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Our dadi's recipe: soft khoya jamuns fried slowly in desi ghee and soaked in rose-cardamom syrup.

Crisp, syrupy jalebi piped by hand and fried to order every evening.

Rice slow-cooked in full-cream milk until thick and creamy, finished with cardamom and pistachios and topped with fresh anar.

A mix of our best: barfi, gulab jamun, chum chum, nimko and seasonal sweets, packed in a gift box.

Layers of long-grain basmati and spicy chicken masala, sealed and cooked on dum.

Peshawari-style karahi: tender mutton cooked fast in its own fat with tomatoes, green chillies and fresh ginger.

Crisp hand-folded samosas with a spiced potato filling, frozen so you can fry them straight from the freezer for iftar or surprise guests.

Moist chocolate sponge under a thick chocolate fudge frosting, crowned with fresh raspberries.

Soft chocolate cupcakes with a swirl of chocolate ganache and rainbow sprinkles.

Chewy in the middle, crisp at the edges, with puddles of dark chocolate.

Deep red colour with gentle heat.

Earthy, bright haldi ground from whole Kasur turmeric.

Whole spices roasted in small batches and ground the same week.

Raw mangoes cured in the sun for three weeks with whole spices and mustard oil.