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

Posted by Neerja Bhatnagar on July 29, 2026

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Cooking with Spices: Unlocking the Chemistry of Flavour and Health Benefits

Posted by Neerja Bhatnagar on August 15, 2024

#Cumin Asafoetida BayLeaf BlackPepper Cardamom CookingTips CookingWithSpices Coriander CornFlour FlavourScience HealthBenefits IndianSpices MakkiAtta spices TejPatta Top post on indiblogger turmeric

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The Turmeric

Posted by Neerja Bhatnagar on February 20, 2018

My Kitchen Stories spices turmeric

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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...

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...

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...

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 ...

Indian Sweets: The Role of Sweets in Indian Culture and Festivals

Are you one of those, who love our own mithai over chocolate and cakes? If yes, you are my kind. Any day, I am all for laddos, jalebi, imerati, gulabjamun. choorma, rasgulla 😋 I am still maintaining the tradition of gifting our locally produced or home made mithais on all Indian festivals like diwali, holi, rakhshabandhan etc. And a daily after dinner - "kuch meetha ho jaaye" with a jalebi, rasgulla or gulabjamun. Halwa or sheera as it is named in Gujarat, where I am staying at present is also sweet which is made at home when all other sweets are over and I want a break from outsourced sweets. Indian sweets, or "Mithai" as they are commonly called in India, are an integral part of Indian culture and festivals. In India, sweets are not just a dessert or a treat; they are an expression of joy, love, and hospitality. Sweets are shared on special occasions such as weddings, festivals, and religious ceremonies as a way of celebrating with family, friends, and neighbou...