Preserves & Condiments
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10 mins
Blueberry Chia Jam
Blueberry Chia Jam traces its origins to berries that thrived on glacial plains over 10,000 years ago. Once cherished by North American native communities for their strength, flavour, and healing qualities, blueberries today simmer into a luscious, ruby-toned jam with just a handful of ingredients. As they bubble gently, the berries break down into a warm, aromatic mixture lifted with lemon and sweetened with maple syrup. Chia seeds added at the end create a natural, nutrient-rich thickness. It’s a wonderfully simple, no-fuss preserve—delicious on warm rotis, buttery toast, or desserts that need a burst of berry brightness.
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25 mins
How to make Birista Onions
Birista Onions may seem like a simple preparation, but they carry a legacy of culinary artistry. Even slices of onion are salted, rested, and fried in hot oil until they reach the ideal golden-brown stage—then allowed to crisp up as they cool. The result is a light, crunchy topping that brings both flavor and texture to the table. Whether scattered over rice dishes like biryani, layered into Mughlai curries, or paired with roasted meats, Birista provides the finishing flourish. This versatile garnish is proof that when handled with patience and care, the ordinary onion becomes extraordinary.
4 mins
How to Dehydrate Oranges
Dehydrated oranges are a simple yet poetic way to preserve the vibrant essence of citrus. While oranges often remind us of Western marmalades or juices, their story begins in the Himalayan foothills and flows through the Mughal kitchens and Khasi fruit salads of India. These slow-baked slices, crisp at the edges and chewy at the center, carry that history with every bite. Patience is the key—low heat, even slicing, and a careful flip every hour. Dust with cinnamon or stud with cloves for a spiced twist. Perfect as a tea infusion, a cake garnish, or a nostalgic nibble with a story.
24 mins
Raw Mango pickle
This Raw Mango Pickle recipe captures the nostalgic magic of Indian summers—mothers at work, sun-soaked terraces, and the unmistakable aroma of pickling spices. Tart mango chunks, skin-on for bite and boldness, are salted, spiced, and marinated with a punchy masala of dry-roasted seeds, hing, and chili powder. Heated gently and sealed with a mustard oil pour, the mixture transforms into a layered explosion of sour, spicy, and umami. A few days of resting coaxes out a mellowed intensity. Serve as a side, mix into rice, or eat straight from the jar—it’s a love letter to tradition in every spoonful.
6 mins
Tomato Chutney
Tomato Chutney is a vibrant and versatile condiment that holds a special place in Indian cuisine. It boasts a rich umami flavor from ripe, juicy tomatoes simmered to perfection with onions. Fresh mint and coriander leaves elevate its depth, while methi seeds add an earthy and pungent kick. This chutney pairs beautifully with everything from dosas and idlis to rice and roti, transforming even the simplest meals into gourmet experiences. Or, change things up and use it as a tangy and delicious sauce for sandwiches and snacks. Packed with nutrients and rich in vitamins and antioxidants from the tomatoes, this chutney is a flavorful and healthful addition to any dish.
5 mins
Crisp Cucumber Pickle
Pickles conjure up images of mangoes and limes, perhaps even carrots and turnips, but The Pickle History timeline in the New York Food Museum says that in 2030 BC, cucumbers (native to India) were first pickled in the Tigris Valley (in modern-day Iraq). Whip up Crisp this Cucumber Pickle with fresh cucumbers, pickle masala, lemon juice, and oil for a crunchy and tasty accompaniment to your daily meal. Whether you're a pickle enthusiast or new to homemade preserves, this recipe will surely become a cherished staple in your kitchen.
14 mins
Pineapple Pachadi
Served as part of the Onam Sandhya feast in Kerala, Pineapple Pachadi celebrates the tropical fruit introduced to India by the Portuguese in the 16th century. ‘Pachdi’ is the generic Malayalam term for yoghurt-based curries. Though pachdi is often made with cucumber, gourds, or other vegetables, this recipe uses sweet, tangy, ripe pineapples cooked with coconut, yoghurt, and spices. While it technically looks more like a chutney, it is best enjoyed like a curry with freshly steamed rice and pappadum.
23 mins
Homemade Schezwan Sauce
Now you can make your favourite fiery condiments right at home. Our Homemade Schezwan Sauce brings the bold and vibrant essence of Asian cuisine right into your kitchen. This sauce is a complex blend of spicy, sweet, and tangy flavours, achieved through a careful selection of ingredients that include dried red chillies, garlic, ginger, and a mix of spices. The chillies lend it a characteristic heat, balanced by the slight sweetness of sugar and the acidity of the vinegar, creating a well-rounded flavour profile. Preparing this sauce at home allows for customisation according to personal preference, enabling you to adjust the spice levels and ingredients to suit your palate. This is an indispensable addition to your pantry for a variety of dishes, from stir-fries and noodles to being a spicy dip for appetizers.
10 mins
Orange Chia Jam Jar
Enjoy our Orange & Chia Jam Jar, a delightful twist on traditional jam, infusing the zesty freshness of oranges with the nutritional powerhouse of chia seeds. With a perfect balance of sweet and tangy flavors, this jam is enhanced by the natural pectin in oranges that complements the gelatinous texture of soaked chia seeds. This healthy alternative uses the inherent sweetness of oranges to achieve its pleasant taste. Chia seeds add a unique texture and are packed with omega-3 fatty acids, antioxidants, and fiber, making this jam not only a treat for the taste buds but also a boon for your health. Orange & Chia Jam Jar is versatile, serving as an excellent spread on toast, a delightful topping for yogurts and oatmeal, or even a sweetener for teas.
30 mins
Tendli Pickle
Bursting with flavors and heritage, this Goan delicacy is a symphony of tanginess and spice. Made from tender ivy gourd (also known as tendli or tindora), this pickle is a beloved accompaniment to meals or a delicious snack on its own. To create this culinary masterpiece, sundried tendli are sliced and marinated in a blend of aromatic spices. The mixture is then gently cooked with tangy vinegar and a hint of jaggery for balance. The result? A zesty, mouthwatering pickle that adds a punch to any dish.
15 mins
Prawns Balchao
Introduced into Goa by the Catholic Portuguese, Prawn Balchao is as vibrant as the sun-soaked beaches of its origin. Legend has it that the recipe was crafted by a feisty Goan grandmother who, tired of the usual culinary routine, decided to ignite her kitchen with a burst of flavours. In her coastal kitchen, She blended the tangy tamarind, fiery red chillies, and flavourful aromatic spices. This magical concoction was poured over fresh, succulent prawns, creating a taste echoing through generations. Let the aromas take you on a journey, and whip it out whenever you or your guests yearn for the beach. Serve with plain boiled rice or bhakri for a tingle of Goan heaven!
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