When we talk about Indian A2 Ghee, the conversation usually starts and ends with the Gir cow of Gujarat. But travel south, down to the rich Deccan plateaus of Karnataka, and you will find a breed that holds a secret even older than some empires.

Meet the Hallikar, the pride of the Mysore region.

At Ta...

If you grew up in an Indian household, the aroma of warm ghee likely holds a special place in your memory. It is the finishing touch on a steaming bowl of dal, the soothing warmth in a grandmother’s recipe for a sore throat, and the sacred flame in our morning prayers.

But have you ever wondered wher...

In the vast world of Indian ingredients, the tiny sesame seed, or Til, holds a massive reputation. From the laddoos of Makar Sankranti to the sacred fires of Havan, it is everywhere.

But when it comes to oil, many of us are confused. We see dark sesame oil, toasted sesame oil, and light sesame oil. W...

There is a simple test for mustard oil that every Indian mother knows. You don't need a lab. You don't need equipment.

You just need to open the bottle and take a deep breath.

If it hits the back of your nose with a sharp punch, if it makes your eyes water slightly, and if it has that distinct, powerf...

In every Indian household, the almond, or Badam, has a reputation. It is the brain food.

We all remember our mothers soaking almonds overnight and peeling them for us before exams, promising that they would sharpen our memory. But there is another form of this superfood that is often misunderstood an...