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Why Tadka Is Added at the End: The Science Behind Tempering

Posted by Neerja Bhatnagar on July 29, 2026

cooking tips Cumin curry leaves dal Food Science ghee Indian cooking Kitchen Science mustard seeds Petpuja spices Tadka Tempering Top post on indiblogger

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Why Comfort Food Works: The Science Behind Why Certain Foods Make Us Feel Better

Posted by Neerja Bhatnagar on July 18, 2026

Brain Science comfort food Emotional Eating food culture Food Psychology Food Science Healthy Eating Indian Food Nostalgia Petpuja Top post on indiblogger

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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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Popular Posts

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...

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

When the Sky Weeps, Let Your Stomach Rejoice—The Ayurvedic Way! Sawan (or Shravan Maas ) isn’t just about bhajans, barish, and belpatra—this sacred monsoon month is also a cosmic signal for your stomach to slow down, detox, and tune in. According to Ayurveda , the rains dilute digestive fire ( Agni ), making heavy or greasy food a strict no-no (yes, we’re side-eyeing that samosa). But worry not, fellow foodie! PetPuja is here with a delicious list of what to eat during Sawan , balancing tradition, taste, and tummy . Why Eat Differently in Sawan? In Ayurveda, seasonal eating is key. During monsoons: Digestion becomes sluggish due to increased humidity The risk of infections (think stomach bugs) is high Vata and Pitta doshas tend to go out of balance Hence, Sawan is the perfect time for a Satvik, plant-based, clean diet, which aligns beautifully with traditional Shravan fasting rituals. Top Ayurvedic Foods to Eat in Sawan 1. Lauki (Bottle Gourd) – The Underdog ...

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 Rajasthan: A Culinary Treasure Trove Worth Reviving

A recent visit to Shree Kesariya Veg in Apnu Ahmedabad turned out to be more than just a delicious outing — it became the inspiration for this blog post. Sitting in that warm, aromatic dining space, enjoying authentic kaair sangri , rich rabri , and the beautifully patterned Khoba Roti , I was struck by how deeply rooted these dishes are in Rajasthani culture — and how rare it is to find them on everyday menus now. That meal wasn’t just satisfying; it was a reminder. A reminder that so many traditional Rajasthani recipes, once staples of royal thalis and village kitchens, are slowly vanishing from modern plates. This blog post is an effort to bring those lost recipes back into the spotlight — to honour their origins, explore their stories, and encourage more people to cook, taste, and preserve them. Why These Recipes Matter More Than Ever Rajasthan’s harsh desert climate shaped a cuisine of remarkable resilience and creativity. These recipes evolved with ingredients that were lo...

GI tagged Bikaneri Bhujiya

In today's post, we will know about a very popular snack Bikaneri Bhujia, which has become the identity of the city of Bikaner in the western state of India, Rajasthan. Bhujia has become not just a characteristic product of Bikaner, but also a generic name. In October 2008, Bikaneri Bhujia was granted Geographical Indication protection. A geographical Identification tag provides legal protection for any product. It promotes the economic prosperity of the producers of the goods produced in the respective geographical area. The GI tag is good for local businesses. GI tag has helped local bhujia producers to fight the big companies like Pepsi who had ventured into this namkeen business, thus protecting the livelihood of local workers and industry. On hearing the name of Bikaneri Bhujia, our mouth starts watering. And if you eat fewer spices then your eyes will also start watering.😂 This is an important part of the local market of Bikaner City. In Bikaner, the bhujia marts star...

Why Food Sticks to Stainless Steel Pans

Stainless steel pans are a staple in almost every Indian kitchen due to their durability and resistance to food reactions. However, they do come with their fair share of challenges, one of the most common being food sticking to the surface. Let us find out the science behind why food sticks to stainless steel pans. I will share some valuable tips to prevent it. Instagram | Facebook | YouTube | Twitter | Podcast | Why Does Food Stick to Stainless Steel Pans? The phenomenon of food sticking to stainless steel pans is primarily a result of chemical bonds formed between the food and the metal surface of the pan. These bonds can be relatively weak van der Waals forces or covalent bonds. Listen to the podcast here . Protein-rich foods are especially prone to sticking, as the proteins can form complexes with metal atoms, such as iron, in the pan. Preventing Sticking: The Role of Hot Oil One effective way to prevent food from sticking to sta...

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