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Pilaf – known in India as pulao – is a lighter cousin of biryani. The rice cooks together with the meat and spices, creating a comforting one-pot meal that’s perfect for the changing season.

Festive. Flavorful. Effortless. Ingredients Rupen’s Marinade (any variety) Paneer cubes or extra-firm tofu Red onions Zucchini Skewers Lemon wedges   Instructions Coat paneer or tofu generously in Rupen’s Marinade. Marinate at least 30 minutes (longer if you have time). Thread onto skewers with red onions and zucchini. Grill or roast at 425°F for 15 to 20 minutes, turning once. Finish with a squeeze of fresh lemon. Serve with rice, flatbread, or simply on a platter for sharing.

Golden paneer sautéed in ghee. Fragrant basmati rice. Colorful vegetables gently folded into creamy, aromatic Korma. Comfort food and colors built in. Happy Holi!

Lazy brunch upgraded: shakshuka-style eggs dunked in Rupen’s fiery vindaloo sauce — comfort with a kick.

Hey! Winter is here, and nothing cuts through it like a jar of Rupen's Vindaloo. Pork’s perfect right now—garlic, vinegar, deep brown heat, no tomato.