sarchakra

Do you practice religion? I practice religion, but I approach it with openness and flexibility. To me, most religions are different paths leading to the same deeper truth. As Ramakrishna said, ‘Joto mot, toto poth’ – as many beliefs, so many paths. Different rivers, same ocean. At their core, religions guide people toward compassion, self-awareness, humility, and connection. No faith is truly…

There comes a point when you realize you may have been a little too optimistic at the grocery store. Five overflowing cups of blueberries later, the answer became obvious- jam. Not the overly sweet, one-note kind, but a deeply rich blueberry jam layered with whatever the pantry quietly offered up. A handful of goji berries for chew and depth, cinnamon for warmth, fresh lemon juice to brighten…

Capsicum masala is a lesson in restraint. There are no tomatoes or cream, in this dish- just heat, spice, fat, and timing. When cooked properly, the peppers do not collapse into softness but hold the structure while absorbing the masala. The tempering is aromatic but not aggressive, the onions softened but not browned, and the spices are bloomed just enough to release their oils without…

There’s something quietly luxurious about a jar of homemade granola sitting on your counter. Warm spices, toasted nuts, and that light sweetness you rarely find in store-bought versions, works as more than just breakfast. Think of it as a base you can shape in different directions. Change the nuts, swap the dried fruit, adjust the sweetness, lean into spice or keep it clean and simple. It adapts…

It’s been a little while since I last shared a recipe here. Life has had its own rhythm lately, and the past six months have been personally demanding in ways that required my full attention. In the meantime, my drafts have quietly grown into a collection of ideas, notes, and half-finished creations I’ve been slowly returning to whenever I can. Today felt like the right moment to revisit one of…

When you were five, what did you want to be when you grew up? When I was five, I didn’t dream of becoming anything specific. I just wanted to be an adult. In my mind, adulthood was a beautiful, boundless place where you could make your own decisions, follow your heart without asking for permission, and move through the world freely, untouched by rules. It felt almost magical, like a life without…

There are moments when fruit arrives with promise and delivers very little. Pineapple can be especially guilty of this – this particular one was fragrant, golden, and yet disappointingly flat on the palate. But heat, sugar, and patience do have a way of coaxing out what raw fruit refuses to give. This jam is less about excess sweetness and more about concentration- the natural acidity sharpens,…

This is an everyday Bengali classic dish- light, bitter, sweet, and deeply comforting all at once. This is also one of those dishes that shows how Bengali cooking balances flavors without cream, onions, or heavy masalas. Just a few ingredients, handled with care, results in a layered, complex, and soothing dish. It is perfect with hot rice and a squeeze of lime on a weekday lunch spread when you…

Masoor dal is the quiet constant of Bengali kitchens. Unlike mung or toor dal, it cooks in a jiffy and is ideal for everyday cooking. In Bengal, it is often paired with vegetables like pumpkin, bottle gourd, spinach, stretching it into something deeply nourishing. This version leans into that comfort with layering in vegetables that soften into the lentils bringing a gentle sweetness, earthiness,…

Chanar murki is a humble mishti, often overlooked beside the better known rosogolla or sandesh. Small cubes of fresh chenna are fried in sugar until just set, then coated in a light, fragrant syrup that clings rather than floods. It sounds simple but is as delicious as any other Bengali mishti even though they may not be regarded as such by purists. It is sweet, faintly aromatic, and deeply…

Phulkophir Niramish Dalna is a dish so familiar in a Bengali kitchen that its depth is often overlooked.  ‘Niramish’ preparations, (vegetarian food) in a Bengali kitchen is shaped by ritual, season, and restraint. Made most often in winter, when cauliflower is dense and sweet, dalna is comfort food- a gently spiced gravy, and the unmistakable fragrance of Bengali whole garam masala blooming in…

A light, savory frittata layered with sautéed courgette, onions, mushrooms, spinach and a little bit of broccoli is exactly the kind of dish that works for brunch, lunch, or a quick dinner. It tastes even better the next day. Its important what vegetables you use, how they are cooked, how much moisture they hold and how well they are seasoned. Done right, a good frittata is tender, not spongy,…

Chana dal pakoras are one of those snacks that are simple on the surface but incredibly satisfying when done right. Split Bengal gram is naturally rich in plant protein and dietary fiber, which helps keep blood sugar steady and supports digestion. It is also a good source of iron, magnesium, and B vitamins, making these fritters more sustaining than snacks made with refined flours alone. When…

Paneer Butter Masala, also called Butter Paneer, is a classic North Indian dish. The rich, spiced, creamy tomato-based gravy is indulgent yet somewhat balanced. It was born in Delhi in the 1950s at the legendary Moti Mahal restaurant, the same place that gave us Butter Chicken. The legend goes that leftover tandoori chicken was simmered in a rich tomato-butter gravy to keep it moist, and soon…

Rose water and rose syrup came into Indian cuisine largely through Mughal influence, though the love for roses predates that era. The ancient Indians valued roses for their fragrance and medicinal qualities. Texts in Ayurveda mention gulab for cooling the body and lifting the mood. But it was during the Mughal period (16th-18th C) that the Mughals, with their Persian roots, brought an affinity…