Karela is the vegetable everyone in an Indian household has strong opinions about. Kids run from it, elders swear by it. Despite of it’s reputation
What is Rajgira? Rajgira, also called ramdana or chaulai in Hindi, is amaranth, a small, protein-rich pseudo-grain that’s technically a seed rather than a true
Why Iron Cookware Matters Cooking food in a cast iron kadai or pan causes small amounts of iron to leach into the food, particularly when
Every Indian household has that one relative who was told by the doctor to “cut down on sugar and rice” and suddenly panicked about what’s
Ask any home cook what makes a sambar taste right, or a kokum curry from the Konkan coast sing, and they’ll usually point to one
What is Viruddha Ahara? Viruddha ahara literally translates to “incompatible food” in Ayurveda. It refers to combinations of foods that, when eaten together, are believed
Every year around Navratri, Most of Indian family kitchens quietly transform: no onion, no garlic, no regular wheat flour, and suddenly sabudana and singhara atta
Walk into any Indian kitchen in the weeks leading up to Makar Sankranti and you’ll find a tin of til quietly waiting to be turned
Walk into almost any Indian kitchen at dinnertime and you’ll catch that first unmistakable sizzle of garlic hitting hot oil. It’s such a routine sound
Every Indian home cook has heard some version of “rest the dough before rolling,” usually passed down without much explanation. It sounds like a small
