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Why I Keep Coming Back to These Besan Ladoos Every Festival

Vaskar / February 24, 2026

Besan Ladoo: Look, I’m not a pro baker or anything. I’m just someone who grew up smelling ghee roasting in the kitchen every October–November. My nani used to make mountains of besan ladoo for the whole joint family, and motichoor was always the fancy one dad bought from the sweet shop because “too much work.” But a few years back, I decided to stop being lazy and learn them myself. Why? Because nothing beats handing someone a homemade ladoo and watching their face light up. Besan ladoo is the cozy, no-fuss one—grainy, nutty, holds together like a hug. Motichoor is the show-off: those teeny-tiny boondi pearls make it look delicate, but it’s actually forgiving if you get the syrup right. Both use basically the same stuff (besan, ghee, sugar, elaichi), but the method changes everything. I’ve ruined probably 8-10 batches total before getting consistent ones. Burnt besan tastes like regret. Over-soaked motichoor turns into halwa mush. But once you crack it, they’re addictive. These days I make them for Diwali thalis, Rakhi return gifts, or just when I miss home. They’re gluten-free by nature, loaded with good fats from ghee, and feel special without being fussy. Let’s get into how I do them now—no shortcuts that actually ruin the taste. Credit by: AI Generated Img Besan Ladoo – My Everyday Go-To (The One I Make When I’m Short on Time) This is the simpler one. No deep-frying, no thermometer drama. Just roast, mix, roll. But the roast is everything—if you rush it, you get that weird raw flour aftertaste. Stuff I use (makes 14–16 medium balls, depending how big you roll): Credit by: AI Generated Img What I actually do step by step: Things I’ve learned the hard way: I once made these for my niece’s birthday return gifts. She said they tasted “exactly like nani’s.” That was the win. Credit by: AI Generated Img Motichoor Ladoo – The One That Feels Like a Project (But Worth It) This one’s more involved because of frying tiny boondi. But the payoff is those melt-in-mouth pearls soaked just right. My first attempt was comedy—boondi the size of marbles, syrup too thick, everything fell apart. Now it’s reliable. What goes in (makes 18–22 small ladoos): Batter: Sugar syrup: Credit by: AI Generated Img Frying & finish: How I make it these days:(Besan Ladoo) Fixes for my past disasters: Credit by: AI Generated Img Read More Recipes: Rasgulla – The One Sweet That Always Saves the Day Little Extras & Variations I’ve Played With These sweets aren’t just food; they’re memories. The smell takes me straight back to childhood Diwalis with firecrackers outside and family arguing over who gets the biggest ladoo. If you try them, mess up a bit first—that’s how you learn. Which one do you end up making more? Grainy besan or juicy motichoor? Tell me your stories or disasters in the comments—I read every one. Happy rolling, and may your ghee never burn! 🪔🍬

Veg

My Real, No-BS Take on Aloo Gobi – The Way We Actually Make It at Home in Kolkata

