Homemade palak paneer often ends up a dull, olive-brown colour, with a taste that's fine but somehow flatter than what you get at a restaurant. The restaurant version, by contrast, is a vivid, almost emerald green, silky, and noticeably richer.
Keema is one of those dishes that seems simple, mince, onions, tomatoes, a handful of spices, yet the gap between an average homemade version and a proper, deeply
Look at almost any North Indian restaurant menu and you'll spot both dal tadka and dal fry sitting right next to each other, often at slightly different prices, with most people
Order chicken tikka and tandoori chicken at the same restaurant, and they can look almost identical on the plate, char-grilled, deep red, served with the same green
