Ramadhan Special Goat Haleem is a rich, slow-cooked savory stew, originating from Hyderabad, made by blending tender goat meat, lentils, pounded wheat, and spices like cardamom and cinnamon. Cooked over wood fires for hours to a thick, porridge-like consistency, this nutritious dish is topped with ghee, fried onions, lemon, and coriander.

Unleavened whole-wheat flour bread baked in the tandoor oven.

Leavened white flour bread baked in clay oven.

Leavened white flour bread baked from clay oven spread with butter.

Indian bread with cheese filling.

Leavened white flour bread topped with garlic baked in clay oven.

Leavened white flour bread sprinkled with hot green chillies baked in clay oven.

Leavened white flour bread topped with chilli and garlic baked in clay oven.

Basmati rice cooked with vegetables, herbs, spices, and garnished with onion and lemon. Served with yogurt raitha and special gravy.

The classic crepe is stuffed with potato and masala. Served with coconut chutney and lentil dal.

This pancake is blended with chopped onions and chillies.

Penne pasta with Indian style tomato basil sauce.

Rice pudding.