What Is Jeeravan? The Masala Behind Indori PohaWhat jeeravan masala is, what is in it, and how Indore uses it on poha, sev and snacks.Five Indore Street Foods to Make at HomePoha, bhutte ka kees, garadu, matar kachori and dal bafla: how to bring the flavours of Indore and Malwa home.How to Store Masala So It Keeps Its AromaSimple kitchen rules for storing ground spices and whole spices, and when to check the pack.Kashmiri Mirch vs Teja Mirch: Which Should You Use?How to choose between Kashmiri mirch for colour and Teja mirch for heat in everyday Indian cooking.What Is Hing, and How Do You Cook with It?A short guide to hing (asafoetida): how Indian kitchens use it and why it goes into hot fat first.Teja Chilli Explained: Where It Grows, Why It Burns, How to Use ItWhat the Teja chilli is, why Khammam is tied to it, what the Scoville numbers do and do not tell you, and how to cook with it.How to Cook with Hot Red Chilli Powder Without Ruining the DishTadka timing, starting quantities and honest rescue fixes for a dish that has gone too hot, for anyone cooking with Teja chilli powder.Mirchi Hai Mazaak Nahi: Why Indian Kitchens Take Heat SeriouslyAn opinionated essay on chilli, kitchen manners, and the most dangerous sentence in Indian hospitality: "bilkul teekha nahi hai."A Day in the Job of Bunty, Chief Teekha Officer (A Work of Fiction)Playful fiction in the voice of our mascot. Bunty is a cartoon, and nothing in this story is a real event, test or person.Teja, Kashmiri or Shahi Patna: How to Pick from the Sunder Mirch ShelfA practical shelf guide to Sunder Red Chilli Powder, Kashmiri Mirchi and Shahi Patna Mirch Powder: which pack to buy, for which pot, at what price.
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