When you think of Indian cooking, a vibrant, spice-driven culinary tradition rooted in regional diversity and centuries-old techniques. Also known as Hindustani cuisine, it’s not just about heat—it’s about balance, layering, and knowing exactly when to toast cumin or how long to soak lentils. This November, the focus was on real, everyday food that works in any kitchen, whether you’re new to Indian spices or have been stirring pots for years.
One big question that came up? Why does tandoori chicken, a classic North Indian grilled dish marinated in yogurt and spices, often turns dark or even black inside. Also known as tandoori grilled chicken, it’s not burnt—it’s caramelized. The same goes for biryani, a layered rice dish with meat or vegetables, where technique makes all the difference between good and unforgettable. Also known as Indian rice feast, its flavor comes from toasting whole spices, resting the pot, and using the right rice. Then there’s dal, the humble lentil stew that’s the backbone of Indian home meals. Also known as lentil curry, it’s not just comfort food—it’s nutrition you can taste, if you soak it right.
And it’s not just about meat or rice. People asked: What’s the healthiest curry to order? Turns out, it’s not the creamy ones—it’s the tarka dal or chana masala with minimal oil. What oil gives you the crispiest dosa? Groundnut and coconut oil, not sunflower. And what sugar do Indian sweets really use? Not white granulated sugar—jaggery and syrup are the real stars. These aren’t tricks. They’re traditions passed down because they work.
India’s plant-based food culture isn’t a trend—it’s the norm for over 400 million people. That’s why dal tadka, not butter chicken, is the most common meal in Indian homes. It’s simple, cheap, and packed with protein. You don’t need a tandoor to make great food. You just need to know when to add the mustard seeds, how long to let the yogurt sit on the chicken, and why you shouldn’t rush the rice.
This collection of posts from November 2025 cuts through the noise. No fluff. No fancy gadgets. Just straight answers to the questions real cooks ask: Why is my chicken black? How do I fix my biryani? What oil should I use? Which dal needs soaking? You’ll find out exactly what works—and what doesn’t—so you can cook with confidence, not guesswork.
The black color inside tandoori chicken isn't burnt-it's caramelized spice and natural charring from high heat. Learn why this happens, if it's safe, and how to control it without losing flavor.
Butter Chicken is the best Indian dish for beginners-creamy, mild, and easy to make with just a few common ingredients. No fancy tools or spices needed.
Learn how to make biryani tastier with pro tips on rice prep, spice toasting, layering, and resting. Transform your biryani from good to unforgettable.
Learn the right soaking times for different types of dal to cook faster, digest better, and get creamy results every time. No more hard lentils or bloating.
Discover the healthiest Indian curry to order, from nutrient-rich tarka dal to smart menu choices that avoid cream and excess oil. Learn what to pick-and what to skip-for a flavorful, balanced meal.
Chicken tikka and tandoori chicken look similar but are completely different dishes. Learn how marinades, cuts, and cooking methods set them apart-and how to make each one right at home.
Dal tadka is the most common basic Indian dish-simple, nutritious, and made with just lentils and spices. Learn why this everyday meal is the foundation of Indian home cooking.
India has over 400 million vegetarians-more than any other country. Discover why plant-based eating is deeply rooted in religion, economics, and tradition-and how Indian vegetarian cuisine offers flavorful, protein-rich meals without meat.
Discover the best oil for dosa to get crispy, golden results every time. Learn why groundnut and coconut oils work best, what to avoid, and how to use them properly.
Indian sweets rely on jaggery, white sugar, and sugar syrup-not white granulated sugar alone. Learn which sweetener to use for each classic dessert and why substitutions fail.
