Recipe: Punjabi Kadhi Pakoda

Kadhi, gets its name from the simple process of “slow cooking” or “kadhna” (काढ़ना). Made with a mixture of chickpea flower (besan) and whisked yogurt, the consistency to which it is made differs from region to region. While the Rajasthani and the Gujaratis prefer it to be thinner, we in Punjab like the kadhi thick…

Kangan: Oudh Revisited!

I don’t know what is it about Indian food that always draws me to it than its global counterparts. Maybe, the familiarity? The vibrancy? The flavours? Maybe all of it. I find it hard to stay away when the aromas of a freshly done tadka on a dal, or that of hot chapatis on the…