Homestyle Rasam A warm, tangy and peppery rasam made with toor dal, tomatoes and tamarind — finished with Nativ Origins Rasam Masala for a deeply comforting bowl. Ingredients For the Dal ¼ cup toor dal Water, as required ¼ tsp turmeric For the Rasam 2 tbsp oil 3–4 dry red chillies ½ tsp mustard seeds 12–15 curry leaves 5–6 garlic cloves, crushed ½ tsp hing 2 tomatoes, chopped Coriander stems, a handful ¼ tsp turmeric Tamarind pulp (from 1 cluster of tamarind) 2 green chillies, slit 1 tbsp jaggery 2 tbsp Nativ Origins Rasam Masala Crushed black pepper Fresh coriander Salt to taste Hot water, as required Method Pressure cook the toor dal with turmeric and water for 3–4 whistles. Once cooked, whisk until completely smooth and keep aside. Heat oil in a pot. Add mustard seeds, dry red chillies, curry leaves and crushed garlic. Let everything sizzle until aromatic. Add hing, tomatoes, coriander stems and salt. Cook until the tomatoes turn soft and mushy. Add turmeric, tamarind pulp and a little hot water. Simmer for 3–4 minutes to cook out the rawness of the tamarind. Add the cooked dal, green chillies and jaggery. Pour in enough hot water to create a light, soupy consistency. Mix Nativ Origins Rasam Masala with a little water until smooth, then stir it into the rasam. Simmer gently. Finish with crushed black pepper and plenty of fresh coriander. Cook for another 2–3 minutes. To Serve Serve piping hot with steamed rice — or simply pour yourself a bowl and enjoy it on its own. Notes Rasam should be light and soupy, not thick like sambar Whisk the dal really well before adding it Cook the tamarind for a few minutes before adding the dal to remove its raw taste Mix the Rasam Masala with water before adding so it incorporates evenly Add black pepper and fresh coriander towards the end for a fresher finish

Hyderabadi Paneer A creamy, aromatic paneer curry with a fresh green base of coriander, mint and green chillies — rich, but still beautifully fresh. Ingredients Paneer 250g paneer cubes Oil, for frying Green Paste 4 medium onions ¼ cup garlic 3 slit green chillies ½ cup fresh coriander ½ cup mint leaves 1 cup curd ½ cup water Whole Spices ¼ cup oil 1 tsp cumin 2–3 cloves 1 small cinnamon stick 2 dried red chillies 2 cardamom 1 bay leaf Spice 1 tsp Nativ Origins Garam Masala 2 tsp Nativ Origins Kitchen King Masala Salt to taste Finish 3 tbsp fresh cream Fresh coriander, chopped 2 tsp kasuri methi Slit green chillies Ginger juliennes Method Start by lightly frying the paneer cubes in oil. Remove and keep aside. In the same pan, fry the onions, garlic and green chillies until softened. Transfer to a blender with coriander, mint, curd and water. Blend into a smooth green paste. Heat oil in a pan. Add cumin, cloves, cinnamon, dried red chillies, cardamom and bay leaf. Let the whole spices turn fragrant. Add the green paste. Cover and cook over medium heat for 15–18 minutes, stirring occasionally, until the base is cooked through and deepens in flavour. Add Nativ Origins Garam Masala and Kitchen King Masala. Sauté briefly, then add around 1½ cups water and salt to taste. Add the fried paneer and gently mix everything together. Let it simmer until the paneer takes on the flavour of the gravy. Finish with fresh cream, crushed kasuri methi, coriander, slit green chillies and ginger juliennes. To Serve Serve hot with naan, roti, paratha or steamed rice. Notes Don't rush the green paste — the 15–18 minute cook is what takes away the rawness and builds depth Fry the paneer only lightly so it stays soft Add the masalas after the green base has cooked properly Finish with cream at the end to keep the gravy rich and smooth Kasuri methi, ginger and fresh coriander add freshness right at the finish

A proper, butter-loaded Mumbai-style bhaji — slow-cooked, well mashed, and finished with depth.   Ingredients Vegetables 2 potatoes, boiled and mashed ½ cup cauliflower, boiled ½ cup green peas, boiled 1 capsicum, finely chopped Base 2 tbsp butter 1 tbsp oil 2 onions, finely chopped 3 tomatoes, finely chopped or pureed 1 tbsp ginger-garlic paste Spice 2 tsp Nativ Origins Pav Bhaji Masala 1 tsp red chilli powder ½ tsp turmeric Salt to taste Finish 1 tbsp butter 1 tsp kasuri methi, crushed Lemon juice Fresh coriander For Pav Butter Pav buns Method Start with butter and oil on a wide pan. Add onions and cook till soft and lightly golden. Add ginger-garlic paste and let it cook through. Stir in the tomatoes and cook this down properly — it should lose its rawness and turn thick, almost buttery, with oil separating at the edges. Add the pav bhaji masala, chilli powder, and turmeric. Let the spices cook briefly — just enough to release aroma. Add all the vegetables. Mash directly in the pan while mixing. Add a little water and keep cooking, mashing and stirring till everything comes together into a thick bhaji. Let it simmer for a few minutes — this is where the flavour builds. Finish with butter, crushed kasuri methi, a squeeze of lemon, and coriander. Pav Toast the pav in butter till golden on both sides. To Serve Hot bhaji, a knob of butter on top, chopped onions on the side, lemon wedge, and buttered pav. Notes Cook the bhaji longer than you think — it makes a difference Mash while cooking, not before Add butter in stages for better flavour The masala should carry the dish, not overpower it        

Smoky, spiced paneer with a well-balanced marinade — charred on the outside, soft within.   Ingredients Paneer & Vegetables 250g paneer, cut into cubes 1 onion, cut into squares 1 capsicum, cut into squares Marinade ½ cup thick curd (hung, if possible) 1 tbsp ginger-garlic paste 1 tbsp lemon juice Spice 2 tsp Nativ Origins Tandoori Tikka Masala 1 tsp red chilli powder ½ tsp turmeric ½ tsp cumin powder Salt to taste For Cooking 1–2 tbsp oil or melted butter Finish Chaat masala (optional) Lemon wedges Fresh coriander Method In a bowl, whisk the curd till smooth. Add ginger-garlic paste, lemon juice, and all the spices. Mix into a thick, well-balanced marinade. Add paneer, onion, and capsicum. Coat everything evenly. Let it rest for at least 30 minutes — longer if you have time. Skewer the paneer and vegetables, or place them directly on a tray. Cook on a hot pan, grill, or oven until lightly charred on the edges while staying soft inside. Baste with butter or oil while cooking for better colour and flavour. Turn occasionally so all sides cook evenly. To Serve Finish with a light sprinkle of chaat masala, a squeeze of lemon, and fresh coriander. Serve hot. Notes Use thick curd — a watery marinade won’t coat properly Don’t overcook the paneer, it should stay soft High heat gives better char and flavour Let the marinade rest — that’s where the flavour builds