Whether made as a longstanding pickle using oil or as an instant version without oil, it comes together with minimal spices and salt.

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

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

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!

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