However, rotis are just one of the amazing dishes that atta can make. There is so much more!

Take paranthas, for example. Unlike rotis, which are thin and soft, paranthas are often layered, flaky flatbreads that can be plain or stuffed. The process of making them is an art: the dough is rolled out, spread with ghee or oil, folded, and rolled again before cooking on a hot griddle. When stuffed, parathas become a complete meal in themselves. Spiced potato (aloo) is the classic, but there’s a universe of fillings beyond that. For instance cauliflower (gobi) sautéed with cumin and ginger, paneer crumbled with herbs, radish (mooli) with chilies and coriander, even spiced lentils or leftover keema (minced meat) can be used to stuff a parantha. In Punjab, a breakfast of aloo parantha with a dollop of butter and a glass of lassi is practically sacred.

Then there are pooris, little circles of atta rolled thin and deep-fried until they balloon into golden puffs. I still remember the excitement in our home when pooris were on the menu; they signaled celebration, served with chole, potato curry, or even halwa on festival mornings. Till date, this is the meal I make for my now grown sons on Sunday. It is our most favorite brunch time food!

During festive times, my family makes atte ka halwa, where the flour is roasted slowly in ghee until it turns a rich caramel brown, then sweetened with sugar and perfumed with cardamom. It’s rich, comforting, and tastes like celebration.

Atta is usually made from durum or sharbati wheat, stone-ground to retain the bran and germ. This not only gives it more fiber and nutrition than refined flour but also that slightly nutty taste we love in rotis and paranthas. Across India, atta is the backbone of daily meals—literally shaping bread, sweets, and snacks that nourish body and memory alike.

From a wellness lens, atta’s fiber aids digestion, its complex carbs provide steady energy.

Reach for Laxmi Atta, milled with care to ensure softness, flavor, and that perfect balance between nutrition and taste. Whether you roll it, fry it, or roast it, atta is a grain that has been feeding generations, and will continue to anchor our meals for years to come.

Reach for Laxmi Atta milled with care to ensure softeness and flavor.

You could shop the same from the Laxmi’s Amazon Store

The post Using Atta in Different Ways appeared first on Monica Saigal Bhide.

Besan’s gifts go well beyond taste. It is naturally gluten-free, packed with protein, and versatile enough to take on both sweet and savory avatars. In our home, ladoos made of roasted besan, ghee, and sugar were rolled by hand into perfect spheres and my cousins and I would try to sneak them while they were still warm. Then there was kadhi, a Punjabi staple in our family: a yogurt-and-besan curry, tangy and comforting, often ladled over rice. Each dish showed besan’s adaptability and the fact that it could be indulgent or everyday, celebratory or soothing.

Across India, besan takes on regional personalities. In Rajasthan, it is shaped into gatte—dumplings simmered in spiced yogurt sauce. In Gujarat, it becomes the base for dhokla, those airy, tangy cakes that are steamed and finished with mustard seeds and curry leaves. In Maharashtra, it turns into zhunka, a quick and rustic stir-fry with onions, green chilies, and a generous splash of oil. Even the humble pitthi ke parathe of Uttar Pradesh (flatbreads stuffed with spiced besan) show how deeply it is woven into daily meals.

And besan has always lived in the space between food and wellness. My grandmother swore by her besan face masks (prepared with turmeric and sometimes a touch of rosewater) for glowing skin before festivals and weddings. I used to roll my eyes when she would smear the mixture on me, but secretly I loved the cooling touch and the smell of turmeric and flour mingling on my skin. It was her way of saying that food could heal us, inside and out.

Besan binds flavors, memories, and traditions together: one pakora, one curry, one sweet ladoo at a time.

For perfect texture, try Laxmi Besan (Chickpea Flour). It’s finely milled and makes both chillas and sweets light yet hearty.

You could shop the same from the Laxmi’s Amazon Store

The post Cooking with Besan appeared first on Monica Saigal Bhide.

Making your own masala or spice blend is easier than you think. Begin with whole spices—cumin, coriander, cardamom, cinnamon, cloves—and toast them gently to release their oils. The aroma alone is intoxicating, a signal that the spices are unlocking their magic. Once cooled, grind them to a fine powder. The art is in the balance: cumin offers earthiness, coriander brings citrusy brightness, cinnamon adds warmth, cardamom layers sweetness, and cloves contribute a peppery bite. Too much of any one, and the harmony is lost; just the right touch, and the masala sings. The best combination is the one YOU love. Try different combinations, add or remove spices. Play with the mix until you get what appeals to your taste buds. That is the real beauty of these blends: you make the one that sings to you!

