before serving hot.

Chia seeds are soaked in a coffee-infused milk, chilled, and layered with yogurt.

Potatoes are boiled, air-fried, coated in a garlic-miso mixture, and air-fried again.

Chickpea flour is combined with water, spices, and chopped vegetables, then cooked in a pan.

A batter with black sesame paste is mixed, baked, cooled, and sliced into squares.

Cooked pearl barley is combined with fresh vegetables and a tangy sesame dressing.

Toasted seeds are mixed with spices, then combined with quinoa, veggies, and dressing.

Kimchi, seasonings, tofu, and mushrooms are simmered in broth and served over noodles.

Spaghetti is coated with a creamy beetroot-chickpea sauce and topped with walnuts and herbs.

Frozen bananas, sweetener, coconut cream, and acai berry powder are blended and frozen.

Pasta is boiled until tender, then seasoned and air-fried until crispy and golden.

Kidney beans are pressure-cooked in spiced tomato-masala gravy and served over rice.