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Dream Menus from Indian Mythology

on July 28, 2025

ancient Indian cuisine cultural food blog divine menus epic food stories food of gods Indian mythology food mythological recipes traditional Indian food

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7 Iconic Indian Film Characters and the Dishes They’d Cook: A Filmy Food Fantasy

on July 26, 2025

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How to Meal Prep Indian Food for the Whole Week (Without Losing Your Mind)

on July 21, 2025

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Vrat Ke Khane: Sacred Bites with Ayurvedic Wisdom

on July 17, 2025

Ayurvedic fasting Indian fasting recipes Indian spiritual diet navratri recipes sattvic food vrat food vrat ke khane

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Sawan Foods to Eat As Per Ayurveda: What Your Gut, God & Grandma Agree On!

on July 13, 2025

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Lost Recipes of Karnataka – Forgotten Flavours from the Southern Soil

on July 09, 2025

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Lost Recipes of Goa: Forgotten Flavours from a Vibrant Cuisine

on June 25, 2025

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Gujarati Thali @ Iscon Thaal - Review Post

When I relocated to Ahmedabad from the Delhi-NCR region over two decades ago, I found respite in the city's milder summers. Unlike the relentless heat of North India, where April through June offers no reprieve from the scorching temperatures even at dawn or dusk, Ahmedabad's mornings and evenings were once an oasis of coolness. However, over the years, the tendrils of climate change have also insidiously tightened their grip on this city. The early morning hours are still cool, duration is reduced, blending into an oppressive daytime heat even from 9 AM, and the evenings, which used to bring a soothing breeze, are often stifling. The increasing intensity and duration of heatwaves, driven by global climate change, have not only made summers harsher but also strained the city's resources and tested the resilience of its inhabitants. The transformation is a stark reminder of the broader environmental crisis, reflecting how even the most familiar of climates can become hostile...

Lost Recipes of Maharashtra: Culinary Gems That Deserve a Revival

When we talk of Maharashtrian cuisine, names like Puran Poli, Misal Pav, and Vada Pav instantly come to mind. But beyond these well-loved dishes lies a treasure trove of forgotten flavours — recipes passed down orally through generations, once simmered in traditional kitchens but now missing from modern menus. Today, let’s revisit some of these lost and lesser-known Maharashtrian recipes that deserve a place at our dining tables again. 1. Ukadpendi – The Humble Cousin of Upma A nourishing porridge-like dish made from roasted wheat flour (gavhacha peeth), Ukadpendi was once the go-to comfort food in rural Maharashtra. Cooked with tempered spices, onions, green chillies, and sometimes buttermilk, it was a farmer’s energy booster before a long day in the fields. Its simplicity and nutritional value make it a perfect candidate for a modern revival. 2. Shevgyachya Shenganchi Amti – Drumstick Delight While drumsticks are used in sambar and bhaji, the flavorful amti (dal) made with she...

Lost Recipes of Goa: Forgotten Flavours from a Vibrant Cuisine

Goan cuisine is often associated with the tang of prawn curry, the spice of xacuti, and the richness of bebinca. But beyond the touristy plates and Instagram reels lies a deeply rooted culinary tradition slowly fading away. Many traditional Goan recipes are being forgotten, overshadowed by more popular Indian or continental dishes. This post is a tribute to those lost recipes of Goa , and a gentle reminder of the culinary jewels that deserve a comeback. A Quick Look at Goan Cuisine Before we dive into the forgotten dishes, it’s important to understand the unique history of Goan food . Goa’s cuisine is a melting pot of: Hindu Saraswat culinary traditions – mild, coconut-rich, seasonal and vegetarian-friendly. Portuguese influence – bold, tangy, and meat-forward dishes with vinegar, pork, and European cooking techniques. Coastal abundance – fish, kokum, rice, and tropical ingredients like raw mango and jackfruit play starring roles. This blend created a distinctly Goa...

FOOD ITEMS FROM "Q"

"Q" is an alphabet, not many food items start with. I would like to recorrect this - not many Indian food items start from "Q". Anyway, now, as they say, the world is shrinking (literally and metaphorically too), so let us take food items from Q, irrespective of their origins. Before listing the other food items, I will share what comes to my mind with Q - this one is everybody's favourite - Quaker's oats. Quaker is a popular brand that produces many healthy(?) breakfast options. The other is Quesadilla is a Mexican Pic Wikipedia dish made with a tortilla filled with cheese and other fillings. There is a post in my blog about it. Please do check here . It has an Indian cousin invented by Indian mothers made with the available leftover roti and sabzi. :) Even Quinoa (pronounced as k iː n . w ɑ) is something we have recently introduced to. When I read about it and searched online, I found it very expensive. But to my Pic : Wikipedia surprise, I went to...

Mom’s Glossary: Forgotten Words from the Indian Kitchen

“Thoda bhuno aur… abhi masale ka rang nahi nikla!” If that line sounds familiar, congratulations—you’ve been trained in the ancient art of cooking-by-ear from a true master: your mom. In our home, there were no measuring cups. Just intuition, sniff tests, and an encyclopaedia of food words that only Mom seemed to understand. These weren’t just instructions; they were inherited rituals. So here’s my humble attempt to decode and honour some of those beautifully desi words that made Mom’s kitchen magical. If you grew up with these words echoing in your home, prepare for a trip down memory lane. Baghaar / Tadka (Temper) “Abhi tadka nahi lagaya toh sab bekaar hai.” Tadka wasn’t just about heating ghee and tossing in jeera—it was theatre. The sizzle, the aroma, and that moment when the kitchen smelled just right . Mom believed a tadka-less dal was a sin. I agree. Dhungar (Smoke Infusion) On special days, Mom would take a burning coal, pour a drop of ghee, and trap the smoky...

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