What makes traditional Indian masalas remarkable is their regional diversity. In Kashmir, a traditional blend leans on fennel and dried ginger, producing a fragrance that is both soothing and sharp. In Punjab, black cardamom, mace, and peppercorns create a bold, smoky heat that matches the richness of butter-laden gravies. South Indian kitchens bring forth sambar powder, bursting with dried red chilies, curry leaves, fenugreek, and mustard seeds, the very essence of many of the  tangy, tamarind-laced curries. Even within a single city, households will differ—one neighbor might swear by adding nutmeg for depth, while another insists on dried rose petals for a whisper of perfume. Masala is geography, memory, and technique, all bottled up in a jar!

Wellness is woven into the story, too. Cumin aids digestion, coriander cools inflammation, cinnamon steadies blood sugar, cardamom refreshes the breath, and cloves are famed for their antiseptic and anti-inflammatory powers. Together, these spices become nature’s pharmacy, a blend of taste and therapy that has nourished Indian kitchens for centuries.

To make masala is to participate in a timeless ritual: roasting, grinding, blending, tasting. And, waiting to season the meals and memories of those who gather at your table.

Homemade Garam Masala

There is no single recipe for this spice mix. Every region in India, every area, every house, every cook within every house has their own favorite version. And even though I never hesitate to buy other premixed spices, garam masala is one that I always make at home. It has to have the right balance of flavors that appeals to my palate. Some cooks like to add red pepper to it, others add nutmeg, some add saffron. I guess there is no purist recipe here – so mix what you like and don’t forget to enjoy the results!

Monica’s Basic Garam Masala

Yield: About ½ cup

• 2 tablespoons coriander seeds
• 2 tablespoons cardamom seeds (from green cardamom pods)
• 1 tablespoon black peppercorn
• 2 tablespoons cumin seeds
• 1 stick cinnamon, broken up into smaller pieces
• 1/2 teaspoon whole cloves
• 1 teaspoon fennel (add more fennel if you like sweetness. I always end up using two teaspoons)

Put all the spices on a dry heavy skillet over medium-high heat. Once the skillet is hot, turn the heat down to medium. Toast the spices, stirring occasionally, until they give off a gentle aroma. It will take just a couple of minutes. Keep your skilled on medium heat so you don’t burn the spices. Once the spices are gently roasted, turn off the heat and place the spices in a heatproof plate to cool completely.

Transfer the mixture to a spice grinder and grind to a powder. Use immediately or store in an airtight container in a cool, dry place.

To get the best spices, reach for Laxmi’s whole spices to create your own blend.

You could also Shop from the Laxmi Amazon Store

The post How to Make Your Own Masala Blend appeared first on Monica Saigal Bhide.

Of course, when it came to cooking the rice, the key ingredient, my mother always said was patience. Her process was simple, but it had to be done just right: rinse the rice until the water runs clear, soak it for thirty minutes, then add it to a pot with enough water to cover it by two inches, and let it steam gently until each grain is fluffy and separate. Now this was her way to cook Basmati rice. (I learned as I grew up that there were many different types of rice with as many different cooking methods. Nature never ceases to delight wither it is Bamboo Green Rice or the Himalayan Red rice!)

Basmati was also our celebratory rice. For birthdays, my father would crown it with saffron, fried cashews, and golden raisins. For festivals, biryani would arrive at the table and when the lid was lifted….the spice-laden aroma mixed with the nutty rice was nothing short of magical. My personal favorite was always my grandmother’s goat biryani—slow-cooked meat melting into the grains, with just the right amount of heat from green chilies. My mother’s vegetable pulao, though, could give it stiff competition, with peas, carrots, and tomatoes dotting the rice like jewels.

What I later learned is that every region of India has its own interpretation of biryani. In Hyderabad, it is dum-style, where the rice and marinated meat are layered and sealed in a heavy pot, slow-cooked so the steam marries the flavors together. In Kolkata, potatoes share the stage with meat, and a subtle sweetness from saffron and rose water perfumes the dish. Lucknow’s Awadhi biryani is regal and refined, often cooked with delicate spices and tender cuts of lamb. Even within families, there are variations: some insist on frying the rice in ghee before steaming, while others half cook the rice separately and fold it gently into the curry base. Each method produces a slightly different character: some biryanis are rich and heavy, while others are light and aromatic.

