Bridging cultures: one mustard at a time
It’s been so long since I last posted any recipe inspired from Assamese cuisine. Whenever I think of Assamese food,
Category: Indian
Not everything needs to be picture perfect…
One question piques me quite often. Should cooking a dish be always based on available light for tabletop photographs? I
A sour, sweet and salty Summer
It was a hot summer afternoon. Things were a little slow in the university laboratory since there was a sudden
Vada Pau with beetroot chutney
Vada Pau is a popular Maharashtrian snack. They are actually potato fritters coated in chickpea flour and stuck inside a bun with chutney. They are usually topped with a fried green chilli. Instead of the regular red chutney I brought in the magic of beetroot.
Memory Reloaded
How do you break free from the mundane? Take a vacation with family, venture out alone or catch up with
Mango Falooda
Walking along the narrow streets mesmerized by the bangles market in the Charminar area of Hyderabad, I and my friend
Accidental Greatness
This chutney is an accidental discovery. I had a couple of ingredients which I wanted to finish. Since the quantity
Black is a Miracle
Oryza Sativa or Rice is a miracle crop. A lot of hard work and labor goes into raising a single
Eggs on a rescue mission
A few days ago when I was running out of ideas for dinner, all I could think of was something
Black is the new Orange
Assamese cuisine is known for its simplicity. We depend on what is available during the season and to be honest
Magic Ingredient 