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The Foodie’s Philosophy
Back in his young days, Boman Irani was extremely fond of eating out. He knew all the nooks and crannies of Bombay where one could...
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Yashika Maheshwari
Mar 9, 20181 min read
The Parameters that make an Ideal Cooking Oil
In such matters, it is best to listen to the experts. Doctors, Nutritionists and Dieticians point out that an ideal cooking oil should...
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Yashika Maheshwari
Mar 6, 20182 min read
Dal… with a Dash of Mustard Oil
Dal is usually seen as a humble everyday not-so-interesting dish. But all that can be changed dramatically with a dash of Mustard Oil....
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Yashika Maheshwari
Feb 24, 20181 min read
Boman Irani Tweets From His Stomach!
There’s one topic of conversation that Boman Irani engages in with the same enthusiasm and fervour that he has for discussing movies –...
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Yashika Maheshwari
Feb 20, 20182 min read
Another Exciting Potato Recipe!
A couple of weeks ago, The Mustard Specialist shared a potato recipe from the Kumaoni region. This time around, we continue following the...
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Yashika Maheshwari
Feb 8, 20182 min read
A Recipe from the Hills
Mustard oil has always been an integral part of healthy eating and cooking in the hilly regions of India… like Himachal Pradesh,...
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Yashika Maheshwari
Jan 19, 20182 min read
Breakfast in Kashmir
As the winter chill sets in across Kashmir, there is a traditional dish that shows up on the Kashmiri breakfast table. It is filling,...
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Yashika Maheshwari
Jan 12, 20182 min read
Cholesterol Problem? Solved!
Vinod Gupta, a senior Vice President at a well-known multinational corporation starts his day with a frugal fruit salad. His main meals...
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Yashika Maheshwari
Jan 9, 20182 min read
The Homely Taste of Kashmir
Across many parts of India, one of the favourite staple meals is Rajma-Chaawal, a traditional dish of rice and red kidney beans. When...
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Yashika Maheshwari
Dec 28, 20171 min read
A Heartening Message from Boman Irani
The fact that Boman Irani is a foodie is well-known – but Boman is a very special kind of foodie: he’s a health-conscious foodie. He...
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Yashika Maheshwari
Dec 26, 20172 min read
Perfectly Punjabi!
The streets of Amritsar are famous for their culinary delights and many, many foodies have lost their hearts to the fascinating...
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Yashika Maheshwari
Dec 12, 20172 min read
Celebrate… with a Bengali Flavour
The Bengalis certainly know how to use food as a celebratory item. And the best part is that it doesn’t necessarily have to be rich,...
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Yashika Maheshwari
Nov 28, 20171 min read
Crisp Potatoes, Delectable Mustard Oil!
The exciting thing about Indian cooking is that with a handful of traditional spices and a dash of spicy, pungent Mustard Oil, even the...
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Yashika Maheshwari
Oct 25, 20171 min read
Arbi – with a Special Aroma
Here’s a preparation of Arbi (also known as Taro Root) in which the entire recipe is brought alive by the delicious flavour and aroma of...
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Yashika Maheshwari
Oct 21, 20172 min read
Mustard Oil – The Winner!
In their health-conscious frenzy for chasing Zero-Fat and Fat-Free products, people tend to forget that fats are an essential part of...
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Yashika Maheshwari
Oct 12, 20171 min read
A Chutney from Bengal
The Bengalis create some truly unique culinary delights using Mustard Oil – and that includes a dazzling array of curries, pickles and...
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Yashika Maheshwari
Oct 10, 20172 min read
Let’s Celebrate!
The festive season is on – and it is time to bring on those special menus that give you a chance to indulge your taste buds… even if it...
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Yashika Maheshwari
Sep 15, 20171 min read
Discover the Goodness of Mustard Greens
We’ve written extensively about mustard and mustard oil on this blog. Today we look at another dimension – Mustard Greens. Mustard Greens...
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Yashika Maheshwari
Sep 11, 20171 min read
A Zingy Mustard Sauce… Delicious!
The colonial times had an interesting culinary influence on many Indian recipes. Several Bengali, Maharashtrian, Goan and South Indian...
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Yashika Maheshwari
Aug 26, 20172 min read
Awesome Aubergines!
Here’s a really creative – and delicious – way to make aubergines come alive with the scintillating flavour of mustard. It is called...
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