Beyond biryani, rice itself takes on countless forms. Basmati can be transformed into a simple jeera rice, with cumin seeds sizzling in ghee before the grains are added. It can become khichdi, a comforting porridge of rice and lentils tempered with turmeric and ginger. Or it can be turned into sweet payasam or kheer, simmered slowly with milk, cardamom, and sugar until every grain is soft and infused with sweetness. Even the cooking methods vary. While steaming preserves the long, separate grains, pressure cooking creates a creamier, softer texture. Each approach reflects the intention of the dish: festive, everyday, or nourishing.

Basmati itself is a gift of the Himalayan foothills. Known as the “queen of fragrance,” its name literally means “fragrant” in Sanskrit. Each grain elongates when cooked and remains separate, a mark of quality that makes this rice prized worldwide. Beyond its aroma, basmati is lower on the glycemic index than many other rices, making it gentler on blood sugar. In Ayurveda, it is considered cooling and easy to digest, a food that nourishes body and spirit. It is no wonder that in so many Indian homes, including mine, basmati rice is never just food. It is celebration in every grain.

Cook your next pulao or biryani with Laxmi Basmati Rice. It’s aged to perfection and brings out that nutty aroma we all crave.

And if you are looking for a Fusion Recipe and from your Left over Biryani Pulav?

Check this out:

The post Rice, Rituals & Remembrance – Basmati appeared first on Monica Saigal Bhide.

Cooking a basic dal is deceptively simple: rinsed lentils, water, a touch of turmeric. But what makes it sing is the tadka: the tempering. Heat ghee or oil, add spices like cumin seeds, aromatics like garlic, and dried red chilies, and pour it sizzling over the dal. Suddenly, you’ve gone from plain comfort food to a dish layered with aroma, complex flavors and delicious taste. And what is more is that it can be different each time. Changing the fat (use ghee, try different oils), the spices (cumin adds a totally different flavor than mustard seeds), aromatics (ginger, garlic, shallots, green chilies, curry leaves.. so many choices) or adding other dried spices can completely alter the flavor profile. The possibilities are endless!

And of course, the types of dals available are as diverse as India itself! Moong dal is light and easy to digest, perfect for when you need comfort. Masoor dal, with its coral hue, cooks quickly and offers a nutty sweetness. Chana dal brings a hearty bite, while urad dal gives us the creamy base for dosas and the iconic Dal Makhani. These humble pulses are also nutrition powerhouses, rich in protein, fiber, and iron — a vegetarian’s best friend for building strength and energy. In Ayurveda, dals are considered sattvic food: calming, nourishing, and ideal for balance.

Split Lentil Dumplings (Urad Dal Ke Vade)

Serves 4
Prep Time:10 minutes plus 2 hours to soak the dal
Cook Time: 30 minutes
By Monica Bhide from Everything Indian

These delightful lentils can be served as cocktail appetizers. Traditionally they are served drenched in yogurt and topped with dollops of tamarind chutney.

Ingredients

• 1 cup Laxmi urad dal (white split gram dal), rinsed
• 1/2 teaspoon fenugreek seeds
• 4 cups hot water 1 1-inch piece fresh ginger root, peeled and coarsely chopped or you could also use ginger garlic paste for a quick fix
• Table salt to taste
• Vegetable oil for deep frying

Instructions

1. Soak the urad dal and fenugreek seeds in hot water for about 2 hours. Drain.
2. In a food processor add the urad dal, ginger, chilies and salt. Process to a smooth batter. You may add upto 2 tablespoons of water if needed. Transfer to a bowl.
3. Heat the vegetable oil in a deep pan or a deep fryer to 375 degrees F. Place a few tablespoons of the mixture, one at a time, into the oil. Make sure you do not overcrowd the pan. Deep fry the balls until golden brown all over, 2-3 minutes. Remove with a slotted spoon and drain on paper towel. Let the oil return to temperature between batches. Continue until all the dal is used. Serve hot.

Try making your dal with Laxmi Moong Dal or Laxmi Masoor Dal. Their consistent quality makes all the difference when you want a dish that feels like home.

Want to know about one more Interesting Fusion recipe with Lentils? Check out this recipe below.

The post Understanding Dals appeared first on Monica Saigal Bhide.

In Indian cooking, how you layer these spices is everything. It’s not just about what you add, but when you add it and how it’s treated. It’s a rhythm, a choreography, an old melody passed down from hand to hand. To be very clear – these aren’t really mandatory rules of Indian cooking. These are ways I learned to cook with spices. I offer them to you as a guide. Start to play around and once you understand how spices bloom, how they flavor in layers, then you are ready to create your own custom magic on how you use these!