Vaskar / February 16, 2026

Aloo Gobi: Hey, it’s Testy here. If you read that last version I put out about Aloo Gobi, you’ll know it felt way too perfect – like some robot wrote it while wearing a suit. Sorry about that. I asked for it to feel human, so here we go again. This time, no fancy headings everywhere, no bullet-point lists pretending to be organized, just me typing like I’m chatting with you over a cup of cutting chai on a February evening in Kolkata (it’s actually pretty nice weather right now, not too hot yet). Aloo Gobi is that dish for me. Not the star of any wedding menu, not something you’d Instagram for likes, but the one that shows up 2-3 times a month when you just want dal-roti-sabzi and nothing complicated. In our house, it’s Punjabi-style dry sabzi – the kind where the edges of the potato get a little golden and crispy, the cauliflower stays firm enough to bite, and the whole thing smells like jeera and haldi the second you open the kadhai lid. I learned this from watching my mom and then messing it up myself a dozen times in hostel days. First attempt? Way too much water, turned into weird soup. Second? Burnt bottom because I forgot to stir. Third time lucky-ish. Now I don’t even measure most things – it’s all andaza (guesswork), which is honestly how most Indian home cooking works. Credit by: AI Generated Img What You Actually Need (Rough Amounts for 3-4 People) That’s it. Nothing exotic. Total cost probably under ₹100 if you buy from the local market here. Credit by: AI Generated Img How I Make It (Step-by-Step, But Casual) Get your kadhai or deep pan on medium flame. Pour the oil and wait till it’s hot – like properly shimmering. Crackle the cumin seeds (and hing if using). Then dump the onions. Fry them till they’re golden – not dark brown, not raw. This takes patience, maybe 6-8 minutes. Stir now and then. Add ginger-garlic + chilies. Stir for a minute till the raw smell vanishes. Now tomatoes + salt + turmeric + coriander powder + red chili. Bhuno this properly – cook till the tomatoes break down, oil starts separating from the sides. This step makes or breaks the taste. Rush it and the sabzi will taste flat. Toss in the potato pieces first. Mix so they’re coated. Cover, lower flame, let them soften a bit (8-10 mins). Stir once halfway. Then add the cauliflower. Give everything a good mix. No water unless it’s sticking like crazy – the moisture from the veggies is enough. Cover again, low flame. Stir every 5 minutes or so. Total another 12-18 minutes depending on how big your pieces are. When the gobi is tender (poke with spoon – should give way but not mush), open the lid, crank the flame a bit higher for 2-3 minutes to dry any extra moisture and get those nice roasted bits. Finish with garam masala, maybe crushed kasuri methi, chopped coriander. One quick stir on high flame. Taste – adjust salt or chili if needed. Done. Smells insane, tastes like home. Credit by: AI Generated Img Little Twists I Do Sometimes(Aloo Gobi) Credit by: AI Generated Img Why This Beats Restaurant Versions Restaurant Aloo Gobi is often swimming in oil or gravy, over-spiced to hide cheap veggies. Home version is lighter, lets the cauliflower and potato shine, and you control the heat level. Plus it’s healthy-ish – fiber from gobi, potassium from aloo, anti-inflammatory spices. One big plate with roti and dal keeps you full for hours without feeling heavy. Common mistakes I’ve made (learn from me): Serve it hot with soft phulkas, a bowl of yellow dal, some achar, and maybe raita if the chili is strong. In our house, it’s always family-style in steel plates, everyone fighting for the crispy potato bits at the bottom. Credit by: AI Generated Img Read More Recipes: Kadhai Paneer – The One Paneer Dish I Can Eat Every Single Week Without Getting Bored Try making it this weekend. Mess it up? Laugh it off and try again. That’s how we all learned. What’s your comfort sabzi story? Or how do you make Aloo Gobi different? Tell me in the comments – I actually read them. Stay cozy, eat well. 😊

