Our Blogs

If you are a newbie in the kitchen, wondering where to begin or not wanting to spend the time figuring out the recipe instructions your mom gave you on the phone, social media is a great source for cooking.  Instead of being overwhelmed with lengthy recipes that are hard to follow,  we recommend following these Indian food bloggers! They will make cooking your favorite recipes easy and fun. Without further ado,   we present to you our favorite food bloggers:

1. The Chutney Life

Starting out with Palak Patel,  also known as thechutneylife (https://www.instagram.com/thechutneylife/). Palak grew up on the east coast in a large Indian family.  Her recipes are inspired by her mom’s cooking, but made with her own twists. If you are looking for Indian fusion recipes and meal ideas to make your toddlers happy, Palak is your girl. Her scrumptious recipes include mexican papdi chaat, tandoori veggie quesadillas, samosa chaat pizza, masala corn toast and tandoori chicken wings. Some of Palak’s toddler friendly recipes are moong dal pudla, khichdi and broccoli  quinoa tikki. Palak is a regular at Patel Brothers. Check out her Patel Brothers haul which lists some of her family favorites.

2. Ministry of Curry

Don’t have the time to cook for hours standing by the stove? Ministry of Curry is best known for her quick and easy instant pot and air fryer recipes. (https://www.instagram.com/ministry_of_curry/), Archana Mundhe is a former software engineer who grew up in a small town near Mumbai and moved to the U.S. in the late 90s. Some of her fail-proof recipes include mushroom masala, paneer tikka, masala fries, and dal makhani. Archana has a wide collection of vegetarian and nonvegetarian recipes.  She also likes to recreate viral Tiktok recipes such as pasta chip, feta pasta, ramen, and the tortilla trend. A few years ago, Archana published her first ever book entitled the ‘Essential Indian Instant Pot Cookbook’ that has been featured in Oprah Magazine, People Magazine, and Food52. 

3. Vegan Richa

Looking for vegan recipes? Vegan Richa has hundreds of clean and easy plant based recipes that you can follow. (https://www.instagram.com/veganricha/)

In addition, she has many recipes that are gluten-free and soy-free.  A few of her delicious recipes  include restaurant style aloo gobi, vegan cauliflower tikka masala,  pulled jackfruit sandwiches, vegan malai kofta, vegan paneer 65, vegan ras malai cake and vegan malai ladoo. Richa Hingle, based in Seattle, has two cookbooks - ‘Vegan Richa’s Indian Kitchen’ and ‘Vegan Richa’s Everyday Kitchen’. She has been featured in Buzzfeed, Huffington Post, Glamour and Oprah.com.

4. Pipping Pot Curry

Craving Indian food and searching for simple yet traditional indian recipes?

Meeta Arora (https://www.instagram.com/pipingpotcurry/), has a huge collection of vegan, vegetarian and nonvegetarian recipes from various regions of India. Some of her popular traditional recipes include pav bhaji, palak paneer, poha, butter chicken, chicken vindaloo, dhokla and gujurati khandvi. 

Meeta Arora is a former Product Specialist that resides in California. Meeta likes to create classic Indian recipes by using time saving modern kitchen appliances such as an instant pot, air fryer and kitchenaid. She has been featured on MSN, Buzzfeed, and Taste of Home.

The next time you find yourself looking for a new recipe idea or scrambling to make a quick dinner for your family after a long day of work, be sure to check out one of the food bloggers above. Their delicious recipes will leave you and your family satisfied and happy!  

Americans love their apple pie, Italians love their gelato and Indians love their Mithai. Mithai is a colorful sweet confection that comes in all colors, flavors, textures, shapes, and sizes. India is known for its over the top rich culinary cuisine.  It is also home to extraordinary desserts.  Just like pastry shops or gelato shops, there are entire shops dedicated to selling these scrumptious goodies. You can also find these sweet goodies at your local Patel Brothers store. 

What is Mithai?

Mithai is an Indian sweet confection primarily made from ingredients such as flour, milk, sugar, nuts, and ghee. Before the commercial era, countless hours were spent at home preparing these sweet treats. Aside from being served as dessert, mithai is traditionally served as a form of greeting, celebration,  and gift giving.  Mithai is a part of every Indian celebration. Mithai is commonly passed out in religious celebrations and given out as birth, engagement, and wedding announcements.  It's also a must have at Indian weddings. If you happen to attend an Indian wedding, you will find mithai being fed to the bride and groom by their family and being passed along to guests. Mithai is an important part of Indian culture and is found everywhere in India with different regional variations. 

The next time you go to an Indian sweet shop, you will no longer be overwhelmed by looking at all of the delicious options and spending time figuring out what ingredients each has as the list below will serve as a guide. Let’s go over five must have mithai that you will find in every mithai shop:

1. Gulab Jamun 

Perhaps, the most desired mithai in a mithai box, Gulab Jamun is a brown colored melt in your mouth mithai. This deep fried ball shaped mithai is made from milk solids, flour and sugar. Once deep fried and brown, it is soaked in a sticky syrup that consists of sugar, cardamom, saffron and rosewater for a few hours. Gulab Jamuns are typically served warm. 

2. Jalebi 

Having a live jalebi station for weddings and parties has now become the new trend as nothing beats eating fresh jalebis off the stove. Orange in color and often referred to as Indian funnel cake. This pretzel shaped mithai is made by frying dough batter. Once fried, jalebi is soaked in a sticky syrup that consists of water, sugar, cardamom and saffron. Jalebi is crunchy from the outside and juicy from the inside.  It can be served warm or cold.  Jalebi with milk is a popular breakfast item in North India.

3. Ladoo

Receiving a  box of ladoos from friends or family is usually an indication of happy news. There are multiple variations of this sphere shaped mithai. Yellow in color, besan ladoo is made by roasting besan (gram flour) in ghee,  sugar and nuts and made into balls. Ingredients similar to besan ladoo,  motichoor ladoo is prepared by deep frying tiny droplets of gram flour and mixing it into a sugar syrup and then shaping into round balls.  White in color, coconut ladoo is made from desiccated coconut, condensed milk, ghee and nuts.  Check out our foolproof coconut ladoo recipe.

