Category: Vegetable Cookery

Red, the right size, creamy moist, and low on sugar….Lady Rosetta the red potatoes are a cooks delight. Their waxy texture helps them stay firm throughout cooking, making them ideal for stews, soups, roasting, mashing, and salads. They roast beautifully,...

Hyderabad days….Nostalgic and close to my heart. Hot winds, searing summer heat, occasional hailstorm, and the fragrance of neem flowers takes me down the memory lane. Carefree days when we sisters would be busy the entire summer helping my mother...

It’s a food that’s been around for 12,000 years. It pops up in the Rig Veda as Karambha and ayurvedic texts extol its virtues. Genghis Khan insisted that his warriors consume copious quantities to make them stronger and braver. Wondering...

The leaves of the hummingbird tree named after the sage Agasthya as AGATHI is a powerful antioxidant. The richness of amino acids cystine & cysteine enhances its antimicrobial efficacy. A highly alkaline leaf with immense cooling properties this leaf forms...

The Paneer is the soft drained curd obtained after hot milk is split using curd or whey. Versatile, flavourful, and loaded with nutrients, this appetizing ingredient finds a predominant place on the plate of most vegetarians. This household staple has...

Greek Hay or the Fenum Graecum commonly referred to as Fenugreek, is a relic of ancient Rome & Greece. Unfortunately forgotten in its original homeland is still alive in India as a spice and herb spreading its flavours in our...

December 23rd is Noche de los Rabanos in Oaxaca City (Night of the Radishes), a Christmas-time festival. The creativity and peculiarity of this festival is unmatched in the whole of Mexico. Wild animals, mythical creatures, and scenes of everyday Oaxacan...

A recent article in the financial express titled ‘Cooking with Conscience ‘ highlighted the importance of zero-waste cooking. The article spoke at length about sustainability, ways of minimizing food wastage, and reducing the carbon footprint. The read made me ponder...

Calabash…a gourd with fascinating uses- In Mexico hot stones were dropped into the gourd containing vegetables and fish to prepare soups. Africans used it to brew beer while the Mayans used them as beehives. Versatile for storage of cheese, butter,...

An ancient vegetable with incredible genetic diversity that spans several regions of Japan, In Indonesia, China, and Indo-Malaysia, the ash gourd a perennial,is a versatile vegetable. Chinese literature praises its medicinal value in texts from the 5 to 6th century...