Traditional sweets, their ingredients, and the stories behind them.
A forwarded Diwali greeting takes one second. A hamper with your own words on the card says: you still matter, and we are still in touch. Which hamper to send, and what to write.
Read more →Shankarpali, chakli, karanji, laddoo, chivda - the faral tray used to take weeks. Our Diwali looks smaller now, but the diyas, the gappa and the people are all still there.
Read more →Chana dal, gul, a little elaichi and jaifal, rolled into a soft poli and eaten with katachi aamti or a bowl of gulavni. Here's how puranpoli is made and eaten in a Maharashtrian home.
Read more →What ragi (finger millet) actually brings to a laddoo, who it suits, and how our version is made.
Read more →Steamed by hand, pleated one at a time, and finished with a few strands of kesar. Here's why the ukdiche modak is worth every bit of the effort it takes.
Read more →Not all sweeteners are equal - and some 'sugar-free' labels hide ingredients worse than sugar itself.
Read more →Planning Ukdiche Modak for Ganpati? Here's how far ahead to order and how many per guest.
Read more →A honest look at date-sweetened laddoos, glycemic impact, and how to enjoy them in moderation.
Read more →What dink (edible gum) and methi (fenugreek) actually do for the body - and why this laddoo is a winter staple.
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