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How Asafoetida Helps Indians Cheat Religion?
Why is asafoetida or heeng such a popular ingredient in Indian cuisine and how is it secretly helping you cheat religion? Read more
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Cold Pressed Oils vs. Refined Oils
The debate between cold-pressed and refined oils continues, with each type offering unique benefits. Both have their uses, with cold-pressed for low-temperature cooking and refined for high-temperature and neutral-flavor needs. Read more
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Why does Maharashtrian Food Taste Interesting?
Discover the scientific logic behind the flavorful diversity of Maharashtrian cuisine, thanks to Dr. Ganesh Bagler’s pioneering work in computational gastronomy. Read more
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Is Gluten Bad For You?
Gluten, a protein in wheat, barley, and rye, affects a small portion of the population. While essential for bread, it is harmful only to those with Celiac disease or intolerance. Read more
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The Truth Behind Probiotic Foods
Approximately 45% of human body cells are microbial, primarily in the large intestine. Then why do we need probiotics? And what are prebiotics? Read more
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The Science of Lacto-fermentation
Lacto-fermentation is an ancient process using friendly bacteria to create delicious, nutritious food. It’s vital for yogurt and idli, and can elevate vegetables and fruits into flavor-packed pickles and hot sauces. Read more