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The Art of Mindful Cooking: How Slowing Down in the Kitchen Heals the Soul

Posted by Neerja Bhatnagar on June 23, 2026

meditation in the kitchen mindful cooking benefits mindful eating recipes petpuja dot com slow cooking at home stress relief cooking Top post on indiblogger

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25 Easy Indian Recipes with Just 5 Ingredients | Quick & Simple Meals

Posted by Neerja Bhatnagar on June 08, 2026

5 Ingredient Recipes Breakfast Recipes Budget Cooking Easy Indian Recipes Indian Food Quick Meals Simple Cooking Top post on indiblogger Vegetarian Recipes

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Foods Indians Ate in Summer Before Refrigerators

Posted by Neerja Bhatnagar on May 18, 2026

Aam panna chaas benefits fermented Indian foods healthy Indian drinks Indian kitchen traditions matka water Sattu drink summer cooling foods Top post on indiblogger traditional Indian summer foods

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What North Indian Homes Actually Cook on Busy Weekdays

Posted by Neerja Bhatnagar on February 21, 2026

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My Personal Fasting Philosophy: Simple Indian Vrat Food & Weekly Fasting Routine

Posted by Neerja Bhatnagar on February 11, 2026

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Bachelor Kitchen | Meal Planning | Family Recipes

Posted by Neerja Bhatnagar on September 04, 2025

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Top Ten Indian Food Documentaries on OTT

Indian cuisine, with its rich tapestry of flavours and diverse regional offerings, has always been my culinary haven. While I relish exploring the intricate expertise of global cuisines and indulging in the tastes of various cultures, it is Indian food that I return to for true satisfaction. The vibrant spices, soulful preparations, and cultural heritage of each dish evoke a sense of warmth and comfort that no other cuisine can quite replicate. It’s not just about food—it's a deep connection to my roots, and sharing this love for Indian cuisine is my way of celebrating it. This passion drives me to showcase the best of Indian food documentaries, offering a window into the traditions, stories, and techniques that make Indian cuisine so uniquely fulfilling. 1. Raja, Rasoi Aur Anya Kahaniyan (Netflix) Why Watch- This documentary series explores the royal kitchens of India, diving into the history, traditions, and stories behind the most famous royal cuisines. From Mughal feasts to Raj...

Savouring the Forgotten Flavours of Gujarat

When you think of Gujarati food, your mind jumps to dhokla, thepla, undhiyu, or khakhra. But beyond these popular plates lies a treasure trove of forgotten gems – recipes that once warmed hearts in the kuchh-pakka kitchens of Kutch, the tribal homes of Dang, and the haveli kitchens of Saurashtra. These dishes were slow-cooked with patience and love, often using local grains, foraged greens, or seasonal bounty. Each told a story of sustenance, celebration, and identity. Today, we dust off the memory shelf and serve you some of Gujarat’s long-lost culinary delights. 1. Bhungda na Raita (Smoked Black Gram Yoghurt Curry) A tribal delicacy once common in the Dang and Gir regions, this raita was not your regular dahi-tadka story. It was made with black gram (bhungda), smoked over cow dung cakes for a deep, earthy flavour, and then mixed into spiced buttermilk. Garnished with raw mango or roasted garlic, it was both a coolant and protein-rich – a summer staple that deserves a comeba...

Tripura Queen Pineapple: The GI-Tagged Royal Fruit Winning Global Recognition

AI image A Sweet Memory from Childhood Before I tell you about Tripura's famous Queen Pineapple, let me share a small childhood memory. Growing up in Hisar, Haryana, we did not see pineapple very often. In those days, transportation networks were limited, and most towns depended largely on locally grown fruits and vegetables. Seasonal produce arrived in abundance, but exotic fruits were occasional treats. Every summer vacation, we would travel to Delhi to spend time at my nani's house. I still remember how excited I would be when my mausi, Kusum Aunty, sometimes brought home a pineapple. It felt special, almost luxurious. The fruit was carefully sliced and shared among everyone. What I loved most was its unique taste—sweet, yet pleasantly tangy. In fact, I remember it being more tangy than sweet! As the years passed, India’s transportation and supply chains improved dramatically. Pineapples gradually became available in Hisar as well, though nowhere near as abundantly as they a...

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...

Lost Recipes of Jharkhand: Forgotten Flavours of Tribal India

Rediscovering Jharkhand’s Hidden Culinary Gems Jharkhand's traditional food reflects its tribal roots, deep connection to nature, and resourceful cooking. Unfortunately, many of these dishes—once part of everyday meals—are now vanishing from memory. Jharkhand is a land of forests, festivals, and flavours that few outside the region know about. The traditional food of Jharkhand reflects its tribal heritage, close connection with nature, and wise use of seasonal ingredients. But sadly, many of these dishes—once cooked in every household—are disappearing with time. This blog celebrates the lost recipes of Jharkhand that are rooted in tradition, rich in nutrition, and waiting to be revived. 1. Thekua – A Sweet Snack with a Festival Story Thekua is a deep-fried sweet snack made from wheat flour, jaggery, and ghee. Commonly prepared during Chhath Puja , it is both delicious and travel-friendly. With a shelf life of several days, Thekua is one of the most loved traditional sweets...

From Farm to Plate: The Invisible Labour Behind Every Meal We Eat

AI image Every plate of food carries a story — of effort, struggle, hope, and countless unseen hands. Have You Ever Wondered How Food Reaches Your Plate? Yesterday morning, while eating my usual bowl of oats with nuts and seeds, a simple thought crossed my mind: How did this food actually reach my table? We often talk about recipes, flavours, restaurants, and healthy eating. But very rarely do we pause to think about the long journey our food takes before becoming a meal on our plate. Behind every roti, every cup of tea, every bowl of dal, there exists an invisible network of farmers, labourers, transporters, vendors, and homemakers whose efforts quietly keep India fed. And honestly, once you begin noticing this journey, food starts feeling very different. It All Begins in the Fields A few years ago, during a visit to a village, I met an elderly farmer standing quietly in his wheat field early in the morning. His hands were rough from years of labour, but ...

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