My mother still keeps two bottles of oil next to the stove, one refined and one mustard, and she reaches for the mustard one whenever
The first time I saw sabja seeds, I thought someone had dropped fish eggs into my falooda. My aunt laughed and told me they were
I used to think marinating paneer for a tandoori tikka was just about coating it in yogurt and spices before it hit the pan. It
I used to skip blanching my vegetables before frying because it felt like an unnecessary extra step, until I noticed my cauliflower always came out
Every Indian kitchen has a jar of jeera within arm’s reach of the stove, mine sits right next to the salt, because half of what
Every August, once the first coconut hits my kitchen counter for Onam cooking, I remember how much of my mother’s cooking depended on this one
Every Indian household seems to have a small jar of ajwain tucked away for emergencies, the kind your mother reaches for the moment you complain
Okra rarely gets the credit it deserves in Indian kitchens. It shows up quietly on the weekly sabzi rotation, gets called slimy more often than
A routine blood test a couple of years ago told me my iron levels were lower than they should be, which surprised me because I
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