Veg

Dense Bean Salads: My New Go-To Lunch That Actually Sticks With Me

Vaskar / February 12, 2026

Dense Bean Salads: Look, I never thought I’d be the guy writing about salads. Salads were always that thing you ordered when you felt guilty, then regretted five minutes later because it wasn’t enough food. But last year I kept seeing these “dense bean salads” all over my feed—mostly TikTok clips of people dumping cans of beans into giant bowls with a ton of chopped veggies and some killer dressing. The creator who kicked it off big time is Violet Witchel (people call her the dense bean salad girl). Her original ones looked simple but massive, colorful, and way more appealing than any lettuce-heavy thing I’d tried(Dense Bean Salads). I finally caved and made one on a Sunday when I was tired of spending money on takeout lunches that left me crashing by 3 p.m. Used two cans of chickpeas, one of white beans, cucumber, bell peppers, red onion, olives, a bit of feta, and a quick olive oil-lemon dressing. Threw it together in like 15 minutes. Ate it for four days straight. Didn’t get tired of it. Didn’t get hungry an hour later. That was the game-changer. Credit by: AI Generated Img What Makes a Salad “Dense” Anyway? It’s not fancy. “Dense” just means it’s packed—mostly with beans instead of fluffy greens—so it’s got real substance. Protein from the beans (usually 15–25g per serving depending on how you build it), fiber that keeps your gut happy, and veggies for crunch and vitamins. No wilting, no sad soggy leaves. It sits in the fridge and actually improves after a day or two because the flavors meld. I like that it’s forgiving. Forgot to buy fresh herbs? Fine. Only have black beans? Works. Want to toss in leftover chicken or skip the cheese for vegan? Go for it. It’s the opposite of those rigid recipes that make you run to three stores. Credit by: AI Generated Img The Health Side (Without Sounding Like a Lecturer) I’m no diet expert, but I can tell you what I’ve noticed. Before, my lunches were sandwiches or wraps that left me bloated or crashing. These bean salads keep my energy steady. The fiber is no joke—beans have a ton, and it helps with digestion in a way that actually feels good, not forced. Protein keeps me full longer, so I’m not raiding snacks mid-afternoon. Plus all the veggies sneak in extra nutrients without tasting like “health food.” One batch usually gives me 5–6 solid servings. Calorie-wise it’s around 400–500 per bowl, but because it’s so filling, I don’t feel deprived. I dropped a few pounds without trying hard, mostly because I stopped eating junk when I had this ready. My energy’s better too—no more 4 p.m. slump. Credit by: AI Generated Img My Everyday Mediterranean Version (The One I Make Most) This is basically a riff on Violet’s classic. It’s what I default to. Stuff you’ll need (for about 5–6 servings): Credit by: AI Generated Img Dressing (shake in a jar): Dump everything in a big bowl, pour the dressing over, mix well. Let it sit in the fridge at least an hour—overnight is even better. I eat it cold, straight from the container at my desk. Credit by: AI Generated Img When I Want Something Spicier: Southwest Style(Dense Bean Salads) Some weeks I switch it up. This one’s got more kick. Dressing: lime juice, olive oil, cumin, chili powder, pinch of honey or sugar, salt. Tastes like a bean version of street corn salad. I sometimes scoop it into tortillas for variety. Credit by: AI Generated Img Other Ones I’ve Messed With Credit by: AI Generated Img Tips I’ve Learned the Hard Way Credit by: AI Generated Img Read More recipes: Cucumber Salads — The Thing I Make When I Can’t Be Bothered to Cook Why This Stuck With Me Honestly, it’s practical. Cheap (beans are like a dollar a can), quick to throw together, lasts all week, and doesn’t feel like I’m forcing “healthy” eating. It’s just tasty food that happens to be good for you. I’ve taken it to work, picnics, even family stuff—people who swore they hated beans kept asking for seconds. If you’re sick of boring lunches or want something that fills you up without weighing you down, give it a try. Start basic, then tweak it to whatever you like. Once you nail your own version, you’ll probably keep going back to it like I do. What’s your spin on it? Hit me with your combos in the comments—I steal ideas all the time.

Non-Veg

Cottage Cheese Egg Bites & Bowls — The Thing That Finally Made Breakfast Not Suck

