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Recipes

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Recipes

Sattvic Cooking Removes Onion and Garlic, Which Is Harder Than It Sounds and Not in the Gita

A yogic kitchen builds savoury depth without alliums. The technique is real and worth learning, but the common claim that the Bhagavad Gita bans onion and garlic does not survive reading chapter seventeen.

Sep 4, 2026/4 min read

Pumpkin curry, kaddu ki sabzi, served on a glass plate with whole spices visible among the softened cubes

Recipes

One Bunch of Beetroot, Three Dishes, Nothing in the Bin

A bunch of beetroot arrives as three separate vegetables that happen to be attached. Roast the roots, wilt the leaves, pickle the stems, and the thing most people throw away turns out to be the best part.

Sep 4, 2026/4 min read

A bowl of cooked beetroot greens and their pale chopped stems, the two thirds of the bunch that most people throw away

Recipes

Tempeh Is Not a Meat Substitute, It Is a Four Hundred Year Old Food That Never Needed One

Tempeh was documented in Java in the 1600s as an affordable protein in its own right, not as an imitation of anything. Braised in turmeric and lemongrass then fried, it is the dish that shows why.

Sep 4, 2026/3 min read

Slices of fried tempeh arranged on a plate, the individual soybeans still visible in the cake where the mould has bound them together

Recipes

Takra: The Ayurvedic Buttermilk That Every Classical Text Bothers to Describe

Diluted, churned yoghurt seasoned with cumin, ginger and curry leaves. Takra appears in the Charaka Samhita, the Sushruta Samhita and the Ashtanga Hridaya, and it remains the most useful thing an Ayurvedic kitchen makes daily.

Sep 4, 2026/4 min read

Three tall glasses of Indian dairy drinks side by side: mint chaas, cumin chaas and a pink rose lassi

Recipes

Miso and Tahini Are the Same Idea in Two Languages, and Aubergine Is Where They Meet

Fusion earns its name when two traditions are solving the same problem. Miso and tahini both exist to carry savoury depth into vegetables, and roasted aubergine is the dish where putting them together stops being a novelty.

Sep 4, 2026/4 min read

Japanese style grilled aubergine in a shallow bowl, the skin deep purple and the flesh collapsed and glossy under a dark sauce

Recipes

Sabudana Khichdi Is Fasting Food, Which Is Why It Is Made of Almost Nothing but Starch

Tapioca pearls, peanuts, potato and cumin. The dish exists because Hindu fasting rules exclude grains and most spices, and the constraint produced something people now eat on days they are not fasting at all.

Sep 4, 2026/3 min read

A plate of sabudana khichdi, the tapioca pearls translucent and separate rather than clumped, finished with coriander and lime

Recipes

Jain Cooking Removes the Roots As Well, and the Reasoning Is Stricter Than It Looks

No onion, no garlic, no potato, no carrot, no ginger. Jain dietary practice extends non-violence to the plant that has to be killed entirely to be eaten, and cooking within it is a genuine technical problem.

Sep 4, 2026/3 min read

An Indian vegetarian thali of rice, dal, vegetable curry, chutney and flatbread on a steel plate. It is not a Jain meal, but it is the format one is served in

Recipes

Carrot Tops Are Not Poisonous, and the Rumour Seems to Trace to a Blog Post

The belief that carrot greens are toxic is remarkably widespread and has no scientific basis. They are a bitter, parsley-like herb, they make an excellent chermoula, and the alkaloid argument applies equally to spinach.

Sep 4, 2026/3 min read

Bunches of carrots piled at a market with their green tops still attached, which is how you have to buy them to make this

Recipes

The Broccoli Stalk Is the Best Part and You Have Been Throwing It Away

A head of broccoli is roughly half florets and half stalk, and the stalk is sweeter than the top. The leaves, when a head still has them, are the most nutrient-dense part of the plant and are almost never sold attached.

Sep 4, 2026/3 min read

A head of broccoli on a wooden board with a hand steadying it, the thick main stalk still attached below the florets

Recipes

Silken Tofu With Ginger and Soy Takes Four Minutes and Requires No Cooking At All

A block of silken tofu, hot oil poured over aromatics, soy and vinegar. It is a standard of Chinese home cooking, it is genuinely fast, and it demonstrates the one technique that makes cold dishes taste cooked.

Sep 4, 2026/3 min read

Hiyayakko, a block of cold silken tofu topped with sliced spring onion and fried aromatics, which is the Japanese version of this dish

Recipes

Buddhist Monks Invented Mock Meat in the Sixth Century and Called It Mianjin

Wheat gluten appears in a Chinese agricultural encyclopaedia written in 535. It has been a temple staple across East Asia for fifteen centuries, and the word seitan was only coined in the twentieth.

Sep 4, 2026/3 min read

A poached seitan log part sliced on a plate, showing the dense fibrous interior that wheat gluten develops