Indian Cuisine

Chickpea flour—known as besan in India and farine de pois chiche in France—is the culinary equivalent of a multi-talented character...

Craving something hearty and spicy? Meet Gatte Ki Subzi—Rajasthan’s chickpea dumpling curry that’s pure comfort in a bowl! The Heart...

In the realm of Bengali cuisine, Narkel Tukro Diye Chholar Dal—split Bengal gram with fried coconut—is a dish that embodies...

Chana dal, the split and polished baby chickpea, is the culinary equivalent of a well-tailored suit: unassuming and versatile. With...

In the pantheon of South Indian cuisine, coconut chutney is the unassuming hero, the quiet force that can elevate a...

Alivache Ladoo is a reminder of the magic that happens when simple ingredients come together. Introduction: A Winter Ritual Every...

Introduction: A Flavor Bomb Called Puliyogare Picture this: a plate of steaming rice, glistening with a tangy tamarind glaze, studded...

To eat a Gujarati thali is to embark on a journey—one that begins with the first bite of sweet shrikhand...

Rajasthani cuisine is not merely a collection of dishes—it is a culinary chronicle of war, scarcity, and regal extravagance. Born...

To sit before a trami—Kashmir’s gleaming copper platter of Wazwan—is to witness a culinary epic unfold. This is not just...