Here I will take the example of making a simple fish curry. I always begin with the whole spices—seeds and leaves tossed into hot oil to crackle and bloom. That moment, when cumin hits hot ghee and releases its smoky perfume, is the first brushstroke. Typically a base is added next – onions, tomatoes, ginger garlic. Next come the ground spices—turmeric, coriander, chilli powder—added to deepen and structure the flavor. Once the base spices are cooked, I would add the fish and some liquid (water, stock or coconut milk). As for the spices, I would finish with the aromatic notes: a dusting of garam masala. In case I was making a dessert, the final garnish would be ground cardamom or a few strands of saffron. These are typically added last, just before serving, to preserve their delicate aromas.

My best advice is this: don’t be afraid. Trust your nose. Let your palate lead you. This isn’t about following rules perfectly—it’s about learning to listen to your ingredients, to cook with all your senses, and to embrace the joy that comes from bringing something alive in a pan.

Let me walk you through how this works in a simple recipe—a vegetable pulao, one of those pantry staples that Indian households turn to again and again. It’s a dish that’s easy enough for a weekday but layered enough to feel special.

Layered Vegetable Pulao (Serves 4)

Ingredients

• 2 cups Laxmi basmati rice, rinsed and soaked for 30 minutes
• 1 tablespoon Laxmi ghee 
• 1 teaspoon Laxmi cumin seeds
• 1 bay leaf
• 1 small cinnamon stick
• 1 medium onion, thinly sliced
• 1 teaspoon Laxmi turmeric powder
• 1 teaspoon Laxmi coriander powder
• Salt to taste
• 2 cups mixed vegetables (such as peas, carrots, and green beans)
• 3½ cups hot water
• ½ teaspoon garam masala

Instructions

Begin by heating the ghee in a heavy-bottomed pot. Once the ghee is hot, add the cumin seeds, bay leaf, and cinnamon stick. Let them sizzle for a few seconds until their fragrance is released. 

Add the sliced onions and sauté until they turn golden brown. Stir in the turmeric and coriander powders, allowing the spices to bloom in the hot fat for just a few seconds. Add the mixed vegetables, salt, and the soaked, drained rice. Gently stir everything together so the rice and vegetables are coated in the spiced oil.

Pour in the hot water and bring the mixture to a gentle boil. Once it’s boiling, reduce the heat, cover the pot, and let it simmer for about 15 minutes. Turn off the heat and allow the pulao to sit for another 10 minutes without lifting the lid. Just before serving, fluff the rice and sprinkle in the garam masala. Stir gently and serve hot with a simple Masoor dal.

Once you start layering spices this way, you’ll never want to cook any other way again. You’ll notice your food tastes more dimensional—warm, complex, comforting. You’ll start to feel more confident playing with flavors, painting with spice in a way that feels intuitive.

If you’re ready to start painting with spice, I recommend beginning with a few high-quality basics. 

Laxmi’s turmeric and cumin are pantry staples I turn to again and again.

The post Painting with Spices: How to Layer Flavor Like an Indian Cook appeared first on Monica Saigal Bhide.

Today, I want to celebrate those quiet champions: cumin powder, coriander powder and turmeric to name a few. These spices that turn dal into comfort, plain vegetables into memorable dishes, and even simple soups into something soulful.

Before deciding what foods to pair spices with, it’s important to learn the best way to cook with them. Spices are best friends with fat: Heat coconut oil, grape-seed oil, peanut oil, vegetable oil or clarified butter in a pan, add the spices. This helps the spice release its essence. Later, the seasoned fat can be used to distribute the flavor throughout your entire dish. Another great way to intensify the flavor of whole spices like cumin, coriander and cinnamon is to dry roast them on a medium hot skillet. Just remember: under a minute is all your will need as spices roast quickly. Once that is done, you can grind the spices and use them almost as you would “finishing spices”: use them at the end of cooking to garnish the dish.

Now Let’s Explore:

Let’s begin with cumin, the smoky storyteller of the spice world. Whole or ground, it brings a toasty depth to everything it touches. You can use it whole to create delightful tadka (tempering) for your lentils or curries. Try toasting it gently in a dry pan and grinding it fresh to create a final sprinkle over just plain yogurt. I once wrote that cumin had me at first taste, and it’s true. A dash of Laxmi Cumin Powder is like the steady bass note in your favorite song: it holds the flavor together without ever taking over.

