Mughlai cuisine gave India some of its most decadent desserts—shahi tukda, phirni, kulfi. Today, chefs and home cooks are reinventing these royal sweets with modern flair, without losing their luxurious soul. This blog explores the evolution of Mughlai desserts from royal durbars to trendy dining tables.

Goa may dominate the coastal curry conversation, but India’s vast coastline holds many more culinary treasures. This blog takes you from the coconut groves of Kerala to the mustard fields of Bengal, showcasing lesser-known coastal curries that celebrate local ingredients and timeless traditions.

Fermentation in Indian kitchens is an age-old art—an alchemy of spice, sun, and patience. From fiery mango pickles in Andhra to delicate papads sun-dried on Rajasthani rooftops, this blog explores how Indian households preserve flavor, culture, and memory through fermentation.

They may look the same, but they’re worlds apart. Kolkata’s puchka and Mumbai’s pani puri are two distinct takes on India’s most beloved street snack. This blog breaks down their differences in taste, texture, ingredients, and cultural context—so you know which city wins your heart (and stomach).

India’s non-alcoholic drinks are more than just thirst-quenchers—they’re deeply rooted in climate, culture, and cuisine. This blog takes you on a refreshing journey through India’s most beloved local beverages, each bursting with regional identity and traditional wisdom.