In most Indian homes, lunch doesn’t really feel complete without a tall glass of chaas at the end of it, especially once the heat sets
Methi is one of those ingredients that shows up in an Indian kitchen in about five different forms – fresh leaves in a sabzi, dried
I have stood at more Indian kitchen counters than I can count, chopping onions for the tadka, eyes streaming, while someone inevitably tells me to
Every year around Independence Day, I like to bring a little bit of the tricolor to our dinner table, and this tiranga paneer tikka has
I cannot remember a single tadka in my mother’s kitchen that did not involve a handful of curry leaves going into hot oil first. They
Every year as the weather starts to shift, my grandmother would bring out a jar of homemade amla murabba and insist we all have a
My grandmother cooked almost everything in clay pots, dal, rice, even her pickles were stored in earthen jars. For years our family cooked mostly in
Every August, as Onam gets closer, my mind drifts straight back to my Kerala friend Meera’s kitchen, where I’d sit on a stool and watch
Growing up, breakfast at my Andhra friend’s house always meant one thing: a stack of green pesarattu sizzling straight off the tawa, served with a
A friend from Patna once told me that no restaurant version of litti chokha ever tastes quite as good as the one made over a
