Sambar is not a dal with vegetables added. It is a specific South Indian stew that balances four distinct flavour elements simultaneously — and the balance between them is what...
The day she switched to a triply stainless steel kadai was the day that cycle ended. Not because a steel kadai is simply a better non-stick. Because it is a...
A properly fermented batter produces carbon dioxide through the action of naturally occurring lactobacillus bacteria on the rice and dal. Those gas bubbles are trapped in the batter by the...
That question, what is happening inside the plastic I cannot see, is the question that has been quietly building in Indian kitchens for years. Most of us grew up with...
A good masala dabba does more than hold spices. It keeps everyday ingredients organised, reduces the number of jars you need to open while cooking, and makes it easier to know when...
Blend the coconut, roasted chana dal, green chilli, ginger and salt with a little water until smooth. Adjust the consistency and finish with a hot tempering of mustard seeds, urad...
