Upma is a porridge-like dish from southern India. It’s made of semolina and commonly eaten as breakfast or snack. It was my one of favorite things to eat at grandmas; my aunts/mamis would make it for us cousins in the summer afternoons when we’d come running in the kitchen with our tummies rumbling.

At one of my childhood homes, we were next door neighbors to a family from Kerala. Their youngest college-going daughter was my idol - I loved how she carried fresh mogra flowers in her ebony black hair, how she talked with kindness and played with me and my sister for hours.

I used seasonal citruses - blood oranges and oranges, paired them with Fenugreek leaves, drizzled lightly warmed olive oil to reduce their bitterness and topped with toasted crushed coriander seeds and I am loving the combo!

Indian tomato soups aren’t as tart as those I find in the U.S. or the more frequent bisque-style ones. I reckon there is a higher inkling for sour than tart for Indian taste buds. This soup hits just that note with pepper, a little of garlic and bay leaf. It’s non-fussy to make, and with homemade ghee-roasted croutons (see recipe), it’s super comforting.

Back in India, my mum used to make homemade croutons long before I knew what “croutons“ were. She uses ghee as the prime roasting agent, which partakes a lovely light nutty flavor and help lower glycemic index of otherwise high carb bread. I added herbs to mum’s original recipe and it works great for soups and salads alike!

Spicy lemongrass and curry leaf clear soup broth is lightly scented and flavored with lemongrass and fragrant curry leaves. The black pepper and jalapeños give it the sinus clearing kick you need on cold, frigid days. Addition of cooked brown rice adds a dense nutrition profile and profile to an otherwise low-key broth and makes it super filling.

The radicchio is soaked in ice cold water first to cut down the bitterness, combined with seasonal persimmon and finished a fantastic dressing made of pomegranate molasses.

Traditionally, ghughri is made with whole wheat grains on Uttarayan (kite-flying festival) in Gujarat. I gave it my twist and made it a low gluten alternative - Farro and turned it into a nice wholesome dessert. This Farro's got ghee, cardamom and jaggery working for it. All I have to say is - you will love it!

This elevated OJ with carrot & turmeric root juice is a super simple way to start your day and feel good from the INSIDE OUT!

Seasonal fruit, fragrant spices and nutty brown butter - this delicious combination comes together to make a wonderful people-pleasing cake. One of the best things about the cake? It’s gluten-free!

The best thing about Soba is you don’t need complicated creamy sauces or special ingredients and that’s why it’s perfect to make when you are low on groceries.

A one sheet meal that requires minimal ingredients so easy to put together and is equally effortless to make. The flavors on this one are going to blow your mind. Mildly sweet and nutty squash with aromatic and wonderful tasting curry leaves will make this baby #1 on your regular weekly menu.