Kala Namak and Gossip
You don’t just *add* kala namak—you *deploy* it. It’s not for every dish. It’s for *the* dish. The one that…
-
-
Green Chili Regret
It always starts with confidence. Maybe even overconfidence. You’re cooking something simple—an aloo sabzi, a bowl of dal, maybe even…
-
Mustard Seeds Know When to Pop
There’s a very specific moment in Indian cooking—right after the oil heats, right before everything else begins—when you drop in…
-
Tamarind’s Quiet Drama
It doesn’t scream. It doesn’t burn. It doesn’t numb your tongue or turn your hands yellow. But give tamarind just…
-
Ghee: Smell of Sunday
In our home, you didn’t need a clock to know it was Sunday. The smell did the work. Warm, nutty,…
-
Jeera in Everything
There’s a little moment in the Indian kitchen, right at the beginning of cooking, when the oil warms, the pan…
-
Global But Still Ghee
I’ve eaten truffle fries in Paris, sipped flat whites in Melbourne, and even tried kombucha flights in a Brooklyn warehouse…
-
Sunday Chole Bhature, Even in Snow
Outside, it’s all white—cars buried under powder, trees frozen mid-bend, boots by the door soaked through. Inside, though, it’s something…
-
Explaining Chutney at a Potluck
“Oh wow, is this… salsa?” No. No, it is not. But you smile anyway, because this is a potluck, not…
-
Microwaved Paratha, Still Emotional
It doesn’t puff up. It doesn’t have crispy layers. It’s not hot off the tawa, glistening with ghee, cut into…