Vaskar / February 11, 2026

Cottage Cheese Egg Bites & Bowls: Man, I used to hate mornings. Wake up, stare at the fridge, end up eating the same three boring things on repeat: oats that taste like sadness, eggs that come out like hockey pucks, or — worst case — nothing and then crash by 10:30. Then last year I started throwing cottage cheese into my eggs because I saw some guy on Instagram swearing by it. Thought it was dumb at first. Cottage cheese? In eggs? Sounds like something your weird aunt would eat(Cottage Cheese Egg Bites & Bowls). Tried it anyway. Holy crap. Game changer. Now I make these little egg bites or just big sloppy bowls almost every week. They’re stupid easy(Cottage Cheese Egg Bites & Bowls ), they actually taste good, they keep me full till lunch (sometimes longer), and they pack way more protein than anything I was eating before. So yeah, I’m writing this because if I can stop hating breakfast, maybe you can too. Credit by: AI Generated Img The Basic Deal — What Even Are These? Egg bites = basically mini frittatas or egg muffins, but with cottage cheese blended in so they come out fluffy and moist instead of dry and sad. Bowls = same ingredients, just poured into a bigger dish or ramekin, or sometimes I don’t even bake them — just scoop cottage cheese in a bowl and top it with eggs and whatever else is in the fridge. The magic is the cottage cheese. It adds creaminess, tons of protein, and stops the eggs from turning into rubber. Also cheap as hell. A big tub + dozen eggs = like 5–6 days of breakfast for under $10. Credit by: AI Generated Img My Sunday Batch Recipe (the one I actually make) I do this almost every Sunday while the coffee’s brewing. You need: Credit by: AI Generated Img Steps (nothing fancy):(Cottage Cheese Egg Bites & Bowls ) That’s literally it. No water bath, no special equipment, no stress. Credit by: AI Generated Img Stuff I Actually Put In Them(Cottage Cheese Egg Bites & Bowls ) Pro move: cook any meat or wet veggies first. Raw stuff makes everything soggy and gross. Credit by: AI Generated Img The Bowl Version (when I’m lazy or hungry) Some days I don’t want to deal with muffin tins. Quick version (no baking): Baked version: I’ve also done a “dump everything” version where I just mix it all in a small baking dish and call it breakfast casserole. Works fine. Credit by: AI Generated Img Things I Messed Up So You Don’t Have To So yeah… full-fat cottage cheese, grease the tin, cook wet stuff first, don’t bake forever. Credit by: AI Generated Img Why I Keep Making These Also, they don’t feel like “diet food.” They feel like real breakfast. Credit by: AI Generated Img Read More Recipes: Fish Curry: How We Actually Make Macher Jhol at Home (Bengali / Malabar / Goan) Last Thing If you’re the guy who’s been eating the same scrambled eggs for three years or skipping breakfast altogether, just try one batch. Worst case you waste a dozen eggs and some cottage cheese. Best case you finally look forward to mornings. What do you guys throw in yours? I’m always down for new combos. Hit me with your versions.

Sweets

Dubai Chocolate – Yeah, I Finally Tried It and Now I Get the Hype

Vaskar / February 11, 2026

Dubai Chocolate: Okay look, for months I kept seeing these stupid videos on Instagram and TikTok(Dubai Chocolate). Someone cracks open a fat chocolate bar, bright green goo pours out with crunchy bits, everyone screams “OMG”, and I’m sitting there thinking: “It’s literally just chocolate. Calm down.” Then one day I saw it in a shop (not even the real one, just some copy), thought “fine, whatever, I’ll try it so I can stop being curious”, and… damn. I was wrong. It’s actually really good. Like stupidly good. So now I’m here writing about it because apparently I need to tell someone. Credit by: AI Generated Img What even is this thing?(Dubai Chocolate) It’s a thick milk chocolate bar filled with pistachio cream + tahini + crispy toasted kataifi (that shredded filo pastry stuff you see in Middle Eastern sweets). You bite it and you get: It’s like someone took knafeh (that syrupy cheese-pastry dessert), removed the cheese and syrup, added pistachios, then just shoved the whole thing inside chocolate. Sounds weird. Tastes amazing(Dubai Chocolate). The green color is mostly for show – it looks insane on camera. That’s like 80% of why it blew up. Credit by: AI Generated Img Where the hell did it actually come from? It started in Dubai around 2021–2022. A woman named Sarah (who was pregnant and craving knafeh) and a chef called Nouel started messing around in the kitchen. They put it online through their brand FIX Dessert Chocolatier under the name “Can’t Get Knafeh of It”. It sold okay locally. Then some random influencer posted a breaking video in late 2023, it got like 100 million views or something ridiculous, and suddenly the whole planet wanted it. By 2024–2025 it was in Costco, Aldi, gas stations, everywhere. People were literally fighting over pistachios in some countries because demand went nuts (pun intended). The real original bars are still mostly only in UAE and they do tiny drops. Everyone else is eating inspired versions or straight-up copies. Credit by: AI Generated Img Is the hype real or just social media BS? Both. The videos are 100% manufactured hype – perfect lighting, slow-mo crack, green filling spilling like it’s CGI. That part is fake. But the actual taste? No, that part is legit. It’s not like those viral cookies that taste like cardboard once you actually buy them. This one slaps even when you eat it alone in your kitchen at 1 a.m. The crunch is addictive. The pistachio is strong but not fake-tasting (as long as you don’t buy the cheapest knock-off). Credit by: AI Generated Img Which ones are actually worth buying? From what I’ve tried and what friends have sent me: The original FIX one? Looks amazing but good luck getting it unless you’re in Dubai or have a friend there. Credit by: AI Generated Img I tried making it at home (and failed twice) First attempt: I burned the kataifi. Tasted like charcoal. Second attempt: used cheap pistachio spread. Tasted like plastic. Third attempt: finally got it decent. What I did: It’s not as pretty as the real thing but tastes almost the same. Way cheaper if you make a big batch. Pro tip: let it sit out 10 minutes before eating. Cold straight from fridge it’s too hard and the crunch isn’t as good. Credit by: AI Generated Img Read More Recipes: Mysore Pak – the sweet I can never say no to Bottom line – should you waste money on it? If you like pistachio + chocolate + crunch = yes, 100%. If you hate pistachio or think ₹500+ for chocolate is robbery = skip it. For me? I’ve bought four different bars in the last month. I’m part of the problem now. Anyone else tried it? Which version did you like most? Or did you make it at home and beat the store ones? Tell me I’m not the only one who got sucked in.🍫