4. Barfi

The interesting name is derived from a Persian word “barf” which means snow/ice. Barfi is described as soft milk based fudge. This triangle or diamond  shaped mithai is made from milk powder, condensed milk, sugar, and nuts and topped off with edible silver leaf. Some barfi flavors include pistachio, mango, chocolate, and kaju  (cashews).

5. Gajar ka halwa

A quintessential winter delight and the ultimate comfort mithai, gajar ka halwa originated in Punjab. Bright orange in color,  this indian  pudding is made by slow cooking grated carrots in ghee, milk, sugar and cardamom. 

Mithai has gained massive popularity recently, as chef extraordinaires around the world have put their creativity to the test and have come up with Indian fusion desserts like gulab jamun cheesecake, motichoor cream cheese cups and barfi cheesecake jars. Rich and decadent, each mithai has its own identity. Be sure to try one of these scrumptious delicacies as your sweet tooth will thank you and leave you for craving for more.

Due to the Coronavirus pandemic, for most people, the last year was the most amount of time they have ever spent inside. For others, it was the year with the most amount of takeout ordered or the most amount of TV watched. While some people have discovered a new appreciation for cooking or baking while being stuck at home, others are itching to go back to safe and comfortable restaurant dining. As we reflect on the way food habits have changed in the last year, it is compelling to look at how food habits have changed throughout history.

The Netflix show ‘Cooked’ (2016), discusses the ways that food and cooking habits have formed and changed throughout history. In episode 2, entitled “Water,” the show ‘Cooked’ explains the history of pot cooking, the ways that different cultures use pots to cook staple meals, and the importance of having the right tools to create the perfect dish. Using this episode as our inspiration, we dove deep into the history and cultural relevance of cooking in a pot.

The History of Pot Cooking‍

According to this article, using fire to cook may have emerged around up to 300,000-400,000 years ago. There is evidence that humans were using fire in Qesem Cave in Israel, in addition to some evidence that humans may have used fire in a cave in Africa as far back as 2 million years ago! From what we know, the idea of using fire to cook has pretty much been around since humans have been around. Evidence suggests that primitive humans used fire to cook not only to improve the flavor of meat, but to kill bacteria as well. Even some 1.9 million years ago, humans knew that it was unhealthy to consume raw meat. Cooking meat also makes it easier to consume, so there are several benefits that humans gain in using fire to cook our food

Obviously when our neanderthalic ancestors were cooking, they were not using All-Clad pots and pans to prepare their meals. Tools used back then included birch bark and stone pots for stone boiling. There is evidence that around 25000-29000 BCE, people in China and Japan began using ceramic pottery to cook. But ceramic cookware is only safe on open air fires and in ovens, not on stovetops, so with time, technological evolutions including copper cookware and cast iron skillets were invented. Wood ranges and dutch ovens were introduced during the Victorian era. With industrialization in the 1800s, came more technological adaptations to cooking. The gas oven was patented in 1826 and the electric range was invented in 1892. For more details on the history and evolution of cookware, read the very informative article linked above.

The Cultural Importance of Pot Cooking‍

One point that the ‘Cooked’ episode touched on was the importance of seasonings used in pot cooking. The seasonings, herbs and spices used in a dish can be helpful clues as to the culture and cuisine of the food cooking within a pot. The ‘Cooked’ episode mentions two proponents of Indian cooking that also have nutritional medicinal benefits; star anise, which is a good antiseptic and mustard seed, which aids with gas. Other common spices used in Indian cooking include cumin, saffron and turmeric. These key herbs and spices used in different culture’s cuisines vary from country to country. Common key ingredients used in Chinese cooking include sesame oil and sesame seeds, ginger root and soy sauce. Common seasonings used in Italian cuisine include oregano, basil and garlic. The flavors that live inside of pot dishes are typically a dead giveaway as to where the dish is being cooked geographically around the world. Different herbs, spices and seasonings are cultural keys as to what country a certain meal derives from. There is a full list of the main herbs/spices used by different countries here. The shape and type of pot used for cooking can also be a clue into what culture’s dish may be cooking inside;  the type of clay pot used for Indian cooking is called Handi,  the type of ceramic pot used to cook Moroccan food is called a tagine, and it is shaped differently than the ceramic pot used for cooking Japanese cuisine, called a donabe. When cooking a traditional Japanese dish in a donabe, one may use herbs like mitsuba, shiso and negi and spices like wasabi, togarashi and shoga. But, when cooking in a traditional Moroccan tagine, you may be using herbs like onions, garlic, parsley and cilantro and spices such as salt, pepper, ginger and turmeric. 

Tools to Start Pot Cooking‍

If you’re interested in learning more about pot cooking, it’s history and cultural significance, watch the second episode of ‘Cooked’ on Netflix. If you’re already inspired to start mastering pot cooking yourself, here are some of the tools you may need: to learn about why a clay pot is crucial to Indian cooking, read our blog post here. To learn about the best pots and pans for different types of appliances and cooking, check out this helpful page.

According to the “Water” episode of ‘Cooked,’ Americans in 2016 spent an average of 27 minutes per day preparing food, compared to spending an average of 60 minutes per day preparing food in 1965. Now more than ever, thanks to the pandemic, we have more time on our hands-- so now is the perfect time to try to master the art of pot cooking.

Contributing Writer: Marissa Bachrach

Over the last few years, India’s street food scene has gained massive popularity everywhere as famous YouTube food vloggers Trevor James (The Food Ranger), Mark Weins and others have traveled to India to try Indian street food delicacies.  If you have lived in India or have visited India,  there is something exciting and fascinating about taking a quick break and stopping to eat your favorite street food from a street vendor.  Aside from the feeling of nostalgia, you experience the authentic taste and flavor of your favorite finger food. India is known for its rich history, culture, culinary cuisine and fashion.  It is home to extraordinary over the top smorgasbord street food. India’s street food is an experience itself, the taste is difficult to replicate in a restaurant setting.

