Spicy Leg of Lamb is one of those recipes my husband and I have argued about more than once. He insists his mother’s version needs no tomato at all, just …
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Coriander Paneer came into my life during a particularly chaotic college farewell dinner that a friend decided to cook entirely by instinct. She ground the coriander paste without measuring anything, …
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Vegetable Dosa has been on my breakfast table more times than I can count, mostly because my younger nephew decided a few years ago that plain dosa was boring. He …
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You wake up late. The alarm was ignored twice. You splash water on your face, grab your bag, and tell yourself you’ll eat at the office. Except you never do. …
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Key Highlights Making homemade soup is a great way to use up leftover vegetables and create a delicious soup. The key to a flavourful vegetable soup recipe is the right …
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Beetroot Kuzhi Paniyaram became a regular in my kitchen after a neighbor shared a batch during an evening visit. She mentioned it was her way of using up leftover idly …
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Matar Gujiya showed up at my neighbour’s Holi party about six years ago, and I kept thinking they were sweet gujiyas until I bit into one. The savoury filling caught …
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Key Highlights Homemade smoothies allow better control over ingredients, sugar levels, and nutritional balance. Frozen fruit improves smoothie texture by creating a thicker and creamier consistency. Protein, fibre, and healthy …
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Key Highlights Smoothies and juices provide a convenient way to increase fruit and vegetable intake. Smoothies retain fibre, while juices offer quicker nutrient absorption and hydration support. Both drinks can …
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Hyderabadi Mirchi Ka Salan is one of those recipes I avoided for years because it looked fussy. I first tasted it at a friend’s wedding in Hyderabad, served alongside biryani, …
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Key Highlights Haryanvi cuisine is known for its simple and filling meals built around everyday ingredients The famous food of Haryana reflects an agricultural lifestyle focused on practicality and nutrition …
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Nendram Pazham Pradhaman is one of those desserts my grandmother made for Onam sadhya every year, and I still remember the smell of ghee and banana hitting the hot pan. …
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Banana and Cinnamon Muffins became a weekend staple in my kitchen after I needed something quick for unexpected guests one Saturday morning. I had overripe bananas on the counter and …
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Chettinad Chicken is one of those recipes I keep making because it delivers big flavor without asking for much. I first tasted it at a friend’s place in Bangalore years …
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Kathirikkai Rasam is the rasam my mother would make when brinjals were piling up in the fridge and she wanted something more interesting than sambar. I started making it regularly …
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Tofu Paratha came into my kitchen on a Tuesday evening when I had leftover tofu and a handful of vegetables that needed using up. I was not planning to make …
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Gobhi Musallam is one of those dishes I started making after attending a potluck dinner at a neighbour’s place where she served whole spiced cauliflower in a tomato cream gravy. …
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Mushroom Pulao became a regular in my kitchen after I realized I could make something that felt festive without spending two hours at the stove. I first tried it at …
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Homemade Frankie became a regular in my kitchen after a college trip to Mumbai where I first tasted one from a roadside stall near the Gateway of India. The vendor …
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Honey Soy Chicken Wings came into my rotation after a neighbour brought over a version she made with shop bought sauce. I wanted the same sticky sweetness but with less …
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Orange Peel Rasam is not something my mother made, but it is something I started experimenting with after noticing how much citrus peel I was discarding every winter. A neighbor …
