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, between bone and sinew. The boning knife and the filleting knife belong to this...
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 thin, flat flakes that are light and easy to cook with. This ingredient holds...
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, and dietary fiber. From breakfast to dinner, from savory to sweet, urad dal weaves...
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 partial boiling in its husk, a process known as parboiling. This process enhances its...
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 spoonful of homemade chili oil can elevate the dish by adding depth, spice, and...
