Tempering Spices: Which Pan Works Best for Tadka
Tadka—also known as tempering or chaunk—is the soul of Indian cooking. That aromatic burst of cumin, mustard seeds, curry leaves, garlic, and dried red chillies sizzling in hot fat transforms a simple dal, sabzi, or raita into something unforgettable.... Read more
Making Perfect Phulkas: Tawa Selection and Heat Management
Soft, well-puffed phulkas are a daily staple in Indian homes, yet getting them just right can feel surprisingly tricky. When rotis turn stiff, cook unevenly, or refuse to puff, the problem is often not the dough—but the tawa and... Read more
Cooking Rajma and Chole: Cookware That Prevents Sticking
Rajma and chole are beloved staples of Indian cuisine- rich, flavourful, and satisfying. Yet, one common challenge home cooks face is sticking and burning at the bottom of the pot during long simmering. Whether it’s reducing gravy or tenderising... Read more
