Planning homemade mithai this Diwali? Try this. Ever wondered how sweet shops get those tiny, pearl-like boondi in motichoor ladoo? I did too! I spent quite a while looking for the trick before finally figuring out the technique. And here’s something that makes a real difference: the boondi should be soft, not crispy. Fry it for too long and it won’t absorb the sugar syrup properly or hold its shape when you try to make the ladoos. There’s more to getting that lovely, melt-in-the-mouth...

Making adhirasam? Read this first. Hello, Adhirasam is one of those sweets that can humble even a confident home cook. I know because I spent four Diwalis trying to get mine right! My mom and mother-in-law made it look so easy. It took me a few failed attempts, paying closer attention to their instructions, and learning from my mistakes before I could confidently make it myself. So, if you’ve ever ended up with hard adhirasam, or watched your carefully shaped dough dissolve in hot oil, here...

A little Onam from my kitchen Some old favourites, some recipes I’ve been meaning to share and a few that are especially good this time of year. I’ve put together a few Onam recipes from the blog below, the kind I’d make for a sadya, or simply when I’m craving that very specific combination of coconut, spice, sourness and a little something sweet at the end. And honestly, you don’t need a 26-dish sadya to enjoy Onam. A banana leaf, hot rice and a handful of favourites will do just fine....