White Picket Fence

November is tiptoeing in. The evenings have begun to carry that faint, smoky chill that smells of burnt leaves and faraway woodfires. The laundry takes longer to dry. A stray cat has started following me around every time I step into the yard. Looks like she’s figured out where the warmest corners of the house are. They say this winter is going to be colder than usual. People are already getting dreamy-eyed about it. “Oh, I love winters,” they say, and I can’t help but think what they actually love is warmth—the feeling of snuggling under a heavy blanket, hands curled around a steaming cup of tea, warm socks on tiled floors, afternoon naps taken on cots in the sun. No one really likes the cold; we like feeling warm in it.  Warmth, in my grandmother's home, always looked like a big pot of wholesome chicken stew bubbling away on the stove. The whole house would fill up with that peppery aroma and pent-up anticipation. This wasn’t the dainty kind of stew you find in glossy magazines, ...

Winter has always felt like a long, drawn-out test of endurance—a season that seeps into your bones and makes you question why anyone would willingly live through it. The days shrink, the sun turns shy, and there’s a quiet loneliness in the cold that creeps into the house no matter how tightly the windows are shut. Cooking in winter is less about recipes and more about survival—about finding warmth where you can.  And that’s what got me through this winter — cooking this Pepper Chicken Curry in the dead of winter, when the world outside was brittle and sunless. It’s the kind of dish that clears the fog inside you—the sharp bite of black pepper rising up through your throat, curling into your sinuses, and forcing the winter out, like it’s wringing the cold from your very bones. It doesn’t just open your senses; it wakes them up, rough and honest, the way a sudden gust of wind slams open a window. Ingredients: 450 gm skinless chicken thighs  5 medium onions  (pyaaz) 1 green...

I've always been skeptical of avocado toast. I'm Indian and we like our toast to be traditional - with butter or jam. Or perhaps with a hot cup of chai during winters. So, when I first heard about the craze for avocado toast, I was unsure. Avocado? On bread? It sounded like the kind of thing I’d politely try at a friend’s place but never make at home. That all changed when a friend visiting from abroad whipped up some guacamole and offered it to me on some toast. One bite, and I couldn’t help but notice how suspiciously close it tasted to our beloved masala chaat—creamy, tangy, and full of flavor. It didn’t take long before I was experimenting with avocado on everything, including toast. Turns out, it’s not only delicious but also incredibly filling and healthy, especially on busy mornings. Ingredients: 2 slices of your favourite sourdough  1 ripe avocado ½ small tomato ½ small onion 1⁄4 tsp black pepper ½ tsp lemon juice Salt to taste Butter or olive oil for toasting Fet...

Navratri is always such a beautiful blur of devotion, dance, and detox! The nine days go by in a whirlwind of fasting, prayers, and resisting all kinds of cravings (like when you suddenly develop a burning desire for things you haven’t thought about in months—looking at you, gulab jamun!). But the culmination, Navami, is where all the magic really happens. That’s the day you get to break your fast, and oh, what a feast it is! Day before yesterday was Navami, and after nine days of clean eating and mindful fasting, I was ready for the grand finale: Kanya Pujan and the much-awaited Navratri Bhog. Now, Kanya Pujan is as adorable as it gets—inviting little girls (kanyas) to your home, treating them like goddesses, and feeding them with all the love and devotion you’ve stored up during the fast. And let me tell you, the menu for this ritual is no small affair—poori, chana, and halwa. Yes, it’s simple, but also the ultimate comfort food that your soul (and your very patient tummy) craves. ...

Ah, Navratri—the time of year when our homes are filled with the warmth of devotion, the sound of dhol , and the fragrance of fasting-friendly meals. These nine days of reverence are dedicated to celebrating the divine feminine, as we honor Goddess Durga in her nine forms. In Hinduism, fasting or vrat is seen as a way to purify both body and mind, helping devotees transcend the material world and focus on the divine. It’s not just about abstaining from food but about embracing discipline, self-control, and spiritual growth. But let’s be honest—fasting for nine whole days can sometimes feel like an endurance test, especially if you're subsisting on just curd, milk, and fruit.  But here’s the secret—fasting doesn’t have to mean surviving on bland food. With a little bit of kitchen creativity, you can whip up nutritious, filling meals that won’t leave you feeling like you’re running on low blood sugar. Take this Sabudana Khichdi for example—a dish that feels like a hug from your chil...

I have to confess—I’m obsessed with sourdough. There's something about its tangy flavor, chewy texture, and natural goodness that makes it the perfect canvas for countless meals. Not only is it a healthier option, packed with probiotics, but it’s also incredibly tasty and endlessly versatile. Whether I’m in the mood for something savory or sweet, sourdough never disappoints, especially on busy workdays when I need a quick, satisfying lunch.  That’s why I’ve decided to kick off a series dedicated to the various sourdough toasts that brighten up my lunch plate—simple, delicious, and guaranteed to keep you satisfied through the day. Most days, I simply raid my fridge for whatever’s on hand and turn an ordinary lunch into a moment of joy. For the first toast in this series, I’m starting with a classic—grilled chicken, tomatoes, cream cheese, and fresh basil. These are ingredients I almost always have in my kitchen, and when time is short and I’m craving something wholesome and fil...