The Flavour Journey

Beyond Ghar Ki Dal (beyond, the traditional Indian dal)

Lentils have been a staple in our South Asian diet since ancient times and there are various types which vary in colour, size and texture.

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The Aromatic Flavours of Cardamom

From masala chai to kheer, curries to biryani, all these dishes would be incomplete without the sweet and fragrant cardamom. Whether as whole pods or crushed seeds – cardamom adds flavour to both savoury and sweet dishes alike.

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Semolina – The Magnificent Flour

Remember those sweet aromas from your grandma’s kitchen while she’s cooking Sooji Ka Halwa for you? Sweet memories, weren’t they?

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The Versatile Gram Flour

Gram flour can be produced in a number of different ways and is a ground pulse flour. The best quality gram flour is produced from channa daal.

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Turmeric - The Wonder Spice

The exact origin of this golden spice is not known but it is believed to have originated from Southern India and Indonesia. Turmeric has been popularly used in these parts of the world for thousands of years as a condiment, dye, drug and cosmetic in addition to its use in religious ceremonies.

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Healthy. Delicious. Chickpea.

The chickpea, also popularly known as chana or Bengal gram, is an edible legume that comes from the Fabaceae family and the Faboideae subfamily. The Bengal gram can grow to about 20 inches in height and its seedpod contains about two or three peas. The plant has white coloured flowers decorated with pink, violet or blue veins.

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