Recipes & journal
Stories from the Being Foodies kitchen
Seasonal recipes, sourcing notes from partner farms, and pantry guides that help you cook the way home cooks across India actually do.
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17 Jun 20261 min read
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7 articles
Masala storiesGaram masala from scratch — and why store-bought rarely cuts it
Whole spices, a heavy pan, and seven minutes. The small-batch ritual we use in our kitchen and on the packing line.
8 Mar 20261 min read
RecipesA weeknight dal that tastes like Sunday
A quick, flavorful dal with proper tempering and ghee — Sunday comfort in under 30 minutes, even on a busy weeknight.
24 Feb 20263 min read
Pantry guidesHow to taste an oil before you cook with it
Colour, aroma, and a spoon on the tongue — what good cold-pressed oil should tell you.
10 Feb 20261 min read
Sourcing notesWhy we pack pickles within 48 hours
Fresh oil, fresh masala, and jars that never sit in a hot warehouse.
28 Jan 20261 min read
Pantry guidesMamra vs regular almonds — what you are paying for
Size, crunch, and why the small nut commands a premium.
15 Jan 20261 min read
RecipesBuilding a honest masala box for a new kitchen
Six jars that cover 80% of everyday Indian cooking without clutter.
20 Dec 20251 min read
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