The Journal
Guides, techniques and kitchen know-how.
Oven vs Pressure Cooker Baking: Which Is Better for Eggless Cakes?
A practical comparison of baking cakes in an oven and in a pressure cooker, with temperatures, timings and common mistakes.
Read →How to Choose a Cooking Class in Nadiad
What to look for in a cooking class: hands-on practice, small batches, written recipes and cuisines that suit your goals.
Read →A Beginner's Guide to Gujarati Farsan
What farsan is, the most popular varieties like khaman, khandvi and patra, and the techniques that make them work.
Read →Egg Substitutes for Baking: What Works in Cakes, Cupcakes and Cookies
A practical guide to eggless baking: curd, condensed milk, flax, vinegar-and-soda and more, with what each does to texture and when to use it.
Read →What Is on a Gujarati Thali? A Guide to the Traditional Meal
Understand the parts of a traditional Gujarati thali: farsan, shaak, dal, kadhi, rotli, rice, sweet and the sides that balance every bite.
Read →Indo-Chinese at Home: The Sauces and Techniques Behind Great Noodles and Manchurian
The sauces to keep in your kitchen and the high-heat techniques that make hakka noodles, fried rice and manchurian taste like the street stall.
Read →Bakery-Style Cupcakes at Home: Moist Crumb, Stable Frosting and Toppings
How to make bakery-style cupcakes at home: keep the crumb moist, pipe stable frosting, avoid sunken tops and add toppings that suit Indian flavours.
Read →Baking Classes vs Learning From Videos: What Hands-On Baking Actually Teaches You
Baking classes vs YouTube videos: an honest comparison of what each does well, where videos fall short, and how to combine both to bake better, faster.
Read →Cake Decoration for Beginners: Crumb Coat, Sharp Edges, Ganache and Nozzles
Learn cake decoration for beginners: how to level and crumb coat, get sharp edges, make ganache and choose icing nozzles, with steps you can try at home.
Read →Dal Makhani vs Dal Fry: Differences, Ingredients and When to Cook Each
Dal makhani vs dal fry: the dals, cooking time, tadka, richness and best pairings. Learn when to cook each and how to get restaurant-style flavour.
Read →How to Get Dosa Batter Right: Ratios, Fermentation and Troubleshooting
Get perfect dosa batter every time: rice and urad dal ratios, grinding, fermentation in cold and hot weather, and fixes for sticky or pale dosas.
Read →The Five Base Gravies of Punjabi Cooking: Red, Green, White, Brown and Kadhai
Learn the five base gravies behind restaurant-style Punjabi food: red, green, white, brown and kadhai, what goes into each and which dishes they make.
Read →A Guide to Gujarati Farsan for Diwali: What to Make, What to Prep Ahead and How to Store
Plan your Gujarati farsan for Diwali: the best snacks to make, a make-ahead schedule and storage tips to keep chakri, sev and chevdo crisp.
Read →Healthy Kids' Tiffin Ideas: Quick Indian Vegetarian Lunchbox Recipes
Healthy kids tiffin ideas for Indian vegetarian lunchboxes: quick parathas, chillas, Gujarati thepla and muthia, plus packing tips that keep food fresh.
Read →How to Make Ice Cream at Home Without a Machine: A Creamy No-Churn Guide
Learn how to make ice cream at home without a machine using whipped cream and condensed milk. Avoid ice crystals and try kesar pista or rose gulkand.
Read →Khaman vs Dhokla: What Is the Difference and Which Should You Make?
Khaman vs dhokla explained: batter, texture, taste, fermentation and when to make each. Plus tips for soft, spongy Gujarati steamed snacks at home.
Read →Pizza Dough and Pasta Basics for Vegetarian Italian Cooking at Home
Master pizza dough and pasta basics at home: hydration, resting, simple tomato sauce and pasta cooking tips for vegetarian Italian cooking in India.
Read →Restaurant-Style Punjabi Food at Home: Why Yours Tastes Different and How to Fix It
Why does home Punjabi food taste different from restaurants? Fix onion browning, tomato cooking, dum, cream timing, kasuri methi and smoky flavour.
Read →How to Make Soft Gujarati Rotli and Bhakhri at Home: Dough, Rolling and Puffing
Learn how to make soft Gujarati rotli and bhakhri at home: the right flour, water, kneading, rolling, puffing and fixes for hard or chewy rotis.
Read →How to Start a Home Baking or Home Food Business in India: Skills, Kit and Costing
Thinking of starting a home baking business in India? Learn the skills, equipment, a simple costing method and why to check FSSAI requirements first.
Read →Undhiyu: What Goes Into the Gujarati Winter Special and How It Is Cooked
Undhiyu is Gujarat's winter vegetable special. Learn what goes in it, how muthia and green masala work, and how Surti and Kathiyawadi styles differ.
Read →Vegetarian Mexican Food in India: Easy Fillings, Swaps and Salsas
Vegetarian Mexican food in India made easy: rajma, paneer, corn and capsicum fillings, smart ingredient swaps and fresh salsas using local produce.
Read →What to Learn First When You Start Baking: A Beginner's Checklist
A beginner's baking checklist covering must-have tools, oven temperatures, measuring by weight, mixing methods and the oven vs cooker question.
Read →Why Is My Eggless Cake Dense or Sunken? Common Causes and Easy Fixes
Why is my eggless cake dense or sunken? Find the causes, from overmixing and leavening to oven heat, with simple fixes for a soft, even sponge.
Read →Ready to start cooking?
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