Dijon mustard is a smooth, tangy mustard from Dijon in France’s Burgundy region, prized for its pale yellow colour, creamy texture, and clean, sharp heat derived from brown or black mustard seeds mixed with verjuice, wine, or vinegar. Celebrated for its balance of pungency and elegance, it became popular worldwide as a versatile flavour enhancer…
Tag: #wholefood
Authentic Kashmiri Rogan Josh Goes Vegan
Rogan josh is a fragrant, slow-cooked curry of Kashmiri origin, traditionally made with tender lamb or goat simmered in a rich gravy of browned onions, yogurt, aromatic spices, and Kashmiri red chillies that lend its signature deep hue. Introduced to Kashmir by Mughals, it epitomizes the region’s Persian-influenced cuisine and is among India’s most iconic…
Wholesome Indian Mixed Veggies Salad
Mohini Gill’s mixed vegetables salad is a vibrant, nutrient-rich dish that balances crunch, spice, and a hint of sweetness. Finely chopped cabbage and grated carrots form the fresh, crisp base, while grated coconut and powdered peanuts lend body and nutty depth. Chopped onions and green chillies bring a sharp bite, complemented by the mellow softness…
How to Make Fluffy Khaman Dhokla in Minutes
Khaman dhokla is a light, spongy, savory steamed cake made from gram flour, originating from the western Indian state of Gujarat. Known for its bright yellow color, fluffy texture, and balanced tangy-sweet-spicy flavors, it is tempered with mustard seeds, green chilies, and curry leaves for extra aroma and taste. Traditionally, the batter is fermented overnight,…
Discover the Richness of Sindhi Sai Bhaji
Sindhi cuisine is a vibrant blend of flavors shaped by the community’s history and cultural exchanges across regions, with dishes that emphasize simplicity, wholesomeness, and balance. Among its most iconic dishes is Sai Bhaji, a nourishing preparation of spinach, greens, lentils, and vegetables simmered with mild spices. This one-pot dish is cherished not only for…
Nutritious Bengali Potoler Dolma: A Plant-Based Delight
Potoler Dolma, a Bengali classic, becomes wonderfully wholesome in its WFPB version, where pointed gourds (potol) are stuffed with a plant-based filling instead of the traditional non-vegetarian or oily mixes. The stuffing can be made with spiced lentils, mashed chickpeas, moong dal, or a mix of vegetables like grated carrot, bottle gourd, peas, and crumbled…
Healthy WFPB Maharashtrian Kadhi for Gut Health
Maharashtrian kadhi can be easily adapted into a whole-food, plant-based (WFPB) version by using homemade plant-based yogurt made from soy, peanut, or cashew milk instead of dairy, and thickening it with chickpea flour (besan). This variation is lighter than the Punjabi kadhi and does not include deep-fried pakoras, making it naturally healthier and more digestible….
Traditional Kerala Payasam Recipe: Pineapple Delight
Onam, one of Kerala’s grandest festivals, falls on September 5 in 2025 and is celebrated with a lavish feast where payasam, a traditional pudding, is indispensable—often with more than one variety served. I usually prepare ripe jackfruit payasam, though its availability is uncertain during the monsoon, since jackfruits need hot weather to ripen. At such…
Authentic WFPB Thalipeeth: A Healthy Maharashtrian Delight
Thalipeeth, a beloved Maharashtrian flatbread, can be made fully Whole-Food Plant-Based (WFPB) without losing its traditional charm. The base is bhajani, a multigrain flour mix usually containing roasted sorghum (jowar), pearl millet (bajra), rice, wheat, and lentils like chana dal and urad dal. For a WFPB version, the flours are simply combined without oil or…
Fresh Ginger Inji Pachadi Recipe for Festivals
Inji pachadi, a traditional South Indian dish often prepared during festivals like Onam, is a refreshing whole-food, plant-based (WFPB) side made with freshly ground ginger, coconut, green chilies, and tempered mustard seeds, with a touch of tamarind for natural tanginess. Prepared without oil in a WFPB adaptation, it retains its light, wholesome character while enhancing…
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