
That combination of pistachios and raisins tucked inside soft, lightly charred naan is the kind of thing you want at a slow weekend lunch, not rushed, but not complicated either.

A thick, chilled milkshake made with reduced milk, condensed milk, saffron and a blend of roasted almonds, cashews and pistachios.

A fragrant saffron rice cooked with whole spices, mixed nuts, raisins and fresh fruits like pineapple, grapes and pomegranate seeds.

A crisp vermicelli crust and a spiced beetroot-potato filling make this snack genuinely worth the effort.

Darbesh is a Bengali mithai made by frying small besan and rice flour bundis, soaking them in sugar syrup, and then mixing in khoya, raisins, cashew nuts, cardamom and nutmeg before shaping into round laddus.

A whole chicken breast is stuffed with a paneer, cashew nut and raisin mixture, coated in gram flour batter and fried until golden.

A short pastry base holds a filling made from ricotta cheese, cream cheese, almond flour, candied citrus peel and overnight-soaked raisins.

Crisp phyllo apple strudel with toasted breadcrumbs, cinnamon, nuts, and raisins, baked as two golden pastries for easy slicing and serving.

These soft and chewy oatmeal bars are naturally sweetened with bananas and raisins and get their protein from peanut butter and walnuts.