Blogs and Recipes

It is true that we eat food through our eyes first. So, no wonder food companies work hard on their packaging and labelling. The better and attractive product exterior higher are the chances of people grabbing them off the shelves. But how many of us pay attention to what is inside the packaging? What is the product made of and how does it affect our body? People go as far as reading the ingredient listing and call it quits. But the back of the pack has a lot more information than just giving you the list of raw materials that...

Monsoon is here, that means the mango season has come to an end and we have to bid the king of fruit goodbye. But the thoughts of mangoes are ever present in our minds and the only way to keep enjoying them is by savoring the mango pickles. India, just like its diversity, also has a variety of mango pickles. Every region has its own version based on the availability of ingredients. For example, in North India the pickle is made with mustard oil but as you move south the oils used are peanut or sesame. However, the majority of...

For centuries, Indian pickles, or "achar," have been a famous presence on Indian dining tables. More than just a colourful condiment, achar adds flavours to every dish, from the fiery to the tangy. Its versatility knows no bounds, complementing everything from curries and dals to simple rice dishes. Achar's vibrant history is deeply intertwined with the art of preserving food in India's hot and humid climate. The pickling process not only ensured food lasted longer, but also imparted unique depths of flavour through the careful use of spices and herbs. However, the benefits of pickle extend far beyond its undeniable...

Since I was a small kid, I had the habit of going over the chocolate wrapping before opening and enjoying it. Although I would not understand the majority of the things, it always intrigued me. I think the hidden food technologist in me always wanted to know how the products were made but those ingredients were hard to decipher just like Doctor’s prescription. Fast forward to the day I started my degree in Food Science, slowly things started to unravel and finally all those numbers and chemicals made sense. But equally, I have come to learn that only a handful of...