Usha Prabakaran is the author of “Usha’s Pickle Digest,” a compendium of 1,000 heirloom pickle recipes sourced from Indian homes over the course of two decades. During the quarantine, she ...

Chefs explain Indian pickle traditions to Vivian Howard while sampling a variety. Chefs Meherwan Irani, Cheetie Kumar, Samantha Fore and Farhan Momin, along with Eater writer Sonia Chopra ...

At my parents’ house in Texas, there are two fridges: One for all the regular food, and one whose exclusive purpose is for the storage of dozens of old jam and marinara jars filled with homemade ...

Here, we will explore five Indian pickles that are a must-try for every palate, offering a journey into the vibrant world of Indian culinary traditions. (Images courtesy: Canva) 2 / 6 ...

Popularly known as 'Achaar', the technique of fermenting (pickling) fruits and vegetables first originated in the Indian subcontinent. Today, pickles are enjoyed all over the world, and they are an ...

No Indian meal is complete without lip-smacking, tangy, spicy achaar or pickle. Nutritionist Rujuta Diwekar tells us why (homemade) pickles aren't as bad as they are made out to be! Pickle lovers ...

In India, no platter of food is complete without at least one pickle, or achaar. These complement a variety of Indian dishes and range from extremely hot and spicy to simple, tangy or sweet.

No Indian meal is complete without achaar on the side. Whether you want to pair aam ka achaar with hot parathas for breakfast or a ginger pickle to savour with a serving of dal, pickles add a zing ...

Achar, sandan, athanu, gunda, urukai, uppinakayi or pickle is one of the most common condiments in Indian kitchens. A condiment is made by preserving vegetables, fruit, fish or even poultry in a ...