Rasoi Ki Baatein · Sunder Blog
रसोई की बातें, स्वाद की कहानियाँ।
Stories from the Sunder Kitchen.
Discover why spices behave the way they do, how cooking traditions travel, and the science behind slow grinding. Conversations from three generations.
Bunty
Featured Article
Why Does Indian Cuisine Change Every Few Hundred Kilometres?
Indian cuisine can change dramatically every few hundred kilometres, even when the ingredients on the shelf look surprisingly familiar.
Ramesh Ji says
“Ek sheher se doosre sheher jao, toh dal bhi apna rang badal leti hai.”
The Science of Slow Grinding: Why Heat is the Enemy of Flavour
Commercial milling crushes spices at high speeds, raising temperatures and evaporating essential oils. Here is why we grind slow and cold.
Ramesh Ji
Understanding the Chutki Ritual: Kam Masala, Poora Swaad
In Indian kitchens, spices are often dumped by the spoonful. We advocate for a return to the 'chutki' (pinch) ritual. Here is why balance matters.
Sudha Ji
What Makes A Masala Worth Passing Down?
Sudha Ji was grinding jeera by hand when Bunty asked why she didn't just use the mixer. Kuch cheezein haath se hi banti hain.
Sudha Ji
Same Indian Spices. Different Kitchens. Different Flavours.
The same Indian spices can create completely different flavours depending on the region, the technique, and even the job the spice is being asked to do.
Bunty