I followed my stomach to Tempe for some chaat — crunchy, spicy-sweet Indian snacks — at The Dhaba. But as it turned out, there was a limited lunch menu that didn’t include them. No worries, though.

A rustic and wholesome North Indian classic, Egg Palak Curry combines soft boiled eggs with a spiced, earthy spinach gravy bursting with garlic, nutmeg, and ghee flavours. Nutritious, aromatic, and ...

Ingredients: Spinach Puree: spinach – 250g, green chillies – 2, coriander leaves – ½ cup. Sauteed Eggs: boiled eggs – 6, salt – ½ tsp, turmeric – ¼ tsp, Kashmiri chilli powder – ½ tsp, oil – 1 tbsp.