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

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.

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.

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!

This dish is my way of making a rustic charred cauliflower that is tender yet holds its shape.

This amalgamation of carrots and peas is more than a mere dish. It's an exemplar of how families eat seasonal produce and enjoy it with love

Many years later I married into a pahadi family and realized that the tempering in the quintessential aloo gutke is done with jakhya.

What sets the Indori poha apart from any other poha is the addition of sev or bhujiya and the typical poha masala.

Ram Rochak Tarkari — potatoes and eggplants cooked in earthy and fragrant spices to form a thin gravy, topped with mung bean dumplings.

A chokha or poda is a much simpler affair, rather bland if not for the pungent mustard oil, and common in Odisha, West bengal, Bihar and UP.

This recipe is my calling towards homemade sauces for a pasta with the flavour of green herbs and nuts.

Drawing upon the caramelization of onions and the fragrance of whole spices, this tempered rice is a game changer in your mundane daily meal