Kashmiri chili powder

The crown jewel of Punjabi cooking. Black lentils slow-cooked overnight with butter, cream, and tomatoes. Do not rush this.

Charred marinated chicken in a silky, spiced tomato cream sauce. The tikka and the masala are two separate operations — don't skip the char.

For those who think the original isn't spicy enough. Green chilies in the tempering plus extra kashmiri chili. Not for the faint-hearted.

Swap chicken for homemade paneer. Better charring on the tikka, richer sauce that absorbs into the cheese.

Coconut cream replaces the heavy cream, vegan butter for the tadka. Casein-free. The lentils are the star anyway.

Add a separate tadka (tempering) of whole spices and dried chiles fried in ghee, poured at the table. Drama and flavor.

Cubed lamb shoulder marinated and grilled. The same masala sauce but richer. Better the next day.