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