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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

Ayurvedic diet digestion tips healthy Indian food Hindu traditions monsoon eating tips PetPuja blog satvik diet Sawan food seasonal eating Shravan fasting

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Lost Recipes of Karnataka – Forgotten Flavours from the Southern Soil

on July 09, 2025

desi food revival forgotten Indian dishes Indian food heritage jackfruit papad Karnataka cuisine Lost Recipes PetPuja blog Tambittu traditional food Uppu Huli Dosa

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Lost Recipes of Goa: Forgotten Flavours from a Vibrant Cuisine

on June 25, 2025

food history of Goa forgotten Goan food Goan cuisine Goan seafood Goan vegetarian recipes Indian regional recipes lost Goan recipes Pet Puja blog petpuja dot com Petpuja. com traditional Goan dishes

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Lost Recipes of Maharashtra: Culinary Gems That Deserve a Revival

on June 19, 2025

food nostalgia Forgotten Dishes Gavhlyachi Kheer Indian food heritage Kharvas Lost Recipes Maharashtrian cuisine old recipes Petpuja Top post on indiblogger traditional food Ukadpendi

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Mom’s Glossary: Forgotten Words from the Indian Kitchen

on June 17, 2025

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Savouring the Forgotten Flavours of Gujarat

on June 16, 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...

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 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...

Restaurant Review - Vandanam (South Bopal, Ahmedabad)

It was in my last kitty when I had a chance to visit this newly opened eating joint. The last-minute change of venue took our kitty group in front of this newly opened restaurant. In the last few years, South Bopal has seen many outlets serving South Indian cuisines. Vandanam is the latest addition to this ever-increasing eateries. My first impression was a feeling of positivity. Seating was okay, not crumpled. The decor is simplistic and minimalistic. It is a buffet restaurant with 20+ dishes on the offering. You will find popular dishes like dosa, idli, vada, sambhar, and rasam along with Malabar paranthas and accompaniments like coconut chutney etc. The welcome drink was refreshing. The dessert is Kesari, a permanent fixture in all South Indian cuisine restaurants. And all this for a price of 299 per head. Isn't it worth trying? As the number of dishes is small, I could taste almost all. And I loved this approach of fewer dishes and less confusion . This resulted in eff...

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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