Discovering Singhada Flour
"I was passing by a market in Jabalpur and picked up some. I'm excited to cook with it"
Oh! The Things We’ve Seen
Anyone up for some Kantola Kulfi?
"I mean, if people are putting onions in kheer, why not?"
In Search of the Sharpest Kasundi
"I love kasundi. It is so much better than English mustard"
“I take the leaves whenever I go!”
"I love coriander in any form, but some people find culantro to be slightly sharper in taste as a garnish"
“She would have been so thrilled to see her work appreciated so many years after she wrote the cookbooks”
"I make her dhansakh masala regularly. And have made so many other recipes. A must-have cookbook"
How Do You Master the Hilsa’s Bones?
"I think they debone the Hilsa by cutting first, then using fine tweezers, they pick the bones individually"
Fresh and Foraged: Cooking With Nalli chi Bhaji
"तालाब के किनारे-किनारे ये सब्जी उग आती है।"
No Scraps Left Behind
"First attempt at making stock with scraps. Any tips from pros?"
“Our Club inspired me to make a small comic strip”
Who would win the prize for monsoon snack par excellence? Chai and Bhutta, it would seem.