Indian Recipes
Why homemade curd does not set, and the temperature that decides it
Setting curd is keeping a bacterial culture in the narrow band where it works. Almost every failure is milk that…
Indian Recipes
Indian home cooking, written technique-first. Why poha turns to mush and how to stop it, what the tempering in a dal is actually extracting, why paneer goes rubbery and when to put it in, and the reason a chapati puffs. Recipes you can repeat rather than follow once.
Indian Recipes
Why a chapati puffs, and why yours does not
The puff is steam trapped between two sealed layers. Everything that prevents it is a leak, and most leaks are made with the rolling pin.
Indian Recipes
Why paneer goes rubbery, and when to put it in
Paneer is a protein network holding water. Heat makes it contract and squeeze that water out, which is the whole…
Indian Recipes
Dal tadka, and why the tempering goes on at the end
The tempering is not an ingredient you add, it is a way of extracting flavour into fat. Cook it into…
Indian Recipes
Why rice goes sticky, and the two habits that fix it
Sticky rice is loose surface starch. Rinsing removes it, resting finishes the job, and the ratio matters less than either.
Indian Recipes
Aloo paratha: why the filling breaks out, and how to stop it
A paratha that splits and leaks is nearly always a wet filling or a stiff dough. Both are decided before…
Indian Recipes
Vegetable poha, and why yours turns to mush
Soggy poha is almost always the wrong thickness of flake, or standing water. Neither is fixed by the recipe.
Indian Recipes
The masala omelette, and why you should salt the eggs last
Two things separate a tender masala omelette from a rubbery one, and neither is the recipe: when you add the…