My family always made fun of Baingan or eggplant with the word “bin gun” which loosely translates to without any abilities as the vegetable is part of the nightshade family and high in alkaloids which can wreak havoc on sensitive stomachs. My family was very much in the above category but my mom would make…… Continue reading Baghare Baingan: A Portrait of Spiced and Simmered Eggplant
A commonly known dish with Punjabi roots, sarson saag (mustard greens) paired with makki di roti (corn flatbread) and makhan (whipped butter) has become an icon for comfort food especially as a celebration of the end of the winter solstice and the incoming harvest (Lohri). This dish found its way into our home in the…… Continue reading Soul searching in Sarson fields: Saag n Maki di Roti
skip to recipe My formal training is in software engineering and a lot of times when it comes to food and identity, I end up translating the experiences I’m living with the concepts I’m learning. Pointers are one of the cruxes of programming languages such as C and C++ and are also conceptualized in other…… Continue reading Questions raised with Keema: India, what’s your beef?
skip to recipe I was on a mission to have biriyani but unfortunately a lot of times, life works out the way we didn’t plan it. But I did end up with butter chicken. So the funny thing is that butter chicken was never made in my house but all of my friends expected me…… Continue reading Murgh Makhani : Butter Chicken
There are so many sweet dishes that come up during the holidays but gulab jamuns are the first ones I ever participated in making with my mom. With minimal ingredients, these little dough dumplings make you underestimate not only how delicious they are but also how important technique is. At this point, if something has…… Continue reading Gulab Jamuns with my Jaan
skip to recipe I think if I were to try to describe Kadhi, I couldn’t leave out its signature yellowness. Throughout the regions within south asian countries, the elements are interchangeable. Khadi wouldn’t be khadi without its tanginess or its consistency, but ingredients that give it those characteristics depend on the region you are eating…… Continue reading More than one “curry”: Khadi and Masaledar Aloo
skip to recipe I think when people imagine the cuisine from India, they imagine a monolith of chicken tikka masala and naan. Those things are definitely delicious, but India is surrounded by influences of the countries it is bordered by as well as its internal diversity. A land of over 213 dialects, the food has…… Continue reading A taste of Indo-Chinese: Gobhi Manchurian