What is street food?‍

Street food consists of ready to eat foods and drinks sold usually in a cart outside of a shopping market or a business hub. Street food is meant for immediate consumption.  Street food carts usually carry  finger foods or fast food and are usually cheaper compared to a cafe or restaurant.  You will find street food in every corner of India and each region has its own specialty to offer and the locals will tell you that the street food in their town or city is better than anything else you will try in India. In North India, popular street food items include vada pav, pani puri, bhel puri, chole bhature, aloo tikkis, pakoras, kachoris, and samosas. In South India, street food items include dosa, fried fish, and potato bondas.  

The food street scene in India is exceptional and the options are endless. We have compiled a list of five street foods that are bound to release an array of rich, bold, exotic flavors in your mouth and leave you craving for more.

1. Pani Puri also known as Gol Gappa‍

Perhaps everyone’s favorite street food, pani puri street carts are found all over India. The dish consists of mini puri shells which are deep fried and hollowed out. The puris are stuffed with chickpeas, potatoes, onions, and chilies and dipped in spiced tamarind water (pani) and mint chutney.  You are guaranteed to have a burst of flavors in your mouth when you try pani puri.  It is nearly impossible to have one. It is one of the most addictive street foods. Once you start eating pani puri, you will lose track of how many you ate. Watch our Pani Puri shots video recipe if you want to make your own.  

https://youtu.be/3Lf9wa3IbgU

2. Aloo Tikki‍

When it comes to street foods made solely with potatoes, Aloo Tikki takes the cake. Aloo Tikki is prepared by boiling potatoes and adding a variety of spices,  onions, green chilies and cilantro. The potato mixture is shaped into individual patties and deep fried to create a crispy outer layer yet remaining soft from the inside.  Aloo tikkis are usually served mint and tamarind chutneys. Aloo Tikki is known as one of the most delectable street foods in India.  It is also a staple food in Indian weddings and parties. We strongly recommend trying our Aloo Tikki recipe at your next dinner party. It is guaranteed to leave your family and friends talking about it for days to come. 

https://youtu.be/CRZj9qNCMX4

3. Pav Bhaji‍

Known as the king street food of India,  pav bhaji is a blend of mixed vegetable curry which includes potatoes, onions, carrots, peas, green peppers, tomatoes, and spices. The curry is usually cooked on a big griddle and served with warm buttery pan-toasted bread, onions, and lime. Unlike other street foods, Pav Bhaji is a wholesome and filling meal. Check out our easy Pav Bhaji recipe which can be served as dinner on any weeknight. 

https://youtu.be/EM7iBYtHFr0

4. Pakora‍

Chai’s favorite companion on a rainy day, Pakoras are spicy fritters made by dipping vegetables in a gram flour based batter and is deep fried. There are endless varieties of Pakoras, however, common varieties include onion, potato, spinach, and eggplant.  Pakoras are served with mint chutney.  Check out our easy to make crispy Pakora recipe.

https://youtu.be/IHOtgfC5498

5. Kulfi‍

India’s favorite traditional dessert, streetside Kulfi is served in a classic mold. Temperatures skyrocket during summers in India and streetside kulfi vendors are a blessing in disguise. Nothing beats eating kulfi roadside on a humid day. Kulfi is a frozen dairy dessert that is milk based and is richer and creamier compared to ice cream. As Kulfi is denser, it takes longer to melt than ice cream.  Popular kulfi flavors include malai, pistachio, and mango. Check out our easy foolproof Kulfi recipe.

https://youtu.be/tvxPnEu0uO8

Now that we have presented a mouthwatering list of popular top Indian street food, be sure to try Indian street foods the next time you visit India, it will transport you to gastronomical heaven. Until then, we suggest making a pit stop at your local Patel Brothers store to try some of these delicacies. 

Leave a comment to let us know which of these Indian street foods you have tried (or if we have missed your favorite).

When you think of your favorite Indian comfort food, without a question, Dal instantly comes to mind. After a tiring day, all you need is a plate of dal and chawal (rice) to nourish and soothe your soul. Dal hits the same comfort buttons as soup or mac and cheese.

What is Dal?‍

Derived from the Sanskrit word which means “to split”, Dal, also known as lentils, are split pulses. Dal is a deeply spiced soup like dish made from simmering split pulses.

How is Dal cooked?

Although there are many colors and varieties of dal, the preparation method is relatively standard: soak, drain, boil and simmer until tender. Once dal is cooked, it is topped with a fried garnish called “tadka” or “baghar”.  Tadka is prepared by heating ghee or oil and tempering spices such as cumin seeds, mustard seeds, asafoetida, turmeric, garam masala, and red chili flakes.  This is followed up by adding garlic, ginger and onions, which are fried for 10 to 15 mins or until the onions have turned golden brown. The tadka is poured over the dal before serving. Dal is cooked in just about every Indian household and is usually eaten with rice and roti (Indian flatbread).

Types of Dal:

‍If you are a newbie in the kitchen attempting to recreate the recipe of your favorite Indian soul food, differentiating between the types of dals can be cumbersome and overwhelming. Instead of referring to it as “black dal” or “orange dal”, we decided to differentiate and list the  five most commonly used dals in every Indian kitchen.

1. Moong Dal (Split Hulled Green Mung Bean)

‍Moong dal is the easiest to make and cooks in under 30 minutes. This dal is light yellow in color and is made from split green mung beans. Moong dal is one of the most commonly used dals and a household favorite everywhere. Some delicacies made from moong dal include khichdi, dosas, tikkis and kachoris.

2. Toor Dal (Yellow Pigeon Peas)

‍Toor Dal is also yellow in color, alternatively known as Arhar dal. This dal is used to make delicious dal fry, where toor dal is first boiled then added to sauteed mixture of tomatoes, onions, spices and herbs. In South Indian cuisine, toor dal is the main ingredient for sambar, a tamarind vegetable stew. Moong dal and toor dal may be the same in color but are definitely different in taste.

