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Apart, they are delectable enough to satisfy a gourmet foodie; together, they are sublime–and filling!

What am I talking about? Kitchens of India and Kohinoor: Two great cuisine companies, one great tastebud experience.

This particular tastebud experience is brought you by Kitchens of India’s Pindia Chana – chick peas in aromatic tomato gravy – and Kohinoor Foods’ Madurai Lemon Rice.

Both dishes take about 4 minutes on the stove top. I’ve cooked them separately and together; either way you’ll want to EAT them together, so it’s up to you. They’re both vegetarian and the Madurai Lemon Rice is gluten-free.

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Yes, eating Indian food in a restaurant or preparing it from scratch is the ideal way to go. But if you’re like me, and you just want something amazing that you don’t have to think about preparing after a long day at work (and a long commute after work, only to turn around and start the commute again the next day), and you want that something amazing to be loaded with spices and aroma and that come-back-for-more delight, then these are for you.