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Showing posts with the label Indian Food Culture

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Why Home-Cooked Food Still Wins Every Time: Health, Taste & Tradition

Posted by Neerja Bhatnagar on June 19, 2026

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

Posted by Neerja Bhatnagar on May 12, 2026

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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...

Foods Indians Ate in Summer Before Refrigerators

There was a time when Indian kitchens had no humming refrigerators, no frozen packets, no chemical preservatives hiding behind glossy labels. Yet somehow, our grandparents survived fierce Indian summers with remarkable wisdom, stamina, and simplicity. The old Indian kitchen was built on understanding the season, not fighting it. Clay pots cool water naturally. Fermented foods soothed the stomach. Raw mangoes prevented heatstroke. Buttermilk flowed through homes like a summer blessing. Long before modern nutritionists began discussing hydration, gut health, and probiotics, Indian households were already practising them quietly — one steel glass, one earthen pot, one hand-ground spice mix at a time. I still remember the taste of matka water from my childhood. Every year, as winter slowly stepped aside and summer entered the courtyard, a new matka would arrive at home. Even today, I continue the same tradition. The fridge may hold cold bottles for guests, but for myself, it is usually roo...

The Lost Tradition of Homemade Snacks in Indian Homes

Why Indian Kitchens Always Had a Dabba of Homemade Snacks There was a time when almost every Indian kitchen had a particular sound — the metallic clink of a round steel dabba being opened. Before fancy airtight jars arrived in matching pastel colours, before “snack subscriptions” and imported chips took over supermarket aisles, there was always a homemade snack waiting quietly in the kitchen. Mathri wrapped in old newspaper. Namakpare is hidden from greedy little hands. Shakkarpare is made before festivals, but disappears long before the guests arrive. Roasted chana, murmura mixtures,gunjhiya, coconut laddoos, besan sev, poha chivda — every home had its own signature dabba. And somehow, those snacks tasted of more than just spices and ghee. They tasted of home itself. Snacks Were Never Just Snacks In Indian homes, food has always carried emotion. A mother filling a child’s tiffin before school. A grandmother quietly pushes an extra laddoo into your hand. A father returning fr...

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...

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 ...