Then there’s coriander powder that is so often mistaken for just a filler spice, when it’s really the foundation. Mellow, citrusy, with a whisper of warmth, it marries other flavors and lets them shine. Think of it as the friend who listens more than she talks and who always shows up when you need her. Coriander powder is that subtle alchemy that makes my spinach paneer taste like my mother’s! It is used to thicken curries. So in the US, coriander seeds are called the same as in India, however, fresh coriander leaves are referred to as cilantro. Also, there is a group of people who say that coriander (cilantro) tastes like soap to them. Apparently it is a real thing! I am not one of those people so I love using it! 

Turmeric, of course, is the golden healer. I once joked that I would turmeric my turmeric. And truly, this anti-inflammatory marvel has earned its moment in the wellness spotlight. But in Indian kitchens, it’s always been there: in the background, giving our dals that sunlit hue, our sabzis that grounding earthiness. Mix a pinch of Laxmi Turmeric with black pepper (to enhance absorption) and add it to soup, lentils, or even your morning scramble. It’s a warm hug in powdered form! 

And let’s not forget black pepper. Before chili peppers arrived in India, black pepper ruled the heat game. It’s not flashy, but it’s a finisher. That final crack of pepper over a bowl of rasam or a plate of fried eggs wakes up everything else. It’s also the quiet co-star that helps turmeric do its magic in your body. 

These four spices—so easy to overlook—are the real MVPs of Indian kitchens. They form the rasa, the emotional essence of food. 

Usage Tip: Want a quick flavor boost? Try this:

Mix 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp turmeric, and ¼ tsp pepper. Sauté in warm ghee, then stir into cooked lentils, soup, or rice. That one spoonful of spiced ghee and it is a gamechanger. But here is the key: try to use these in different quantities or different forms. For instance, ground cumin tastes different from whole. Same with coriander seeds. Use this as a baseline and create your own favorite flavor combination! I like to add whole red chilies in mine. You can literally create whatever combination you wish! 

#EverydayIndian #LaxmiLoves #SpiceWisdom #CookWithHeart #ad #laxmihaina

The post The Overlooked Heroes of Indian Cooking appeared first on Monica Saigal Bhide.

On April 24, 2025 I had the immense honor of working with the talented students of William & Mary to present Flavors Without Borders: From India with Love / A Taste of Bangladesh — a cross-cultural dining experience at Commons Dining Hall that celebrated heritage, storytelling, and belonging through food.

Together with W&M Dining team and Aramark, we created a one-night journey through India and Bangladesh — blending tradition with modern creativity. From Mishti Doi to Gulab Jamun, every dish carried a story.

This dinner was more than food — it was a celebration of identity, of cross-cultural friendship, and of storytelling through cuisine.

And truly, I felt that in every moment.

The post Flavors Without Borders Event appeared first on Monica Saigal Bhide.

Book Trailer

See the attached trailer of Kashmir highlighting key locations from the book—Sharmila’s first encounter with George on Dal Lake and the snow-covered mountain peaks where love and history collide.

A Special Q&A Corner

Over the past year, many of you have asked me about the inspiration behind the novel. Here are a few of my favorite questions:

Did you travel to Kashmir for research? I went to Kashmir as a young woman and never forgot it! Every sip of kahwa and every sunset on Dal Lake in the book comes from real-life moments.

Will there be a sequel? I have some exciting news coming soon… 

Stay tuned!

The post Explore A Kiss in Kashmir Like Never Before! appeared first on Monica Saigal Bhide.

A year ago, A Kiss in Kashmir found its way into the world, and through its pages, many of you embarked on a journey into the misty valleys, saffron-scented air, and timeless romance of Srinagar. Your messages, reviews, and reflections have shown me how deeply the novel has resonated with you, and I am beyond grateful for your support.

Revisiting the Heart of the Story

At its core, A Kiss in Kashmir is about love in all its forms—romantic love, love for heritage, and love that transcends loss. From the passionate connection between Sharmila and George to the echoes of Vikram’s presence in every corner of Kashmir, the story explores how the past and present intertwine in ways we least expect.

Critics have praised its lush descriptions and evocative storytelling:

• A mesmerizing journey that blends the poetry of the landscape with the raw pulse of human emotion.” — The Himalayan Review
• “Monica Saigal’s lyrical prose makes Kashmir more than a backdrop—it’s a breathing, vibrant character in itself.” — Literary Echoes

The post One Year of A Kiss in Kashmir appeared first on Monica Saigal Bhide.