India, July 2 -- If you are a fan of the sweet and savoury combination, these crispy paneer koftas are a must try. "To the grated paneer and mashed potatoes, add finely chopped prunes. Whip up a rich tomato and cashew-based gravy and toss in the koftas," says Chef Feroz Alvi, who explains that the addition of prunes offers a Mughlai-style richness without the extra cream.

If you want a refreshing yet tangy monsoon cooler, soak prunes and blend them with tamarind pulp, black salt, roasted cumin and jaggery. Add some sparkling water or lemon soda. Rim the glass with some chilli powder and salt, and serve with loads of mint and ice. Shares Chef Aslam Ansari.

In Bengal, the khatta-meetha chutney is a favourite for many. Give it a seasonal t...