Guides

Most spice blends do not go stale from age – they are ruined by moisture, heat and light. Here is how to store masalas and podis so they keep their aroma.

Chole, rajma, biryani, garam, chaat, bisibele bath – what each Indian masala is actually for, how much to use, and which ones you genuinely need to start with.

How to actually use turmeric, moringa and curry leaf powder in day-to-day cooking – with honest notes on what they do and what they do not.

Additives, fillers and artificial colour are common in everyday spice blends. Here is what to look for on a label, and what genuinely changes when they are left out.

Idli podi, sambar powder, rasam powder and paruppu podi explained – what each one is for, how much to use, and why they are worth keeping in the kitchen.