Amritsari Chole is a classic North Indian dish, loved for its spicy, tangy, and aromatic flavors. Traditionally made with soaked chickpeas and whole spices, this version skips onions and garlic, making it ideal for Jain and vegetarian diets. The rich, dark color of the dish comes from tea bags and dried amla, while tomato puree … Read more
Beef Pickle, or Beef Achar, is a cherished condiment in Malabar cuisine that takes the idea of pickles to a new level by adding a meaty twist. Traditionally, pickles are made from vegetables or fruits, but in the Malabar region of Kerala, beef is often used to create this tangy, spicy, and intensely flavored dish. … Read more
Ragi Roti, also known as Nachni Roti, is a traditional flatbread made from finger millet flour, popular in Karnataka cuisine. This nutritious, gluten-free roti is packed with iron, calcium, and fiber, making it a perfect choice for a healthy diet. In this article, we will guide you through the process of making basic Ragi Roti … Read more
Kasundi Rohu Fish Curry is a traditional Bengali dish that pairs the rich flavor of mustard Kasundi sauce with the delicate taste of Rohu fish. Kasundi is a tangy mustard-based condiment that brings an intense, pungent flavor to the dish, making this fish curry both bold and deeply satisfying. This recipe involves marinating the fish … Read more
Custard Apple Milk Pudding, also known as Sitaphal Basundi, is a delightful dessert enjoyed across the western states of India like Gujarat and Maharashtra. This unique dish combines the creamy texture of milk with the rich, tropical sweetness of custard apple. Its mild flavor, enhanced with a touch of cardamom, makes it a perfect treat … Read more
Chingri Macher Malai, a beloved dish in Bengali households, is a prawn curry enriched with the flavors of mustard, coconut, and spices. It has a rich, creamy texture due to the use of coconut milk, balanced with the robust heat from green chilies and mustard oil. This recipe is perfect for lovers of seafood and … Read more
Masor Tenga is an iconic fish curry from Assam, known for its light, tangy flavor. Made with fresh rohu fish and a tomato-based gravy, this dish is ideal for summer meals. It’s a perfect balance of sourness from lime juice and tomatoes, with the subtle richness of mustard oil and traditional Assamese spices. In this … Read more
Khara Avalakki, or Karnataka-style poha, is a flavorful, quick, and easy breakfast recipe. Made from beaten rice (poha) and tempered with spices like mustard seeds, cumin, and turmeric, this dish combines the flavors of green chilies, peanuts, and ginger, with a squeeze of lemon juice for tanginess. It’s often garnished with fresh coriander and grated … Read more
Donne Biryani is a popular biryani variety, especially in the military hotels of Bengaluru, Karnataka. Unlike typical biryani, it’s served in a “donne” or areca palm leaf bowl, which adds an earthy aroma to the dish. The recipe involves a rich, herbaceous green masala paste made from mint, coriander, curry leaves, and green chilies, combined … Read more
Tomato jam is an underrated but incredibly delicious way to preserve the rich, tangy flavors of tomatoes. With the perfect balance of sweetness and acidity, this versatile jam can be used on toast, sandwiches, or as a glaze for meats. The best part? It’s easy to make at home without using any preservatives. In this … Read more