Roasted Spices

Dry roasting spices is a common technique in Indian cooking, but it is not always necessary. Here is a simple guide to knowing when to roast spices and when it is better to leave them ...

Cooking Tips: By following these steps, you can roast spices to perfection, unlocking their full flavour potential while avoiding the risk of burning them.

All you need are - jeera (cumin seeds), dhania (coriander seeds), ajwain (carom seeds) and laal mirch (dry red chilli). These spices individually have rich taste.

Sambhar powder is not just a one-dish wonder. This robust South Indian spice blend can easily upgrade everyday recipes - from masala idlis to paneer tikka. Here's how to make the most of it.

Homemade Hari Mirchi Lehsun ka Achar is a celebration of Indian flavours. Spicy, tangy, garlicky, and utterly addictive, it's one of those traditional recipes that deserves to be made the old-fashioned way.