semolina roasted in ghee to an earthy brown, topped with thrice the amount of water and almost the same amount of sugar -I cannot think of a

An easy guide to make sambar powder and a generic sambar at home!

A luscious dal made with urad and chana dals, it's one of my favourite dals from the Punjabi cuisine!

Two traditional, simple and delicious preparations of banana blossoms that leaves you asking for more!

A homelike Punjabi style preparation of red kidney beans along with a few morsels of history and memories!

A classic Punjabi style, a Telugu inspired style and few other interesting filling styles to make stuffed bitter gourds!

Four easy ways to prepare delicious dishes with bottle gourd.

A rice cake from Odisha that lies at the heart of its ancient history and continues to be made and served in homes and temples.

Three ways of making easy stir fries with bitter gourd.

This fiddlehead pickle fermented in coats of mustard is a facet of Jammu's Dogra community's food proficiency sealed in many bottles.

With few spices at disposal and a solid Dutch oven or pressure cooker, it takes about 30 minutes to make this pulao.

Odisha's quintessential preparation of lentils with vegetables is ancient, and food of the gods and people alike.

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

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

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.

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