Unveil the flavours

Spicy Techa (Thecha) is a fiery Maharashtrian condiment made with green chilies, garlic, and peanuts, often paired with bhakri or thalipeeth. It’s simple, rustic, and deeply rooted in everyday meals. There’s something about Maharashtrian kitchens that feels grounded — the aroma of roasted chilies, the crackle of garlic in oil, and the earthy taste of millet breads. Techa , or Thecha , is one of those accompaniments that doesn’t demand attention yet quietly transforms a meal. A spoonful alongside bhakri or jowar roti is enough to wake up the palate. Traditionally, Thecha is made by pounding green chilies and garlic together, sometimes with peanuts for texture. The coarse paste is then tempered with mustard seeds and asafoetida. The result is sharp, spicy, and aromatic — a chutney that feels less like a side dish and more like a statement. Here’s the recipe in detail: Ingredients Raw red chilies – 15 Garlic – 10 cloves Oil – 1 tsp Cumin seeds - 1/4 tsp Peanuts – 1 tbsp Asafoetida – ½ tsp...

There are dishes that feel less like recipes and more like memories, and Gojjavalakki is one of them. In many Karnataka households, mornings begin with the earthy aroma of tamarind simmering gently, jaggery melting into its tang, and the unmistakable rustle of poha being folded into the gojju. I remember how mom and aunt would prepare it with quiet precision, soaking the flattened rice just enough, never too soft, never too dry. The peanuts roasted to a golden crunch, the red chilies lending their fiery whisper, and the tamarind pulp binding it all together into a harmony of flavors. A hint of jaggery to balance the flavors. It wasn’t just breakfast; it was a ritual. A dish served after temple visits, during festivals, or on lazy Sunday mornings when the family gathered around the kitchen. Each spoonful carried the balance of sweet, sour, and spice. It is a reminder that life itself is best savored in contrasts. Even today, when I make Gojjavalakki, I’m transported back to those kitche...

There are some recipes that don’t just sit in the kitchen, they linger in memory. This kesar drink mix is one of those. I didn’t plan it like a grand invention; it started as me tossing together saffron strands, a handful of nuts, and a dust of nutmeg, just to see what would happen. And then suddenly, I had this golden blend that felt like comfort in a jar. I love how saffron behaves- it is delicate, almost shy, but when it blooms in warm milk, it transforms into something magical. Add the crunch of roasted almonds, cashews, walnuts and pistachios and the fragrance of nutmeg and mace, and you’ve got a mix that works for everyone. You can add jaggery or dates for sweetness. Kids sip it without fuss, adults call it soothing, and I call it my shortcut to a little luxury on ordinary days. Ingredients 15–20 strands saffron (kesar) 1/2 cup almonds 1/4 cup cashews 1/4 cup pistachios 1/3 cup of walnuts 1/2 tbsp  nutmeg powder 2 mace (optional) 2 tbsp dried rose petals (optional, for aroma)...