Ice Apple, A Summer Fruit that Brings Back Childhood Memories
The most beloved summer fruit from the West Coast of India
written by Purvi Rathod
Beyond Tomatoes! 5 Indian Fruits for Traditional Cooking
Tomatoes arrived in India from South America with the Portuguese traders. So, what did Indians use for sourness in traditional recipes before the arrival of Tomatoes?
Himachali Dham: A Vegetarian Feast inspired by Kashmiri Wazwan
Dham is a community feast that symbolises the culture & diversity of Himachal, served at all festivals & occasions.
Fogla: The Disappearing Food from Thar Desert
Looks like a millet, but is not. Some call it a seed, others call it a dried flower. Regardless, fogla was a saviour in the unbearable summers of Rajasthan.
Blender + Mixer + Grinder: The Super-Tool ‘Kundi Ghota’
Used to grind chutneys, blend purees, crush spices, and make home remedies — here’s the powerhouse of North Indian kitchens.
A Tangy Digestive Against Indulgent Festive Food
Spicy, Tangy & Gut Friendly — a staple on every Holi & Diwali!
Paush Khichda is the Most Humble Rajasthani Sweet Dish
A classic one-pot porridge-inspired dessert, made in the winter season.
Indore’s Makke ka Sajja is the Ultimate Winter Breakfast
Quick & unbelievably simple recipe made in a pressure cooker!
#TKMOriginal: Warm Winter Salad featuring Bajra, the Supreme Millet of Marwar
Bajra aka Pearl Millet is the supreme pride of the desert state of Rajasthan. Here’s a quick recipe for a modern spin on pearl millet.
I learned to eat Bajra, the right way!
Growing up in Jaipur, I had complete a distaste for Bajra. I always felt bloated after eating it.
Baturu, a Pita Bread from the Kangra valley of Himachal
A soft, fluffy, pita-like bread, Baturu is made with fermented wheat flour, baked on traditional woodfire chulha.
Galgal: The Original Citrus Fruit from the Foothills of Himalaya
Galgal is the original fruit from which other citrus types were developed. Read the recipe of Galgal ka Khatta.
Quick Recipes from The Farm Kitchen
A closer look at the farm kitchen and their classic ‘less is more’ approach.