Scones are a breakfast classic, something millennials might remember reading about in English writer Enid Blyton’s Noddy books, with Big Ears having them often with tea. As for the real deal, scones are one of the most technique-sensitive Western bakes, where most of the ingredients, especially the butter, need to be cold to get the texture of this baked good right. Swap in or use a blend of khapli wheat flour and refined flour for an even better flavour and nutrition. Use quality atta like Aashirvaad Chakki Khapli Atta, which has been cultivated on the Indian subcontinent for over ten thousand years. It is a hulled variety, meaning it retains its bran and germ layers more completely after milling than modern wheat does, giving khapli atta a coarser texture, a distinctly nutty, slightly earthy flavour, and a lower gluten content than standard whole-wheat or all-purpose flour. It also has a good amount of fibre and protein, as well as iron and vitamin B1, which is vital for energy metabolism. When it comes to using khapli wheat in baking scones, its lower and weaker gluten is a structural advantage. The defining quality of a good scone is the short, flaky, crumbling texture that separates it from bread and cake, which is the result of deliberately limiting gluten development. In standard scone recipes, this is achieved by using cold fat, less mixing, and avoiding any kneading. With khapli atta, the lower gluten content means the flour itself resists overdevelopment, widening the margin for error and making the texture more tender even if the dough is handled a little more than intended.

Some recipes go viral because they look indulgent. Others gain attention because they deliver on flavour. Creamy Iffa Chicken manages to do both. Tender chicken leg pieces are marinated in yoghurt and aromatic spices before being seared until lightly charred. The real star, however, is the silky garlic sauce made using boiled egg whites, cheese, cream, and fresh garlic blended into a smooth paste. Once poured over the cooked chicken, the sauce transforms into a rich coating that clings to every piece, creating a dish that feels both comforting and restaurant-worthy. The garlic remains prominent without being overpowering, while the cheese and cream bring body and richness. Whether paired with roti, lachha paratha, or enjoyed straight from the pan, this dish is unapologetically indulgent and surprisingly simple to prepare at home.

There is something deeply satisfying about biting into a chicken tender that delivers crunch from the very first bite. These Achari Masti Chicken Tenders take that experience a step further by replacing a traditional crumb coating with crushed Bingo Achari Masti chips. The result is a coating packed with tangy, spicy flavours that cling beautifully to juicy chicken strips. The tenders are first marinated in curd and spices, coated in roasted besan, dipped in egg wash, and finally covered in a mixture of crushed chips and breadcrumbs. Air frying creates a crisp exterior without requiring excessive oil, while a quick hung curd and kasundi dip adds a sharp, creamy contrast. Whether you're serving them at a house party, game night, or weekend gathering, these tenders are guaranteed to disappear quickly.