Hypermuscular Hindu Hridaysamrat
https://kitchenofdebjani.com/2016/01/koraishutir-kochuri/#the-perfect-karaishutir-kochuri-recipe
Ideally it should have this greenish tinge but recently there's no one who can make it at @Sasanka_of_Gauda's home and all the shops scrooge out on the filling
This woman's version looks perfect 
Alur dom is just a preparation of potatoes and nolen gur is liquid jaggery, produced only in the winter months, the high quality ones taste like something out of this world.
This one is my personal favourite winter dish 
.webp?h=8 "Merry Fistmas!")
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I know of all the DESIGNATED and SUPAPOWER 2024 posting, but I gotta hand it to you sexy Indian dudes - you really know how to make good cuisine!
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It all just tastes like random spices, which I guess is necessary when all your other ingredients are rotten.
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That's more of an example of not being familiar with frequently used ingredients of a cuisine. The cuisines of the subcontinent differ a lot in taste. You wouldn't say that a bengali style fish curry with mustard paste and panch pharon, a Sri Lankan black pork curry with goroka paste and roasted curry powder, a tangy vindaloo from Goa, a fiery and herbacous green chilli chicken, a dahi vada with chaat masala and the vegetable rich avial from Kerela and Tamil Nadu have flavor profiles that are either very similar or where ingredients/spices are chosen at random. Yes, I'm being neurodivergent here.
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Did you actually have them or just read about them lol?
Yeah there's really nothing like 'Indian' cuisine. Most standard north Indian restaurants have this mystery substance gravy they just put whatever you ordered into, I imagine that's the model that's been exported. No one I know eats the gravy in those places, you pick meat/paneer out. Best food items are ones where you'll have people begging for servings of the gravy. Like Kashmiri milk mutton. I still remember the taste, years later
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