There are knives that slice and knives that cleave. And then, there are knives that whisper. Not meant for power or speed, but for patience—for the tender dialogue between blade and flesh,...

Flattened rice, commonly known as Poha in India, is a staple ingredient used in various dishes across the country. It is made by parboiling rice and then flattening it. This results in...

Urad dal, also known as black gram, is one of the most integral and revered pulses in Indian cuisine. Despite its unassuming appearance, this lentil is a culinary workhorse—rich in protein, iron,...

Idli rice is a specific type of parboiled rice used predominantly in South Indian cuisine. It is especially used in the preparation of idlis and dosas. Unlike raw rice, idli rice undergoes...

Chili oil is an essential condiment that enhances the flavor and heat of many Asian dishes, and thukpa is no exception. While thukpa's broth is aromatic and flavorful on its own, a...