Indian Essentials: What are Curry Leaves?

Curry leaves add that indefinable flavour to South Indian dishes, without which they are incomplete. They are an exclusive Indian garnish that gives a subtle taste and aroma to almost all South Indian dishes. Curry leaves don’t taste like curry – they assumed that name because of their ubiquitous use in the dishes of South…

Ingredients: Pandanus | Pandan Leaf | Screwpine Leaf | Rampe | Kewra

The stiff, bright green pandanus leaf is used for its colour and flavour in curries and rice dishes in India, Pakistan, Bangladesh, Sri Lanka, Fiji, Chinese, Indonesia and the S.E. Asian countries.  There is no real substitute for the unusual nutty, grassy but sweet flavour of the leaf,  which is cut into pieces or tied in…

Recipe: Herbed Crackers

Great with soup, cheese, pastes and spreads, these are easy to make and deserve a place at your table. They are made from water crackers. Enjoy!

Herbs: What is Valerian?

Valerian is a root well known for its properties of calm the anxious and relax the sleepless.

Apple Honey | Apple and Herb Jelly

Here, we don’t often think of making jams and jellies from apples. Today’s post has 2 ways of doing just that. Apple Honey is made from apple leftovers – cores and peels and seeds.

Herbs: Limes and Kaffir Limes

Lime juice is somewhat more “green” in taste than the lemon, and can be used interchangeably in most dishes. I prefer limes over lemons in most recipes, except desserts.