My grandmother always dry-roasted her cumin and coriander seeds before grinding them into masala, and as a kid I never understood why she wouldn’t just
Ask anyone who grew up in an Indian household and they’ll tell you the sound of a pressure cooker whistling is basically a dinner bell.
Anyone who’s had a proper dum biryani or dum aloo knows there’s something different about food cooked on dum, the flavours feel deeper, more melded
Growing up, there was always a small cotton pouch of soaked moong tied up in the corner of our kitchen, quietly sprouting overnight. My mother
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
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
I used to think the rise in idli batter overnight was basically magic – one day it’s a flat, watery mix of rice and dal,
With Onam around the corner and sadya spreads all over my feed, I keep noticing the same detail in every photo: no plates, just banana
I used to skip the tadka step when I was in a hurry, tossing raw cumin and mustard seeds straight into the dal. It never
Soaking rice before cooking, letting dal sit in water for a few hours, leaving almonds in a bowl overnight — these are things most of
