Fenugreek – Methi
Fenugreek – Methi is synonymous with authentic and traditional Punjabi cuisine. When in Punjab fenugreek -methi (both the leaves and the seeds) is a household …
Ghee
Ghee – The Punjabiest of Punjabi staples. A Punjabi home may be out of eggs, bread, and milk, but never will it be out of …
Paneer
Paneer is creamy, soft, and perfect for curries, fry ups, or even to top a salad with. It’s easy to make and stores in fridge …
Self Raising Flour
Self Rising vs Self Raising – NIGHT AND DAY! Well okay maybe not that dramatic but it does make a huge difference to your bakes. …
Whole Moong Bean
Whole Moong Bean, Mung Bean, or Sabut Moong, is legume native to S.E. Asia and India, and therefore an integral part to the cuisine. There …
Cinnamon
Cinnamon, is native to India and therefore an integral part to the cuisine. Like saffron and cardamom, cinnamon – daal chini became more popular than …
Boondi
There’s two types of boondi – sweet and spiced. Sweet is amazing for ladoos and the spiced for raita. Word on the street is that …
Cardamom
Cardamom, is native to India and therefore an integral part to the cuisine. From curries to desserts, it’s the best thing to happen to Punjabi …
Coriander Seeds
Coriander seeds, or as you may know it, cilantro is another Punjabi staple spice. You’re going to be hard pressed to find a Punjabi recipe …
Indian Bay Leaf
Indian bay leaf has a cinnamon-like aroma with a hint of a peppery taste, and is used for culinary and Ayurvedic medicine. Tej Patta – …
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