I have always been a fan of Kadha Parshad (roasted sweet offering) given to devotees at Gurudwaras (Sikh Temples). On most visits it would be served hot, right in the palm of my… Continue reading
When it come to pasta sauces, I’ve always been biased towards tomato based sauces for their lightness. Nothing tastes as juicy, tangy and satisfying as a good
Ever since I started cooking, I was giving a quasi south Indian style fried vegetable tadka to arhar/toor dal to make a punjabi version of
How often do you come across a person who is willing to cook for you, out of genuine warmth, love and excitement?