Sangeeta Khanna is a food and nutrition consultant, and develops recipes and products for the industry. She likes to curate experiential menus with local and wild-growing ingredients. She blogs at banaraskakhana.com and healthfooddesivideshi.com and freelances on matters of sustainable healthy food, regional cuisines and eco-travel. Her other interests are photography, birding and crafts.
When in Cyprus, learn how to make halloumi, ethically.
If you thought Indian cuisine lacked salads, you couldn’t be more wrong. Here is a list of salads from Kashmir to Kanyakumari.
This crunchy summer gourd is just the dish for this season.
This weekend, make an Italian-style salad with mango and cheese.
Home-made frozen desserts are easier to make than you think, and way healthier than supermarket options. Here’s an outstanding recipe.
Indians have always had an intense love affair with this traders’ snack, which was invented centuries ago by the Marwaris.
Blend cucumber and buttermilk, and you have a drink that’s almost a snack.
The easiest foolproof way to brew a good tea is to cold brew it for a few hours along with the herb of choice.
We all know couscous is nutritious; and if you get mangoes into the picture, it gets all the more interesting.
From kachalu chat to shikhanji, our streets, thankfully, still feature these seasonal street foods. You just have to look a little harder to find them.
Try beet and carrots for a burst of health and colour on your plate.
Here is another prebiotic and probiotic breakfast that is as instant as opening a box of cereal.
This Rajasthani breakfast made using barley is a great source of nourishment because of its prebiotic and probiotic properties.
A pakoda is not just a fritter. The Hindi heartland itself has numerous distinctive varieties, and we are at risk of losing them.
Sago pesto paneer salad and porridge of barnyard millet sound great even if you’re not fasting.
This barnyard millet and buttermilk ‘vrat ka dhokla’ is light and refreshing.