A dish that traditionally hails from Mexico, the boiled red kidney beans immersed in a thick tomato curry is a preparation that every North Indian is in love with. Rajma masala is a popular...
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Recipes
Bhuna- an Indian curry recipe is a mixture of robust flavors of spices toasted beforehand. Bhuna is a thick, well-spiced, medium hot dish capable of tickling every inch of your taste buds. It is...
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Tarka, commonly known as Tadka, is an age-old cooking technique that involves adding spices to very hot oil. This process helps bring out the rich aromas and flavours of the spices. Scientific studies have...
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The cooking technique and its Derivation History in Brief Dopiaza literally means two onions. Contrary to its name, it’s not really just two onions! It is adding onions in two phases- finely diced onion...
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Ghee is a popular food item that has been a staple in Indian households for centuries. Ghee plays an important rolein both religious ceremonies and dietary practices of Indians. Ghee is made from...
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The famous “chutney” has been an inseparable part of Indian cuisine for ages. Every region of India has its unique chutney recipe that makes the perfect accompaniment for any main dish. From chunky varieties...
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Indian breads are an integral element of India cuisine; a ubiquitous delicacy that is served alongside curries or gravy-based dishes. In fact, an Indian thali is incomplete without any kind of bread. From North...
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Back in the 16th century when the Mughals were establishing their roots in the Indian-Subcontinent, the korma made its way to India for good. From being served to Shah Jahan and his guests at...
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If you want to experience the real power of vegan cooking, visit India! A country where top industrialists host purely vegetarian dishes at the most exotic dinner parties, vegetarians are no longer the poor...
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Originated in Persia, Tandoor became popular all across Central, Western, and South Asia. Tandoor is usually a cylindrical clay or a metal pot/oven with a height of about one metre. The heat is generated...
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