A Bit about Spot Idli The fact that ground and fermented rice and optionally lentil flour is steamed to make soft airy idlis is well known. But there are places

Batatyache Kaap My Mom would make Batatyache Kaap when i was a kid. This was around the time when i had too little interest in food and had neither any

Nolen Gurer Roshogulla A few winters back we were introduced to a much sought after delicacy. Roshogulla themselves are delicious and they are much commonly found these days as the

The fresh pickle Watch as many street food videos you can of chana bhaturas getting served all over delhi. One of the quintessential sides is a fresh pickle of carrots

Owyachi Pane Owyachi Pane translates to Carom/Ajwain leaves. Owa/Carom/Ajwain/Ajowan is a seed like spice with bitter oregano and thyme like notes used in indian cuisine. It develops a more desirable

On Sprouting One important aspect of Maharashtrian and or Indian cuisine is cooking with sprouted beans and lentils of various kind. We generally cook with sprouts atleast once or twice

Home Garden Green Beans Home gardens are real treasures. The produce is very easily accessible and also can be plucked very tender and young as its growing. This is what

Conversations with Uday always trigger pursuits BreakingNaan shares some part of our food soul and philosophy with our dearest friend Uday. We say share because the passion and knowledge accumulated

Grandma’s Upwasachi Bhaji Potato sabzi is quite a common dish in india and consists of boiled potato’s tempered with mustard seeds, turmeric, asafoetida and other spices like green chili/red chili

Beets So Good Chioggia beets attract you. Maybe its the hypnotic rings they have with alternating white and pink. Golden beets remind you that theres a world beyond the paint

Brilliance of Farmers Market Produce You wont find produce like these at grocery stores. These can only be available in season and at farmers market – for us this is

What is Green Garlic Farmers market in Madison is always a treasure trove. Around early and mid-spring farmers thin out their garlic crop. What we get is the early harvested