When my doctor suggested cutting back on wheat a few years ago, my grandmother’s answer was simple: go back to jowar roti, like everyone used
Every monsoon, the roadside near my house fills up with vendors selling small baskets of jamun, sprinkled with a little rock salt and chilli powder.
There’s a moringa tree in almost every second backyard I’ve visited in India, and for the longest time I barely paid attention to it beyond
Sattu was never something my Bihari relatives treated as a trend.. it was just what you drank on a hot afternoon or stuffed into a
There’s always a small bunch of pudina sitting in my fridge, and by monsoon it becomes non-negotiable. It goes into chutneys, raitas, and a big
If you’ve ever fasted for Navratri, Janmashtami or Ekadashi, chances are makhana has shown up on your plate in some form roasted plain, tossed in
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 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
