South Asian flavors cooked at home
Latest Posts
- Poha (Flattened Rice): Simple Flakes that Carry Big Flavor
- Amchur (Dried Mango Powder): The Tangy Spice That Wakes Up Your Taste Buds
- Baked Fenugreek Fritters (Methi Gota with Chickpea Flour)
- Jowar (Sorghum): From Ancient Fields to Modern Meals
- Panch Phoron: A Bold, Balanced Mix of Five Essential Spices
- Turmeric in Cooking and Health: What You Should Know
- Green Cardamom: The Tiny Pod with Big Flavor
- Black Cardamom: The Smoky Spice That Transforms Savory Dishes
- Sabudana: Everything You Need to Know About Tapioca Pearls
- Chicken Ruby (Spiced Tomato Curry with Grilled Chicken)
Bringing Traditional and Inspired South Asian Dishes to Your Table
Welcome! I’m Bernhard - a big fan of bold spices and home cooking. Here you’ll find recipes rooted in South Asian flavors along with creative dishes inspired by them, all easy to cook and even better to eat.
- Sattu (Roasted Gram Flour): From Street Food to Modern Superfood
- Ragi (Finger Millet): The Ancient Grain Making a Comeback
- Rajma Curry (Kidney Bean Curry with Tomato Masala)
- Bajra: The Ancient Grain with Modern Benefits
- Aloo Bhindi (Okra with Potatoes)
- Cauliflower Curry with Blackened Raisins and Almonds
- Khoya (Mawa): The Dairy Base of Indian Sweets
- Pea and Mint Soup with Fresh Herbs
- Idli Rice: From Soaking Bowl to Breakfast Plate
- Saffron: Tiny Threads That Are the Spice World’s Crown Jewel
- Potato Stir-Fry with Sesame and Peanut
- Papad (Poppadoms): The Thin Crunch That Packs a Flavor Punch
- Coriander Seeds: How to Cook With This Underrated Spice
- Mustard Seeds: The Crackling Spice That Does More Than You Think
- Fish Fingers (Crispy Indian Style, Oven-Baked)
- Roasted Butternut Squash Curry
- Carom Seeds: From Flavor Boost to Bloat Reduce
- Nankhatai (Easy Indian Cookies)
- Spicy Potatoes with Sesame and Cumin
- Karonda Pickle
- Green Tamarind Pickle
- Indian Pickle: The Ultimate Guide and How It Can Outshine Fine Dining
- Fenugreek: From Flavor Boost to Herbal Hero
- Kasuri Methi (Dried Fenugreek Leaves): The Funky Leaf That Lifts Every Bite
- Pickled Potato
- Karivepaku Curry Leaves Pickle
- Tikka Masala Lasagne (with Paneer or Ground Meat)
- Curry Leaves: From Everyday Cooking to Traditional Remedies
- Toor Dal: India’s Everyday Protein That Feeds Millions
- Vegetable Stir-Fry with Turmeric and Mustard Seeds
- Pau Bhaji (Spiced Vegetable Mash)
- Jaggery (Gur): A Golden Block of Sweetness
- Lamb Koftas with Spiced Yogurt (Keema Dhai Vada)
- Tomato Pepper Soup (Thakkali Rasam)
- Sambar (Spicy Lentil Vegetable Stew)
- Spicy Scrambled Eggs with Cheese (Ande Bhujia)
- Ghee: The Golden Clarified Butter Chefs Swear By
- Masala Mac and Cheese
- Iced Cardamom Coffee
- Mango Lassi Panna Cotta with Saffron & Pistachio Brittle