3. Lal Masoor Dal (Red Lentils)

‍Lal Masoor Dal is orangish in color and is also referred to  as red lentils.   Once this dal is cooked, it turns into a golden yellow color. Some recipes with lal masoor include lentil soup, dal palak and dal with mixed sabzi.  When making mixed dal recipes, Masoor and Moong dals are often paired together. We have shared our authentic mixed dal recipe below.

4. Urad Dal (Black Gram Lentils)

‍Urad dal with the husk is black in color, whereas when the lentil is split, it becomes creamish in color.  Unlike other dals  which can be cooked without soaking, Urad dal must be soaked overnight before cooking, and the cooking time is also longer. Urad dal is one of the key ingredients in the south Indian delicacy idlis  and dosa. In north India,  Urad dal is the basis for Dal Makhni,  which is a rich, creamy,  spiced stew made on special occasions.

5. Chana Dal (Split Bengal Gram)

‍This dal is bright yellow in color and is one of the thicker lentils, as it is split and husked from black chickpeas.  It has an earthy and nutty taste and  is used in dry curries after being ground into gram flour (besan). Besan serves as a binding agent for pakoras,  vadas and puris and is often used as a substitute for flour. Some dishes made with chana dal include puran poli and vegetable koftas. Chana dal is one of the only lentils that is used to prepare desserts like chana dal halwa and chana dal burfi.

Besides being delicious, dals are a great source of nutrients. They are loaded with protein, fiber, magnesium, and vitamins in addition to being gluten free and vegan friendly. The dals listed above can be cooked by mixing and matching in any combination. You can shop for them at your local Patel Brothers store.

Looking for an easy to follow and mouth watering dal recipe? Be sure to check out the recipes below from our Youtube channel.

Try our must have Lal Masoor dal also known as Red Lentil curry recipe. This dish is a saucy, hearty, and protein-rich meal option.

Looking for a scrumptious mixed dal recipe? Try our favorite Masoor and Moong dal recipe.

Try our warm and savory Chana Dal recipe.

‍

What differentiates Indian cuisine from other culinary cuisines around the world? It’s a variety of spices that are used to prepare a meal.  For thousands of years, rich spices like turmeric (haldi) and cumin (zeera) that have brought life to Indian food are now commonly seen being used all over the globe. 

Do you ever wonder what makes your everyday Indian food from ordinary to extraordinary? You would be surprised how little effort is required to bring out that “wow” factor. Sometimes, it's just as simple as adding one of these five spices and herbs from the list below to your dish. It can revamp your food into an aromatic, and flavorful meal and bring simple ingredients to life.

1. Dried Fenugreek Leaves (Kasuri Methi)

Starting out with Kasuri methi, the secret ingredient used by Indian restaurants everywhere. Fenugreek is a small, herbaceous plant believed to have originated from the Middle East. The fenugreek leaves have a celery flavor and a warm, nutty taste.  It is commonly found in Indian breads like naan and parathas, and is also used in dishes like chicken makhani, paneer masala,  palak paneer, mixed dal and subzis.  Used as seasoning, kasuri methi is crushed and sprinkled before serving.  Be sure to add  Kasuri Methi the next time you make daal or sabzi. You will be pleasantly surprised at how scrumptious the dish tastes, and how closely it resembles a dish at your favorite restaurant.

2. Mango Powder (Amchur Powder)

Ever wonder what brings out the tanginess in your daily achaar and chutneys? It's this powerful spice. Made from the national tropical fruit of India (and staple in Indian cuisine), Amchur powder is made from unripe green mangoes. First, mangoes are sliced, then sun-dried and pulverized into a powder form. Amchur powder is the  key ingredient in chaat masala, the tangy spice blend that is sprinkled on everything from pakoras to fruits.  Amchur powder adds a sour and citrusy flavor to Indian dishes, and serves as a balancing agent between spicy and sweet. The hints of sourness in this spice bring cohesion to the flavors. Some Indian delicacies made from amchur powder include pav bhaji, chana masala, and aloo tikkis.

3. Asafoetida (Hing)

Native to Iran and Afghanistan,  Asafoetida is an essential spice in  vegetarian cuisine. This  spice is made from gum resin found in the roots of a Ferula plant. Once it is extracted, it is dried, ground into a coarse yellow powder.  Because of its  pungent smell, the spice is also known as stinking gum.  Unlike other spices, hing is not something that can be sprinkled over a meal. In order for that strong aroma to dissipate and the  bitterness to fade, hing has to be cooked directly in the pan with ghee or oil. The taste of is described as similar to leeks and garlic. Often paired with turmeric, cumin powder, and red chili powder, hing is added to dals and veggie curries. In Ayurvedic medicine, hing is used as a digestive aid.

4. Nigella Seeds (Kalonji)

These seeds are harvested from Nigella sativa, a plant native to the Mediterranean.  They are also referred to as  “black cumin,” “black caraway,” and “onion seed”.   Kalonji has a strong aroma and taste that has hints of oregano, onion and black pepper. The taste is described as  smoky and nutty.   It is recommended to use them as a whole instead of  the ground form, which brings out their underlying bitter taste.  In many cultures, kalonji is ranked as a top herbal medicine. In Indian food,  you will spot these black seeds in naan bread and  achari dishes such as achari aloo, achari paneer and achari bhindi.

5. Nutmeg (Jayphal)

Like cinnamon and clove, nutmeg is a quintessential autumn spice as it represents a sense of warmth.  This spice is frequently used in desserts and drinks like pumpkin pie,  pumpkin spice latte, and candied pecans. Nutmeg can be used in savory dishes as well as sweet dishes.  Some Indian dishes with nutmeg include korma, biryani, puran poli, and ukadiche modak. Nutmeg powder is made by grinding the seed of the myristica fragrans tree. It is an intense spice that has a strong and distinct aroma. The taste is described as nutty and slightly sweet.

It’s difficult to imagine Indian food without spices and herbs. Spices are the infrastructure of Indian cuisine. They are used in all shapes and sizes including whole, powder form,  a blend of several spices, or in a paste. 

