Pure masala refers to a single spice, on its own, in its natural or ground form. Think cumin seeds, fennel seeds, turmeric powder, or a traditional whole-spice mix like panch phoron, where nothing extra has been added beyond the spice itself.

Eating a spoonful of saunf after a meal is an old Indian habit, passed down through generations rather than something new. It is chewed slowly, often along with a pinch of sugar crystals, and is meant to freshen the mouth after a meal rich in spices, onion, or garlic.

Most Indian kitchens have a jar of red chilli powder within arm's reach. But open a few spice cabinets in coastal or South Indian homes, and you will also spot a bright, golden powder that looks nothing like the usual red mirch.

Walk down any street in North India on a hot afternoon and you will spot a cart selling tall glasses of a cloudy, pale drink over ice.

Few dishes demand the kind of patience Hyderabadi haleem does. A thick, slow-cooked blend of wheat, lentils, and meat, pounded over hours into a smooth, almost porridge-like texture, haleem is one of the most labour-intensive dishes in Indian cooking. It's especially associated with Ramadan, when kitch

Ask anyone from Maharashtra about breakfast, and misal pav will almost certainly come up. A fiery sprouted moth bean curry, topped with crunchy farsan, onions, and a squeeze of lemon, served alongside soft, buttered pav. It's bold, spicy, and deeply satisfying, and the masala behind it is exactly why it's earned such a devoted following far beyond Maharashtra.