The Masala Box That Crossed Continents
Ask any Indian immigrant about the first thing they packed when they moved abroad, and chances are, the answer won’t…
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Microwaved Roti and Frozen Parathas: The Taste of Growing Up Desi in the West
Growing up in Mumbai, I didn’t have to think twice about food. It was always there — fresh, hot, and…
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“Curry Powder Doesn’t Exist in India” – Explaining the Myth to My Roommate
When I first moved to Austin from Mumbai, I thought I had a pretty good handle on American food culture.…
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Clove: The Overachiever in the Spice Box
If you were to take a peek into any Indian kitchen, there’s one spice that might be easy to overlook,…
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Sooji vs. Rava: Same Same but Regionally Different
When you think of comfort food, one dish that’s bound to come to mind in any corner of India is…
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The Oil That Built the Dish
When you think of Indian food, the mind immediately jumps to spices—the fragrant, colorful, and often fiery seasonings that form…
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Peanuts in the Poha: Texture, Surprise, and the Joy of Crunch
In the sprawling, chaotic, and delightful world of Indian food, there’s something quietly profound about the combination of textures. We’re…
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Curry Leaves Are Not Optional – They’re Ancestral
There’s something magical about the scent that fills the air when you add a sprig of curry leaves to hot…
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Amchur: The Sour Note That Bypasses Your Tongue and Hits Your Childhood
If I ask you to think of sourness in Indian cooking, chances are, your mind will skip straight to tamarind…
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Jaggery Knows What Sugar Doesn’t
There’s sugar, and then there’s jaggery. And once you’ve grown up with the latter—sticky, golden-brown, wrapped in crinkly newspaper from…