Forgotten Flavours Blog

Walk into any trendy restaurant right now, and there's a good chance you'll see "tandoori cauliflower wings" on the menu. They arrive at your tabl...

Mexican Meets Indian: Why This Fusion Is Taking Over Home Kitchens If you have scrolled through food Instagram in the past year, you have probably...

From Street Corner to Dinner Table: Why Pani Puri Is Having Its Moment If you have been on food social media in the last year, you have probably se...

The fermented foods your grandmother made before "gut health" was a thing There is a moment happening right now in home kitchens — and in the bro...

The Spice Tin Has Changed There is a particular kind of confidence that comes with knowing exactly where your food comes from. Not just which cou...

Yakhni: The Art of Kashmir's Most Delicate Curry Most Indian curries begin the same way — oil in a hot pan, whole spices crackling, onions brownin...

Makhana Is Having Its Moment — And It's Earned Every Bit of It There is something quietly satisfying about watching an ingredient that has sat in ...

The Harvest Table: What Baisakhi Actually Tastes Like There is a particular kind of abundance that belongs to April in Punjab. The wheat has come...

Lal Maans: The Fiery Rajasthani Mutton Curry That Earned Its Name in Red There are red curries, and then there is lal maans. The name says exactl...

Why Your Biryani Rice Goes Mushy (And How to Fix It for Good) There is a particular kind of disappointment that comes with lifting the lid off a b...

When Mustard Meets Coconut: The Magic of Bengali Shorshe GravyStep into the soul of Bengali cuisine where mustard seeds and coconut harmonize in ...

The Warm Embrace of Dilli's Iconic Butter MasalaIn a city where every corner tells a story of rich culinary traditions, Dilli’s Butter Masala sta...