Being Foodies

Blog

  • Hello world!

    Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!

    Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!

    Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!

    Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!

    Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!

    Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!

    Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!

    Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!Welcome to WordPress. This is your first post. Edit or delete it, then start writing!

  • Garam masala from scratch — and why store-bought rarely cuts it

    Garam masala from scratch — and why store-bought rarely cuts it

    Most store blends sit in warehouses for months. By the time they reach your kadai, the volatile oils in cardamom and pepper have already faded.

    We start with whole coriander, cumin, black pepper, green cardamom, and cassia — roasted separately because each spice has its own sweet spot on heat.

    A heavy-bottom pan, medium flame, and constant movement for about seven minutes is enough. You will know it is ready when the room smells like Sunday lunch.

    Grind in small batches, use within eight weeks, and keep the jar away from the stove steam. That is the difference between perfume and dust.

  • A weeknight dal that tastes like Sunday

    A weeknight dal that tastes like Sunday

    Pressure-cook toor dal with turmeric until soft. While it rests, fry cumin, garlic, and dried red chilli in ghee.

    Add chopped tomatoes and our Kashmiri chilli — you want colour more than fire on a Tuesday.

    The second tempering is optional but worth it: mustard seeds, curry leaves, and a pinch of asafoetida in hot oil, poured over the bowl at the table.

  • How to taste an oil before you cook with it

    How to taste an oil before you cook with it

    Pour a teaspoon into a small cup and warm it between your palms. Groundnut should smell nutty, not cardboard.

    Good sesame oil is bold — almost sharp — and should not smell rancid or flat.

    If the bottle has been sitting in direct sun, pass. Light is the enemy of cold-pressed oils as much as heat.

  • Why we pack pickles within 48 hours

    Why we pack pickles within 48 hours

    Pickles are living condiments — mustard oil, salt, and spice need time to marry, but not months on a pallet in the sun.

    We batch when orders are steady, pack within 48 hours of sealing, and use jars that block light.

    That is how you get sharp lemon pickle and mango that still tastes like fruit, not only salt.

  • Mamra vs regular almonds — what you are paying for

    Mamra vs regular almonds — what you are paying for

    Mamra almonds are smaller, denser, and often sweeter than the California varieties that dominate supermarket shelves.

    They are harder to source and sort — which is why price per kilo is higher and why adulteration happens in the commodity market.

    We source in season, sort by hand where possible, and pack in resealable pouches so you taste the difference in the first bite.

  • Building a honest masala box for a new kitchen

    Building a honest masala box for a new kitchen

    Start with turmeric, red chilli, coriander-cumin, garam masala, mustard seeds, and hing.

    Add one whole spice tin — pepper and cardamom — for rice and special-occasion gravies.

    Buy small quantities, label the open date, and refresh every season. A crowded rack is how spices go stale.