Discover Stories Beyond the Plate

Used in Ayurvedic medicine long before modern science recognized its benefits, turmeric contains curcumin, a compound with powerful anti-inflammatory and antioxidant properties. In Indian households, it's common to drink "haldi doodh" (turmeric milk) at the first sign of a cold.

Beyond health, turmeric plays a sacred role in Hindu ceremonies. Brides apply turmeric paste in pre-wedding rituals for glowing skin, and it's used in religious ceremonies as a symbol of purity and prosperity.

In North India, homes prepare "mithai thalis" with varieties like besan laddoo, kaju katli, and soan papdi. These are exchanged with neighbors as a gesture of goodwill. The tradition stems from the belief that sharing sweets strengthens community bonds.

South India celebrates with different specialties. In Tamil Nadu, "murukku" and "thenguzhal" are Diwali staples, while Kerala favors "unniyappam." Each region's sweets reflect local ingredients and cultural influences.

For naan: Preheat your oven to its highest temperature (usually 500°F/260°C) with a pizza stone or steel. When ready to cook, switch to broil. The intense top heat mimics the tandoor's radiant heat. Brush the naan with ghee or yogurt for authentic texture.

For kebabs: Use a cast iron grill pan on high heat. The key is to avoid moving the meat too much to get good char marks. Marinate with yogurt and spices to tenderize and add flavor. For smokiness, add a small piece of charcoal to the pan, cover briefly, then remove.

Banana leaves contain polyphenols that interact with food, potentially adding health benefits. The slightly waxy surface prevents sogginess while keeping food moist. Traditionally, the leaf is placed with the stem end to the right - a sign of respect when serving elders.

A typical sadhya (feast) includes over 20 dishes arranged in specific positions on the leaf. Rice goes at the center, with pickles on the top left and sweets on the top right. After eating, folding the leaf inward signifies satisfaction, while outward folding suggests the meal could improve.

Mumbai's cutting chai (half portions served in small glasses) fuels the city's fast pace. Kolkata's "lebu cha" adds lemon for a citrusy twist. In Kashmir, noon chai gets its pink color from baking soda and is salted rather than sweetened.

Chai breaks are sacred in Indian workplaces. The 11am and 4pm tea times create natural pauses for conversation. Many business deals and friendships have been forged over steaming cups at roadside stalls, proving that in India, chai is much more than a beverage.

1. Adding a teaspoon of sugar when boiling lentils helps them cook faster while enhancing natural sweetness. 2. Rubbing cut lemons on your hands before chopping onions prevents tears. 3. Storing rice with a few dried red chilies keeps bugs away naturally.

4. Adding a small piece of tamarind to oil when deep frying prevents it from smoking. 5. Wrapping coriander leaves in a damp cloth before refrigerating keeps them fresh for weeks. These nuggets of wisdom showcase how traditional Indian kitchens were laboratories of practical science.