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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.

  • Gongura leaves (red roselle leaves) fresh bunch with green lobed leaves and reddish stems displayed on a white surface
    Gongura (Roselle Leaves): Bold Tangy Green Leaves
  • Chana dal in a bowl
    Chana Dal: The Golden Pulse That Still Feeds Generations
  • Kala namak (Black Salt) in a wooden spoon.
    Kala Namak: From Street Food Taste to Modern Kitchen Essential
  • Kulthi dal (horse gram) in a bowl with whole brown lentils.
    Kulthi Dal (Horse Gram): The Traditional Protein Pulse of Indian Kitchens
  • Kasuri Methi (Dried Fenugreek Leaves): The Funky Leaf That Lifts Every Bite
  • Moong dal (split yellow lentils), light, protein-rich Indian lentils known for their mild flavor and easy digestibility.
    Moong Dal: The Protein-Rich Golden Pulse of Indian Kitchens
  • Chaat Masala: The Tangy, Funky Spice Blend That Wakes Up Every Bite
  • Atta (Whole Wheat Flour): A Daily Staple from Ancient Grains to Modern Kitchens
  • Mustard Oil: Cooking Uses, Health Benefits, and How to Use It
  • Rice Flour: A Simple Ingredient with Many Uses
  • Cinnamon: The Sweet Spice with a Bold Past
  • Garam Masala: The Spice Blend That Brings Instant Boldness
  • Peanut Oil: A Practical Cooking Oil with Big Flavor
  • Tamarind 101: What It Is and How to Use It in Your Kitchen
  • Cumin: The Unsung Hero of Your Spice Rack
  • Dried Rose Petals: Uses in Cooking and Home Care
  • Coconut Oil: A Simple Guide for Cooking and Beyond
  • Pav Bhaji Masala; aromatic Indian spice blend made from roasted coriander, chili, cumin, and fennel, used to flavor the famous Mumbai street food pav bhaji.
    Pav Bhaji Masala: The Secret Spice Blend Behind Mumbai’s Favorite Dish
  • Long Pepper (Pippali): An Ancient Spice in Modern Cooking
  • Byadgi Chili: Flavor, Aroma and Common Uses
  • Safflower (Kusum): A Mild Spice for Color and Aroma
  • Kashmiri Red Chili: Bright Color with Mild Heat
  • Sambar Powder: Traditional Flavors Made Simple
  • Kolhapuri masala, traditional Maharashtrian spice blend made from roasted red chilies, coriander, and garlic, known for its rich color and heat.
    Kolhapuri Masala: The Fiery and Flavorful Blend of Maharashtra
  • Close-up of Kalonji seeds, also known as nigella seeds, showing their black, teardrop shape and matte texture.
    Kalonji (Nigella Seeds): The Tiny Seed With Big Flavor and Tradition
  • All About Paneer: India’s Favorite Fresh Cheese
  • Red Chili Powder: The Power of a Pinch
  • Indian Pickle: The Ultimate Guide and How It Can Outshine Fine Dining
  • Masoor dal (red lentils), orange-red Indian lentils rich in protein and iron, commonly used in dals, soups, and curries.
    Masoor Dal: Everyday Protein in Indian Kitchens for Centuries
  • Ragi (Finger Millet): The Ancient Grain Making a Comeback
  • Bajra: The Ancient Grain with Modern Benefits
  • Jowar (Sorghum): From Ancient Fields to Modern Meals
  • Rasam Powder: Core Ingredients and Traditional Preparation
  • Goda Masala: The Spice Blend That Defines Maharashtra
  • Madras curry powder – vibrant Indian spice blend made from roasted coriander, cumin, chili, and turmeric, known for its bold flavor and deep golden color.
    Madras Curry Powder: The South Indian Spice Blend Behind Countless Curries
  • Urad Dal (Black Gram): From Stone Grinders to Trendy Bowls
  • Moth dal (Vigna aconitifolia) – small brown Indian lentils known for their earthy flavor and high protein content.
    Moth Dal: The Protein-Rich Pulse of Rajasthan
  • Papad (Poppadoms): The Thin Crunch That Packs a Flavor Punch
  • Chole Masala; aromatic Indian spice blend made from roasted cumin, coriander, chili, and dried mango powder, used to flavor chickpea curries.
    Chole Masala: The Secret Behind India’s Favorite Chickpea Curry
  • Toor Dal: India’s Everyday Protein That Feeds Millions
  • Rava (Semolina): India’s Golden Grain with Endless Possibilities
  • Amla (Indian Gooseberry): Ancient Superfood with Big Benefits

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Hey there!

My name is Bernhard. I love experimenting with Indian spices and this is where the good stuff ends up.

More about me

Latest posts

  • Gongura pickle store in glass jar.
    Gongura Pickle (Fiery and Irresistible)
  • Homemade tomato pickle stored in a glass jar
    Tomato Pickle Recipe (Rich Andhra-Style)
  • Usirikaya amla pickle in a glass jar
    Usirikaya Pickle (Tangy and Irresistible Amla Pickle)
  • Kulthi dal (horse gram) in a bowl with whole brown lentils.
    Kulthi Dal (Horse Gram): The Traditional Protein Pulse of Indian Kitchens

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