Looking for a list of must have Indian spices that should be in your pantry at all times? Be sure to check our previous blog - The Magnificent Seven Spices Needed for Indian Cooking). 

Leave a comment to let us know which of these unique spices you have used in your cooking.

For most of us living in the U.S, a trip to the fruit section of our grocery store is monotonous. You will only find fruits such as apples, bananas, grapes, and oranges which are available all year long. While fruits like Mangoes and Guavas seem to be a favorite among Indians everywhere, did you know that some of the world’s rarest fruits are found in Southeast Asia? We have come up with a list of the world's six most unique and uncommon fruits that you may have never heard of. They come in all shapes, colors and sizes:

1. Jackfruit 

Starting off with Jackfruit, it is known as the national fruit of Bangladesh and Singapore. Jackfruit is naturally sweet, and tastes like pineapple and banana. It can be eaten both ripe and unripe. This tropical yellow fruit is shaped like a bean and can weigh over fifty pounds. This versatile fruit is a vegan favorite as it is often used as a meat substitute.  Therefore, it is often referred to as “vegetable meat”.  Jackfruit has become extremely popular in the United States as a plant based meat alternative because of it’s meat-like texture. Some restaurants are now beginning to serve jackfruit tacos and sandwiches as a meatless option on their menu.  In south Indian cuisine, jackfruit is used to make curries, dosas and Idlis. 

2. Durian

Next up is Durian, native to Indonesia, Thailand and Malaysia.  It is recognized as ‘the king of fruits’, due its appearance. It has a spiky exterior, and has an unusual taste and flavor. Durian has a husk covered in green thorns, and can weigh up to 7 pounds. Durian is expensive and difficult to grow. It is used as a flavor in ice cream, candy and cakes. Durian has an acquired taste, the description of which  varies as some people utterly dislike the taste while others love it. People describe the taste as “garlic pudding” or “rotten onions”. Interesting fact, due to its overpowering and unusual smell, Durian is banned on public transportation in several countries in Asia. 

3. Mangosteen

Besides having a similar name, Mangosteen has no relation to Mangoes.  Mangosteen is a tropical fruit that is low in calories, but high in nutrients and antioxidants. It is recognized as the “Queen of Fruits” because legend has it that it was Queen Victoria’s favorite fruit. Mangosteen is grown in India, Thailand and Malaysia. It is commonly consumed by itself but can be used as a topping for salads and yogurt. Purple in color, the taste of Mangosteen is described as sweet and tangy, or a mixture of lychee, peach, strawberry and pineapple. Due to its seasoned nature, Mangosteen is only available for a short period of six to ten weeks during the year. In Southeast Asia, Mangosteen rinds are used for medicinal purposes.

4. Rambutan

The name of this fruit is derived from a malay word “rambut” which means hair(referring to its outer spiky exterior). It can be eaten, fresh, frozen or in a jam.  Rambutan is a favorite fruit snack around Asia. It is grown in Malaysia, Thailand, Philippines and Indonesia. Rambutan is red in color with a sweet and sour taste. It resembles the taste of grape or strawberry, and is a rich source of nutrients and antioxidants.  Because it is a close relative of lychee, Rambutan is a great option to add to tropical fruit salads or use as fruit topping on ice cream and yogurt. 

5. Sapodilla

In India, Sapodilla is known as Chikoo. This fruit is shaped like an egg with rough brown skin. When ripened, it is yellow on the inside.  Sapodilla is soft, sweet and juicy, with a taste similar to a pear and it is recognized as one of the most desirable tropical fruits.  It is largely grown in Pakistan, India, Bangladesh, Thailand and Malaysia.  Sapodilla can be eaten raw and is often used in shakes, ice cream, custards, and pudding.

6. Jabuticaba 

Last but not least, this interesting name is derived from the Tupian language. In Tupi, the word jaboti/jabuti meas ‘tortoise’, and the word caba means ‘place’.  This translates to  "the place where tortoises are found".  Native to Brazil, Jabuticaba is purple in color, and is similar to grapes in taste.   It has a thick, astringent skin that encases a sweet pink jelly flesh. Jabuticaba can be eaten fresh by itself or  used to make jams, marmalade and wine. 

Now that we have presented a captivating list of tropical exotic fruits. The next time you are traveling around the globe, visiting local markets, or visiting your local ethnic supermarket, be sure to look out for these uncommon delicacies. Leave a comment to let us know which of these fruits you have tried (or if we have missed your favorite).

Saffron is the world’s most legendary spice, and is commonly referred to as “Red Gold”.  The reason being is that Saffron is the most expensive and exquisite spice in the world.  The history of saffron cultivation and usage dates back to over 3000 years ago, and is connected to many cultures. Originating in Iran, saffron was first used for medicinal purposes, and  in fact, to this day, Iran remains the world’s leading producer of saffron, followed by India, Spain and Greece. n Hindi, saffron is known as ‘Kesar’

Why is Saffron so expensive?‍

Saffron has remained the most expensive spice throughout history, but what makes it so special? Saffron is extremely difficult and time consuming to harvest. The plant only blossoms during a short period between October and November. Once a flower blooms, it must be harvested that same day, as it begins to wilt immediately.  In order to produce one pound of Saffron,  200,000 saffron stigmas have to be hand-picked from 70,000 crocus flowers. An estimate of forty hours of labor is needed to pick 150,000 flowers. Because of its extremely labor intensive harvesting process, the retail value is very high.

What is Saffron used for?‍

Saffron is available in ground form as well as in threads.  The threads are thin and red or orange-red in color. Mixed with milk, saffron adds a  bright yellow color to dishes. It has a very fine yet fragrant taste that is both sweet and floral. The best part is that a little goes a long way. Adding just a pinch of saffron to a dish can do wonders for its taste, aroma, color, as well as make  it rich and exuberant.  Saffron is commonly found in Mughali cuisine in North India. A few scrumptious Indian dishes to try are saffron rice, saffron chicken curry, saffron pulao, and kabuli chana kofta biryani. Saffron desserts include gulab jamon, ras malai, kesar peda, saffron cardamom kulfi, and saffron rice kheer. Below we have shared our favorite, finger licking, saffron dessert recipe which will leave you dreaming about it for days. 

