Kakrol fry | Kakrol bhaja is an easy, comforting dry vegetable Bengali side dish made with spiny gourd and a few spices. It goes perfectly with rice and dal combo. Kakrol is the Bengali name of spiny gourd or teasel gourd. A green color vegetable, covers with tiny spines used across India and some parts […]

What’s that vegetable? Cultivated all over India and identified by its slightly bitter taste, Kantola is also known as spiny gourd or teasel gourd. Other names this vegetable is known by include Kantola in Gujarati, Kikoda in Rajasthan, Kakrol in Bengali and Kantol in Marathi. Seasonal vegetables are great if you are looking for regular […]

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“Tandoori cuisine is a veritable treasure trove of flavor and history. It’s an irresistible journey through time, with each bite taking you back to the ancient traditions that have helped shape this iconic Indian fare. From its rich spices and fragrant aromas to its vibrant flavors and textures – tandoori cooking is a sumptuous feast […]

“”Did you know that the Mughal emperor, Aurangazeb, was a vegetarian? How about that saffron is only added to dishes during the winter? Such are the secrets of Mughlai cuisine in India. Mughlai brings to mind murgh musallam, navratan korma and the famed rose phirni. However, Chef Osama Jalali, a 39-year-old Indian chef and food historian from Delhi, says it […]

Get your fresh Jamun/ Madonis in store this weekend. Limited stock available… so hurry! Jamun is a healthy and nutritious fruit that’s packed with a variety of nutrients. It’s a rich source of antioxidants, calcium, phosphorus, and flavonoids. It also contains other nutrients like sodium, thiamine, riboflavin, carotene, fibre, niacin, folic acid, protein, and fat. It’s […]