Blog

Welcome to my blog, where I share what I’ve learned (and keep learning) about South Asian food and culture. From simple cooking tips to the stories behind ingredients and dishes, you’ll find ideas here to try in your own kitchen and enjoy around your table.

Sattu (Roasted Gram Flour): From Street Food to Modern Superfood
Ragi (Finger Millet): The Ancient Grain Making a Comeback
Bajra: The Ancient Grain with Modern Benefits
Khoya (Mawa): The Dairy Base of Indian Sweets
Idli Rice: From Soaking Bowl to Breakfast Plate
Saffron: Tiny Threads That Are the Spice World’s Crown Jewel
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
Indian Pickle: The Ultimate Guide and How It Can Outshine Fine Dining
Carom Seeds: From Flavor Boost to Bloat Reduce
Fenugreek: From Flavor Boost to Herbal Hero
Ajwain (Carom Seeds): The Tiny Seed with a Big Personality
Kasuri Methi (Dried Fenugreek Leaves): The Funky Leaf That Lifts Every Bite
Ghee: The Golden Clarified Butter Chefs Swear By
Toor Dal: India’s Everyday Protein That Feeds Millions
Curry Leaves: From Everyday Cooking to Traditional Remedies
Jaggery (Gur): A Golden Block of Sweetness
Tamarind 101: What It Is and How to Use It in Your Kitchen
The Evolution of Indian Street Food Over the Decades: From Handcarts to Fusion Trends
Cumin: The Unsung Hero of Your Spice Rack
Asafoetida: The Strong-Smelling Spice with a Big Role in Indian Cooking
The History of Lunchboxes: A Journey Through Culture, Chaos and Crushed Fruit