I can't imagine a simpler way of cooking kohlrabi and greens and one that generates such indelible flavours with so few ingredients.

How this moringa leaves rasam recipe landed in my mother's kitchen is somewhat up in the air. With a lot of residue it's a sure treat!

There's something extremely satisfying about parathas, and when they've methi leaves in them they're even more delicious.

Cape gooseberries are summer days bundled in wings and wrapped in a hue of yellow, and this easy chutney keeps them well for long.

At its core, a chorchori is a minimally spiced Bengali mix veg dish which is extremely flexible in terms of ingredients.

To mixed greens, Auntie would add boiled chickpeas and let the mixture slowly cook to a thick consistency. The tadka was typically Punjabi.

Sooji upma, Indian semolina made into a breakfast delicacy is one such dish that entails an understanding of how flavours balance each other

The chicken gravy is loosely spiced with subtly caramelized onions and has a streak of acidity from tomatoes or yogurt, or sometimes both.

This recipe is the simplest kind of recipe to cook taro in typical north-Indian flavours, and has a typical Punjabi influence

An easy delicious rendition of all-time favourite potatoes with the freshness of onion stalk flowers or scallions or chives.

This khichdi is a mix of rice and whole mung beans, and loaded with fresh vegetables. It's the most ubiquitous food in Indian cuisine.

Relying on only three spices, the highlight being nigella seeds, this eggplant preparation is my answer to the easiest stir fries ever.

Okra happens to be one of my favourite vegetables, and I admire how well it can be variated to create dishes that taste so good.

I understand kale can be hard to love, and I also believe that healthy eating does not have to taste bland or bad.

For me, winter is synonymous with gajar ka halwa, an Indian confection made of grated carrots cooked in slowly simmering milk.

This clear soup made with white winter radish is quite an unheard story in the culinary scene of Odisha unlike the other more famous ones.

Although wheat rotis are thought to be the commonest flatbreads in India, there are several other grains and millets used for rotis too.

There's no load of cream or butter in this dish. Some healthy yogurt (plant based if vegan), a few slices of cashews and lots of veggies!

Fresh peas ground to a coarse paste and sautéed in cumin, ginger and tomatoes, soft boiled potatoes with lentil dumplings dunked in a stew!

I learnt to make this rice first from my sister, a pulao that's full of flavours, looks so green and smells umami!