Before any spice touches your tongue or the kitchen fills with aroma, it’s the cooking method that makes all the difference. Indian food isn’t just about the ingredients—it’s also about how you use ...

The Indian Council for Medical Research (ICMR) states that cooking improves digestibility of most foods. Foods get softened on cooking and become easily chewable. Proper methods of cooking make foods ...

Rebecca has been leading our food and drink testing for over five years. She oversees rigorous blind taste tests of more than 250 products a year, covering everything from olive oil and chocolate to ...

Spices are the backbone of Indian cooking. They are the soul of flavourful sambars, curries, chaats, and even chutneys. And dry roasting spices — heating them gently in a pan without oil — is a method ...

Eating your biggest meal between 10am-2pm works with your liver’s natural rhythm instead of against it Switching up your spices every few days keeps your body from getting used to them (like changing ...

“I started out peeling potatoes, chopping onions - you’ve got start out doing the donkey work!” says Milon Miah, the newly crowned Indian Chef of the Year. Starting out in kitchens aged 15 alongside ...

Recently, as part of BBC Asian Network’s ‘Get Healthy Month’, I made samosas for the Breakfast Show. “What? Samosas and healthy?” I hear you cry. That just doesn’t seem right. But, these were no ...

Indian cuisine's distinctiveness arises not just from its ingredients but significantly from its cooking methods. Techniques like tadka, dhungar, bhuna, dum, and phodni/baghar are essential. These ...