Nutrition Information (Estimated per serving):  Calories: 450-500 kcal | Protein: 12g | Carbohydrates: 30g | Fat: 35g The Story Behind Kaju Curry (History): Kaju Curry, or Kaju Masala, is a rich and luxurious curry that likely originated from Mughlai or Punjabi restaurant cuisine. It's a celebratory dish, not an everyday meal, due to the liberal use of cashews, which are a premium ingredient. The curry features whole cashews in a creamy, tangy, and slightly sweet gravy made f

Nutrition Information (Estimated per serving):  Calories: 400-450 kcal | Protein: 18g | Carbohydrates: 20g | Fat: 30g The Story Behind Paneer Tikka Masala (History): Paneer Tikka Masala is the vegetarian counterpart to the world-famous Chicken Tikka Masala. While its exact origins are debated (often attributed to Indian chefs in the UK), it's a quintessential "British Indian" creation. The dish takes classic, smoky paneer tikka and simmers it in a rich, creamy, and mildly spi

Nutrition Information (Estimated per serving):  Calories: 300-350 kcal | Protein: 6g | Carbohydrates: 35g | Fat: 18g The Story Behind Dum Aloo (History):  "Dum Aloo" literally means "potatoes cooked under pressure." This dish has two famous variations: one from Punjab and one from Kashmir. The Punjabi version features fried baby potatoes simmered in a rich and tangy tomato-onion gravy. The "dum" cooking method involves sealing the pot and simmering on very low heat, allowing

Nutrition Information (Estimated per serving):  Calories: 350-400 kcal | Protein: 15g | Carbohydrates: 40g | Fat: 15g The Story Behind Dal Makhani (History):  Dal Makhani, meaning "buttery lentils," is a modern classic from Punjab, invented by Kundan Lal Gujral of the legendary Moti Mahal restaurant in Delhi. To create a rich vegetarian dish that could rival their famous Butter Chicken, they slow-cooked whole black lentils (urad dal) and kidney beans with a lavish amount of b

Nutrition Information (Estimated per serving): Calories: 400-450 kcal | Protein: 16g | Carbohydrates: 15g | Fat: 32g The Story Behind Paneer Butter Masala (History Content) Paneer Butter Masala is a restaurant classic and a vegetarian sibling to Butter Chicken. It originated in Delhi during the 1950s. The invention is credited to the Moti Mahal restaurant, who created a rich, tangy, and creamy tomato-based gravy that could be used for various main ingredients. Its luxurious f

Nutrition Information (Estimated per serving):  Calories: 220-270 kcal | Carbohydrates: 20g | Fat: 15g | Protein: 8g The Story Behind Mushroom Masala (History):  Mushroom Masala is a relatively modern addition to the Indian culinary scene, as mushrooms were not traditionally a widespread part of the diet. It's a restaurant-style curry that applies the classic North Indian onion-tomato gravy technique to button mushrooms. The "meaty" texture of the mushrooms makes this dish a

Nutrition Information (Estimated per serving):  Calories: 250-300 kcal | Carbohydrates: 25g | Fat: 18g | Protein: 6g The Story Behind Baby Corn Masala (History):  Baby Corn Masala is a modern Indian restaurant curry. Baby corn itself is not native to India but was adopted from Southeast Asian cuisines. Indian chefs applied the classic, rich Punjabi gravy—a creamy blend of onion, tomato, and cashews—to the crunchy, sweet baby corn. This created a delightful dish with a unique