Saffron Rice Kheer

Ingredients:
• ½ cup basmati rice (soaked in water for 2 hours)
• 8 cups of whole milk
• 1 cup of sugar
• 2 tablespoons chopped pistachios
• 2 tablespoons chopped almonds
• 1 teaspoon cardamom powder
• ½ teaspoon saffron stands
• 2 tablespoons rose water

Directions:
1) In a pan, add milk and bring it to boil.
2) In a cup, mix saffron with 1 tablespoon of milk.
3) Add saffron milk to the boiling milk.
4) Stir well and let it boil for about 10 to 15 minutes.
5) Add rice to the milk and cook on medium heat until the rice has fully cooked. Keep stirring the pan to make sure that the milk does not stick at the bottom.
6) Add sugar and cook on low heat for 8 to 10 minutes.
7) Add cardamom powder, pistachios, almonds, and cook on low heat for 5 minutes.
8) Let the kheer cool down and add rose water and mix well.
9) Garnish with chopped nuts.

India is undoubtedly one of the oldest civilizations on Earth. Its diverse cultural history, inhabitants of multiple races, religions, music, foods, fashion and languages makes it a goldmine for the study of architectural evolution throughout history. 

(1) The Taj Mahal

Speaking of lavish architecture, one of the Seven Wonders of the World-- the Taj Mahal-- lies in India as well. Built by 17th century Mughal Emperor Shah Jahan, the Taj Mahal is located in Agra and is believed to have been entirely completed in 1653. The famous monument was built out of love for Shah Jahan’s beloved wife Mumtaz Mahal, who died during childbirth. It is a hotspot tourist location and people from all over the world come to see the beautiful white marble mausoleum each year. Legend has it that the artisans who worked on the Taj Mahal are reputed to have their hands cut off after the building was completed to prevent them from building a comparable building. 

(2) The Sri Ranganathaswamy Temple

Since Hinduism is a predominant religion in India, there are numerous Hindu temples all around the country. The Sri Ranganathaswamy Temple in Srirangam is the largest Hindu temple compound in India and one of the largest religious complexes in the world. It is constructed in Dravidsian architectural style and is one of the most illustrious temples in the city. The numerous inscriptions on the temple show it as being a significant archaeological and epigraphical site, providing a historic window into the early and mid medieval South Indian society and culture

(3) Makkah Masjid 

Along with Hinduism, you will also find other religions represented equally as well. The Makkah Masjid located in Hyderabad is one of the largest mosques in the south of India and can accommodate 10,000 worshippers at a time for prayers. Completed in 1693, the Makkah Masjid was constructed from huge granite boulders and small red bricks believed to have come from the city of Mecca itself. The mosque uses Indo-islamic architecture characterized by pillars, domes, minarets, and red bricks.

(4) Charminar

Another beautiful mosque and one of the most famous buildings in Hyderabad, India is Charminar. Built in 1591 by Muhammad Quli Qutb Shahi, the monument was created to celebrate the end of the deadly plague. Charminar was considered to be the first structure to be constructed in the newly built city of Hyderabad. This landmark too uses Indo-Islamic architecture. 

(5) Lotus Temple

One of the more modern architectural buildings that has managed to achieve a status luring tourists all over the world is the Lotus Temple located in Delhi. It is a Baha'i House of worship that is open to all religions and stands for the secularism and openness of the country. Designed by Iranian architect Fariborz Sahba, the structure is made to look like a lotus flower composed of 27 petals forming a circular periphery with nine doors. The entrance of the Lotus Temple is also very enchantingly decorated with ponds and gardens, giving it the recognition as the Taj Mahal of the 21st century.

(6) Tawang Monastery

Speaking of recognition, the Tawang Monastery located in Tawang City is the largest monastery in India and second largest in the world after the Potala Palace in Lhasa, Tibet. The famous monastery is 400 years old and has been an important pilgrim center for followers of Buddhism. It is situated on a picturesque location at a very high altitude providing stunning views of Tawang Town. 

(7) Golden Temple

Last but not least is the Golden Temple. Also known as Harmandir Sahib, the Golden Temple is located in the city of Amritsar, Punjab. It is the preeminent spiritual site of Sikhism. In the past, the temple was a target of persecution and was destroyed many times. Thus, it has been reconstructed multiple times as well. The Golden Temple is now built around a man made pool and is known for its golden dome. The entire building is made up authentic of 24-karat gold. 

India is definitely one of the most diverse nations full of rich history and culture. In the words of Mark Twain,

“So far as I am able to judge, nothing has been left undone, either by man or nature, to make India the most extraordinary country that the sun visits on his rounds. Nothing seems to have been forgotten, nothing overlooked.”

India encompasses multiple different types of architecture into its many monuments, making sure no religion or culture is overlooked. You can find a variety of different tourist locations that fit your interests in any city. Leave a comment to let us know which of these places you have visited or if we have missed your favorite.

It surely matters what ingredients you put in your food to make it flavorful, however, it is equally important to pay attention to which cookware you use to prepare the food in. For your taste buds to truly enjoy the authentic taste of your favorite Indian dish you have been longing for, you need to go back to the basics and prepare your dish in a traditional handi made out of clay. 

For centuries, mankind has depended on clay for building material for a shelter. Clay has also been utilized to illustrate religious origin stories. Most importantly for humans, clay was used as cookware. Pots made out of clay allowed food to be easily cooked over fire, which reduced bacteria and released nutrients. As clay is porous, it captures moisture in the dish and allows it to circulate while cooking. Because of this, food cooked in clay pots is cooked with little oil. 

Cooking in a clay pot is a slow process that requires seasoning the pot before cooking in it. The slow cooking process results in aromatic, lip-smacking, and scrumptious food.

