Myths about indian food

Recently, I asked on social media, “what comes in your mind when you think of Indian food?” The response I got was diverse; fatty, too many calories, time consuming to cook, spicy, blood orange/red colour, a layer of ghee, curry powder etc. Indian food, though hugely...

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My Magic Ingredient

Turmeric For most of my dishes I use Turmeric or Haldi in Hindi. It comes from the root of curcuma longa, a leafy plant related to ginger. It is usually boiled, sun- dried and then ground into a powder. Haldi has a bright yellow colour and a pungent, warm, earthy...

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