Heat 2tsp oil in a soup pan; add onion, carrot and garlic cloves. Saute on medium flame, stirring occasionally until the veggies soften, about 10 minutes.

Add bay leaf and tomato paste, cook for 2 minutes. Next add stock, diced tomatoes, red chili powder, kitchen king masala and salt.

Bring the mixture to a boil; lower the heat and simmer partially covered for 20-25 minutes.

Finally add the garam masala, salt and pepper. Taste and adjust the seasonings accordingly. Puree the soup using immersion blender or regular blender. Return to the pot.

In the meantime, melt the butter in a small saucepan; add the flour and cook for 1-2 minutes. Slowly add the milk and mix until there are no lumps. Cook on medium flame until the mixture thickens and coats the back of a spoon.

Add the bechamel sauce to the soup and mix until combined.

To make Egg Noodles: Whisk eggs along with milk, salt and pepper. Heat 1tsp oil in a 10" skillet and pour the egg mixture in a thin layer. Cook on medium low flame covered until cooked and set. Flip and cook for another 1 minute. Remove from the pan and let cool for 5 minutes. Roll the omelette and cut into thin ribbons to make the noodles.

To Serve: Pour the soup into bowls and top with the egg noodles. Serve piping hot or at room temperature.