Uff uff mirchi, hai hai mirchi! Tongue searing, tastebud jostling, flaming red chillies. Yes, they’re definitely the MVPs of the spice family. However, Indian cuisine isn’t a one-spice-show. A winning curry needs to showcase the right balance of multiple spices. But, unlike our Mummas, we aren’t mistresses of spices yet. So, a dash of …
Sugar, spice and everything nice! What is each CURRYiT paste made of? Read More »
The onion love story of India and the different varieties used in Indian cooking. After all, what’s a chaat without onions? Or Delhi’s favourite cheat snack – Chhole Bature without those juicy onion rings? Indian cooking’s love affair with onion isn’t new. It is the one ingredient that no desi cook would want to be …
Ratan Jot is a natural red dye that has been traditionally used as a food colouring in authentic recipes of Kashmiri Rogan Josh and Tandoori chicken. Yes, the signature red colour of these iconic dishes came from this lesser-known herb – Ratan Jot. But sadly, these days, artificial food colours have replaced ratan jot in …