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 ...

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 ...

Mustard oil can be obtained from any Indian grocery store. An alternate is to use olive oil, and instead of cumin, pop black mustard seeds. This will give the zing of mustard to the pickle.

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 ...

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 ...

Pickles have been an essential part of Indian cuisine. The Indian Thali cannot be imagined without a small pickle on the side. Pan India, the art of pickling goes back to hundreds of years.