However, as life got busier, people started taking shortcuts in their kitchens and preferred cooking in aluminum and steel for quicker meals. In today’s world, as people are becoming more health conscious and aware of what they put in their bodies,  they are beginning to understand the enormous benefits of clay pot cooking.  One of the benefits of cooking in a  clay pot is that the alkaline nature of the clay lowers the acidic content of the food which makes it easy on the stomach. In addition,  the dishes are more flavorful and have an authentic taste. Due to this,  clay pots have gained a cult following and have become a popular commodity. Some Indian restaurants around the United States are now serving dishes cooked in clay pots such as chicken handi, vegetable dum biryani,  and matka chai. 

What are Indian clay pots?‍

Indian clay pots are earthenware pots that have been used for centuries for Indian cooking. They are unglazed, free of any toxic materials or lead, and are 100% eco-friendly. The cookware is known by multiple names such as handi, matka, and manchatti.

Back in the day, clay pots were present in almost every household-- handed down from generation to generation. In India, the clay pots are handcrafted by local artisans. To this day,  in rural areas and villages,  food is still prepared in handis.

How to season clay pots?‍

Perhaps one of the key factors of clay pot cooking is seasoning the pot before cooking in it. First, wipe all the unglazed areas of the pot and rub it with oil. Fill the pot with water and close the lid.  Place the pot in an oven and turn on the oven to 350 degrees and let it bake for a couple of hours. Once done, let the pot cool completely and store it in a cool, dry place. Seasoning the pot enhances its durability and makes it more crack-resistant.

How to clean clay pots?‍

It is essential that the clay pots are cleaned properly.  Since clay is porous, do not use regular dish soap with water to clean the pots as the soap will likely soak into your pot and food.  Simply, use hot water with a brush to scrub the pot.  In addition, pots can be cleaned with a mixture of baking soda and vinegar. If the pot has tough stains, soak the pot overnight with a mixture of water and a few teaspoons of baking soda.  This will also help remove any odors in the pot.

Indian dishes to cook in clay pots‍

Some clay pot Indian dishes to try are chicken handi, vegetable biryani, chicken korma, fish curry, daal, and many more. Some desserts to try are matka kulfi, matka kheer, sweet matka dahi, and matka chai. 

Clay pot cooking can provide a whole new culinary experience and more authenticity to traditional Indian foods. Once you start cooking in these clay pots, you will surely notice the difference in taste from your everyday meals. If you’re looking to change up the way you eat, we suggest you make room for this groundbreaking item in your kitchen!

Picture this, you are sitting at the hottest new restaurant in town and have ordered the most popular dish on the menu. You heard everyone raving about it, people discussing how great it tastes and how beautifully it's plated and served. You are impatiently waiting for it to arrive and it indeed did. Wow, it looks beyond amazing and you just can’t wait to devour it. But first things first: you take out your phone, position it perfectly in your hands, and snap that Instagram worthy picture. Now, you are ready to have your much-awaited meal. This approach doesn’t seem unusual in this day and age, right--but does taking a thousand pictures of your food until it gets cold sound normal?

On a communal level, food is what connects us back to our culture and values. We associate it with nostalgic memories of our childhood as it attaches us to our families, our city, and our identity. However, in our technologically advanced society, it has now become the norm to display the perfect picture of your meal. You are sure to see a steady feed of food pictures while scrolling through Instagram because everyone is prompt in posting images of the delicious meals they are about to indulge in--whether they are celebrities, popular bloggers, or average citizens.

The Bad That Comes With It‍

An interesting fact is that these food photos posted online are impeccably curated and can potentially trigger food cravings. The lighting around the meal, the camera angles, and the ambiance – all conspire towards creating the impression of a perfectly effortless dish. No dirty dishes or messy kitchen is shown afterward. Chances are, the more you get accustomed to looking at images of the fine faultless dishes,  the less time you would spend cooking the dish yourself. And even if you try, you might get frustrated from not being able to recreate that immaculate delicious glory visible in the picture. According to a study by the Harvard Business Review, this could possibly be the motivation behind why home cooking is becoming obsolete and we have strayed away from the simple joys of having a warm home-cooked meal. Handwritten family recipes were previously regarded as heirlooms passed through generations, but the reasons mentioned earlier could result in a critical change in the way we eat. Either way, home cooking as a pastime is on the decline.

This opens the doorway for another contender, business owners, and marketing agencies who use our annoyance and failure in being able to recreate Instagram food images to their advantage. Their tactic is pretty simple: if you cannot make the food you see, we will make it for you. Restaurant businesses employ food photography to appeal to their consumers, which are readily available on their website’s online menu as well as on other platforms like Yelp. We are able to browse through food places in the area and their appetizing meals within seconds. Apps are an important aspect that acts as third party delivery services and offers a wide assortment of restaurants for users to browse. While it is normal to assume that ordering food through an app also benefits the restaurant, in reality, it only decreases business by diminishing the motivation to dine in. Hence, a decrease in overall foot traffic and revenue. Compelled to join the applications due to the market competition, this downward business trend continues. 

The Good That Follows‍

The expression “we eat with our eyes” stands truer than ever before in times of this bustling online food culture. Social media and food are very prevalent and connected together. Instagrammable food is becoming increasingly popular among millennials as it is nearly impossible to scroll through your social media feed without seeing food-related pictures or videos. The good news is that it now allowing better understanding and communication between cultures. It is also accelerating the conversations around what we put on our dinner table, how it is made, and how it is raised.

The insatiable demands of content featuring food have given rise to online cooking tutorials providing you with the techniques of culinary success, right in your home. It is satisfying to know that an individual can showcase their creative culinary creations on social media and garner international attention. A noteworthy thing to mention here is the accessibility of famous chefs to a wide range of audiences. YouTube, for example, has a decent number of famous mainstream culinary experts who are delivering instructional videos that urge viewers to create meals from the very basic to expert level. It's a stunning asset for getting the hang of cooking and will help build trust in the viewer’s kitchen capabilities as well. And who can forget the magicians with a camera giving rise to an exploding food-imagery trend. They capture tempting food and make it look as easy as pie. Food photography has now become a full-fledged commercial photography genre specializing in taking a mouth-watering photo every time.

