Roll out some dough, stuff it with leftover bhaji, and cook it into a stuffed paratha. Perfect for a quick breakfast or lunch. Spread the leftover bhaji on bread and grill it into a crispy sandwich.

The menu literally travels from Kashmir to Kanyamuri, as demonstrated by Nawabi Kathal – tender jackfruit slow-cooked in Kashmiri rogan josh-style, served with saffron chapati. Pair it with Kahwa, a ...