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
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
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
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 festival season in my house, the sugar jar sits mostly untouched while the jaggery box gets refilled twice. My grandmother never really explained why
