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Puran poli

Indian classic: The unleavened joy of Puran Poli

Legacy chefs wax eloquent about Puran Poli, one of the oldest sweet flatbreads that today stands testimony to ancient India’s changing preference for wheat and sweet. “Some sweets are remembered for their…

Indian lassi in traditional clay tumblers

Summer with TD: Lassi, the ultimate sweet indulgence

Lassi, an ancient wellness drink, has only grown in popularity over the centuries. What are the reasons for its universal appeal? There are two things that make Indian summers enjoyable: One, mango…

Jackruit curry

Jackfruit: The jack of all feasts

From feeding a thousand souls to becoming the poster boy of going earth friendly in food, the humble jackfruit is proving to be a gamechanger. When homemaker Ancy Mathew began working on…

Pahadi mutton

Pahadi Gosht: The tale of mountain mutton

From an ancient communal meal to a popular Sunday treat now, Pahadi Gosht remains one of iconic meat dishes of the culinary repertoire of Uttarakhand. Anyone who travels to the hills and…

Trami wazwan at chor bizarre

Indian Classic: Wazwan, a history in morsels

Legacy chefs on why Wazwan, a 14th-century formal feast, continues to fascinate people — and what does the royal spread mean to the denizens of the valley. Video credit: Pinaak Kumar It…

Meethe chawal

Indian Classic: Meethe chawal

While meethe chawal or sweet rice is a popular dish for springtime festivals, especially Baisakhi, it has many lesser-known benefits. There is something curiously engaging about meethe chawal, says Chef Balpreet Singh…

Vishu feast

Indian Classic: The Vishu feast

Central to Vishu, the Kerala festival which marks the first day of Medam, the ninth month of the solar calendar, is a feast which celebrates the bounty of life. From the song…

Ber

The bounty of the season

From sweet yellow pumpkins to jungli ber, peach, plum and mulberries, the spring season brings in some of the finest foods known for their sweet, tangy tartness, say chefs. A few months…

Atta chicken

Indian Classic: Atta Chicken

The complex technique, the theatrics and the deliciousness of Atta Chicken, a North Indian speciality, often belies its humble origin as a farmer’s meal — and one that was created more for…

Bhaang thandai and golas

Bhaang — The Great Indian Liberator

Call it Mahaprasad, Vijaya or Siddhi, there is little denying the virtues of bhaang or Himalayan hemp — as one of the ancient antidotes, a joy giver, as well as a modern-day…

Gujiya and holi

Gujiya’s sweet pact with Holi, the festival of colours

Now synonymous with Holi, the festival of colours, this is the story of how gujiya — the crescent-shaped sweet — warmed into the heart of the celebration, not only in the North…

Butter chicken and tandoori roti

Divided by boundaries, united by food

A story of food and migration seen through post-Partition restaurants in India and the rise of dishes like butter chicken, dal makhani, Pindi chhole and tandoori fare. The Partition was one of…

Boondi ladoo

Republic Day’s sweet connection

It’s sweet, popular and has inspired many a variant, each cloyingly addictive. But how did the unassuming boondi ka ladoo come to be associated with Republic Day?  A few years ago, when…

Pongal

The essence of Pongal

From a ritual gruel to the culinary highlight of the Sangam-era winter harvest festival once called ‘Indra Vizha’, there are many facets to the harvest special of Pongal. “No dry fruits, no…

Mustard sauce

The magnificent saga of mustard sauce

A peek into the glorious, golden goodness that helped the mustard-based yellow table sauce and its ilk to become enduring global sensations.  Fact: China, Egypt, and the Indus Valley Civilisation were the…

Gajar ka halwa or carrot halwa

Gajar ka halwa

Healthy, hearty, and soothingly hued, when it comes to brightening a winter morning, nothing quite does it like a bowl of warm carrot halwa, lovingly called gajrela or gajar ka halwa. There…

Kitchen scraps can be put to good use

Cooking up a storm with kitchen scraps

From vegetable peels to meat scraps, everything that we throw away most times in the kitchen is seeing a comeback in a big way. Credit goes to the pandemic for teaching us…

Sarson ka saag

India’s love affair with winter greens

Ever wondered why mixed greens — and by that we mean all leafy greens and root vegetables — are such a staple for winters in India? Here’s the skinny.  For Purvi Vyas,…