Blogs and Recipes

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...

If you are traveling through the Western Ghats in the summer, you will see the roads are flanked by green thorny shrubs sporting countless berries in shades of green and red. I was intrigued by these eye-catching berries, so I enquired my local auto driver and he told me that these berries are called Karvand. Since the name did not ring a bell, I consulted the internet to find out that these fruits are none other than the Black Currant! Commonly known as Karonda in Hindi, Karvand in Marathi, Kavali Kai in Kannada, and Vakkai in Telugu. The unripe berries...

Recently, I had an opportunity to travel for work to God’s own country- Kerala. Whilst enjoying the beautiful backwaters and scenic views I encountered most delicious meals. But one that stood out is the Sadhya- a vegetarian feast which can consist of upto 28 dishes! Although each dish brought its own peculiarity to the spread, the thing that caught my eyes or my tongue (to be precise) was the smallest serving of the mango pickle hidden in one corner of the long plantain leaf. The Kerala-style mango pickle is called Nurukku Manga achar. It’s an instant pickle which is easy...