Recipes from various cuisines shared through the web are an indicator of culinary cultures across the globe. Analyses of them can prompt a profound understanding of food from a cultural viewpoint. Unique cross-cultural recipes can be created through shared food experiences by connecting individuals with culinary interests from various backgrounds in a way that is informal and fun. Food imagery may have its pros and cons, but in the end, it’s all about forging new bonds with food as the definitive connector.

Indians love introducing their food to other cultures, and rightly so because every part of India has a unique flavor and its own delicacies. The country is described by its assorted variety; an amalgamation of various societies, customs, and ways of life. What characterizes India is its undying love for food items, as its cuisine is not only different in taste but also in cooking methods. Being highly diverse in cultural identities, Indian food is also heavily influenced by religious and social groups. As per the dominant religious belief of the region, the cuisine omits certain ingredients to comply with sacred law. In this blog post, we explore the cuisine influenced by the Moghul dynasty, which constitutes delicious North Indian food.

Due to its origins, the cuisine reflects a strong usage of rich and hearty Moghul elements like: milk, cheese, yogurt, cream, nuts, saffron, chilies, and ghee (clarified butter).

Saffron, one of the most expensive spices in the world, and rich gravies, made from pureed nuts and cream, are all regularly used in Northern dishes. Another commonality are tawas (griddles) and tandoors (clay ovens), which are well known for baking fluffy naan bread, roti and parathas. Puri and bhatura, which are deep-fried thin flatbreads are equally desired. Additionally, famous main courses like Tandoori Chicken are also cooked in the tandoors to create a distinctive smokey charcoal flavor. Although North India is brimming with countless tempting foods, below are our top three picks that are highly popular in the region.

Chole Bhature

Chole bhature is a traditional and delicious vegetarian meal prepared with ingredients easily available in the kitchen. It is cooked mainly using chole (garbanzo beans), wheat flour, yogurt, all-purpose flour and  a mix of spices served alongside a puffy bhatura (deep-fried bread). The dish initially originated from eastern Uttar Pradesh in the northern part of the Indian subcontinent, and is preferred for breakfast and brunch by North Indians. Chole is the name for the bigger and lighter hued chickpea known as Kabuli Chana (garbanzo beans). Kabuli chanas are mainly cultivated in the Mediterranean, Southern Europe, Northern Africa, South America, and the Indian subcontinent. This variety of garbanzo beans originated in Kabul, Afghanistan and was introduced to India in the 18th century. On the other hand, puris originated from the Indian subcontinent. Bhaturas are a popular variant of it, made from all-purpose flour and deep-fried just like puri. It may come as a surprise, but puri has its roots in ritualistic traditional cooking. Anything cooked in ghee was considered pure food as per the Vedic society. Frying, thus became part of the ritualistic way of cooking in early Indian society, and puris found their way onto our plates.

Palak Paneer

Cooked spinach with Indian cottage cheese is a staple in North Indian cuisine. The flavorful curry is infused with Indian spices which becomes a perfect base for pan-seared paneer.  It entices your taste buds and is a much healthier version of a creamy dish.  

The origins of palak paneer can be traced back to Portugal. Many say that the Portuguese introduced paneer with their knowledge of cheesemaking to Calcutta, India. Despite these early origins, though, paneer didn’t make its way into Indian cuisine until the Mughal Empire. The idea of mixing leafy greens with paneer can be traced back to around 2000 BCE, among the days of Ayurvedic cooking traditions where people prepared chopped mustard greens in earthen pots with yak’s milk. With time, the dish has evolved. First blanched and then pureed, spinach is cooked with spices and simmered with paneer on low heat. Cream is then added to contribute to richness and to cut down on the spinach leaves’ bitterness. This fast and easy-to-cook dish can be served with basmati or cauliflower rice and naan bread.

Ladoo

Whether it is a wedding or the birth of a child, everyone loves their all-time favorite ladoo on all occasions and festivals. Varying in flavor and sizes, they are a widely cooked mid-day snack and are also served as a dessert. It is interesting to note that ladoos was originally used as a medicine to calm the raging hormones of teenage females. Used in other cases of medicine, one of the earliest examples of Til kay Ladoo came around 4 BC when legendary surgeon Elder Susruta began using it as an antiseptic to treat his surgical patients. On the contrary to medicinal use, some ladoos like the Shahi Ladoo, were considered gifts from the Persian invasion as it brought in dates, figs and the usage of fruits and vegetable seeds into original ladoo making. The genuine curve in the ladoo story was obviously influenced by the import of sugar during early British times. Alluded to as “Sweet White Poison”, sugar turned the genesis of ladoos into a hot commodity. Many people are not aware of the fact that there are more than 100 different types of Ladoos made with the simplest ingredients and recipe. The main trick is to get the browning of the gram flour right along with a spot-on sugar syrup consistency. Each kind of ladoo is flexible in the recipe where the core ingredients remain the same but one can add more food items, and adjust sweetness levels and ghee proportions. One needs to be careful not to alter the ladoo’s original texture. Notable of the numerous types of ladoos are: Besan, Motichur, Badam, Atta, Mawa, Ragi, Moong Dal, Rava, Till, Poha Gond, Urad, Maladu, etc.

It is an exhilarating experience to know that the cooking styles of India are vigorously impacted by its history, victors, exchange accomplices, and the strict social practices of its masses. Because of the distinctions in atmosphere and soil conditions, the local cuisine in different districts varies enormously from one another, as every area uses spices, herbs, and ingredients that are grown locally. North Indian cuisine, particularly, is perhaps the most prevalent around the globe with its ingredients readily available in major supermarkets as well. Many restaurants in countries like America and the UK thrive on this culinary style of bold spices and opposing flavor combinations. While Indian restaurants are flourishing outside India, they are not solely serving what is viewed as a bona fide Punjabi or North Indian-impacted cooking. Therefore, it is in every case better to explore and see what more the North Indian district brings to the table.