Our daily cooking involves heavy preparation of a variety of spices and masalas. Gone are the days when we had the time to grind garam masala and ginger-garlic paste. Today's modern world requires ...

This week’s question for the Chef: Is there a difference between curry powder and garam masala, and how are they used? That ubiquitous bottle or tin of yellow powder from the spice shelf at the ...

After finding ethylene oxide (ETO) levels exceeding permissible limits, Singapore and Hong Kong have banned certain MDH and Everest spices recently. Following the recent incident, the Spices Board of ...

Every Indian kitchen has that one treasured item: the masala dabba. A round, steel box with little compartments full of colour, flavour, and pure magic. But beyond the usual haldi, jeera, and mirch, a ...

Cooking is incomplete without the use of spices. A spice is any seed, fruit, root, bark, or other plant substance used for flavouring or colouring food. Spices can completely transform a dish and it ...

When it comes to masalas and curry powders, nothing can beat Indian ingredients. From flavour and aroma to the look and taste to the curry, just a dash of masala can amp up your basic recipe. Not only ...

Chana masala, a beloved dish in Indian cuisine, is not just a treat for your taste buds but also a powerhouse of health benefits. Made from white chickpeas, this dish is a powerhouse of protein.

What a time to be alive when the world is finally, in a mainstream nod, waking up to the infinite virtues of good old desi cooking. The complex flavours, the layered aromas and the explosion on our ...

Matar Bhaat (also called Matar Bhaar) combines rice with fresh green peas. The dish tastes lighter than other Maharashtrian ...