More from the kitchen
Using cold-pressed oil in your everyday cooking
Cold-pressed oils have lower smoke points -- and that is not a flaw. Here is how to cook with them well, and why the flavour payoff is worth it.
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Sprouted flour roti -- what changes and why it matters
Sprouting changes the grain before grinding. The result in the roti is subtle but real -- a texture, a taste, a nutrition profile that the fast version does not have.
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Why your ghee should have an aroma
Commercial ghee is designed to be odourless. That is not a quality standard -- it is a processing decision. Here is what bilona ghee actually smells like, and why it matters.
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Turmeric -- sun-dried, not oven-dried
The colour of commercial turmeric is not the colour of the plant. Someone adjusted it. Here is what open sun-drying preserves, and why it shows up in your cooking.
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Heritage dal -- varieties your grandparents ate
Before the Green Revolution, Indian farmers grew hundreds of dal varieties. Most of them were replaced. Here is what was lost, and why the old ones cook differently.
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Ragi koozh -- the breakfast that powered agricultural Tamil Nadu
Ragi koozh is not a health trend. It is a working breakfast -- fermented, cooling, sustaining. Here is the traditional method, and why fermentation is the step that matters.
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Traceable, additive-free, made the old way.
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