This dish is my way of making a rustic charred cauliflower that is tender yet holds its shape.

This amalgamation of carrots and peas is more than a mere dish. It's an exemplar of how families eat seasonal produce and enjoy it with love

Many years later I married into a pahadi family and realized that the tempering in the quintessential aloo gutke is done with jakhya.

With this section on my blog, I want to take you on a sojourn of ordinary meals that are cooked in the privacy of Indian homes.

What sets the Indori poha apart from any other poha is the addition of sev or bhujiya and the typical poha masala.

Drawing upon the caramelization of onions and the fragrance of whole spices, this tempered rice is a game changer in your mundane daily meal

This recipe is a vegan variation of the popular Indian dish, saag paneer.

I can safely say that at least a hundred permutations and combinations of ingredients are possible to make a new kind of poha preparation.

I usually resort to rava idli when I do not have the time to make the typical rice and urad dal batter, which takes a longer to ferment.

This fish curry is a perfect blend of east Indian fish gravy styles. Cooked with mustard and yogurt, it's an explosion of flavours!

It's a no-fuss low-effort meal needing minimum effort to prepare. I love having it with plain yogurt and some pan roasted papad.

Palak paneer is a combination of protein packed cottage cheese with nutrient rich spinach. It makes a lip smacking wholesome meal with carbs

Chole from west Punjab or the present-day Pakistan, which found its home in Delhi after India's partition in 1947, makes a hearty meal.