Veg

Cucumber Salads — The Thing I Make When I Can’t Be Bothered to Cook

Vaskar / February 11, 2026

Cucumber Salads: I’ve probably made cucumber salad more times than I’ve made proper dinner in the last two years. Not because I’m some health freak, but because it’s stupidly easy, it’s cold, it’s crunchy, and it doesn’t make the kitchen hotter than it already is. Most of the time it starts the same way: I open the fridge, see one or two slightly sad cucumbers staring at me, and think “okay, you’re getting eaten today or you’re going in the bin tomorrow.” Then I chop them up and suddenly I have something that actually tastes good. Credit by: AI Generated Img The version I make 80% of the time (the lazy kachumber) I don’t even peel them unless the skin looks dodgy. Just wash, chop into small-ish pieces (not grated — I like the bite), throw everything in a steel bowl, mix with my hand so I can feel if it needs more lemon or salt. Then I let it sit 5–10 minutes while I do something else. It gets juicy and cold and perfect. I eat this with whatever — dal bhaat, roti sabzi, leftover chicken, or just by itself while scrolling. It’s the salad equivalent of “I’m not really cooking but I’m also not eating chips for lunch.” Credit by: AI Generated Img The smashed one I got addicted to last year I saw people smashing cucumbers on Instagram and thought it looked dumb. Then I tried it and now I do it every couple of weeks. Take one long cucumber, whack it a few times with the side of a big knife till it splits and cracks. Chop into chunky pieces. Then mix: Toss it all together. Eat immediately or stick it in the fridge for 15 minutes. It’s salty, garlicky, spicy, crunchy — stupidly satisfying. I’ve eaten a whole cucumber like this and felt zero guilt. Credit by: AI Generated Img The curd one (basically raita but lazier) When I want something creamy but don’t want to make actual raita with roasting spices and all that. Grate the cucumber or slice very thin, squeeze the water out hard with your hands (this step matters), then mix into beaten curd with everything else. Taste it. Usually needs more salt than you think. Chill it for half an hour if you can wait. Goes with paratha, khichdi, pulao, or just a spoon straight from the bowl while watching reels. Credit by: AI Generated Img The peanut + coconut one I only make when I’m feeling fancy(Cucumber Salads) This one feels like something you’d get at a small dhaba in Bengal or Odisha. Pour the tadka over everything, mix, squeeze lemon. Done in under 5 minutes. Crunchy, nutty, fresh — completely different vibe from the other versions. Credit by: AI Generated Img Stuff I’ve learned after making it wrong a hundred times(Cucumber Salads) Credit by: AI Generated Img Read More Recipes: Baingan Bharta – The One Dish That Makes Eggplant Actually Taste Good What I actually eat it with(Cucumber Salads) Half the time I don’t even put it on a plate. I stand at the counter and eat from the mixing bowl with a spoon. That’s it. Nothing revolutionary. Just a thing that’s cold, cheap, fast, and makes me feel like I ate something decent instead of surviving on chai and biscuits. What’s your usual way to eat cucumber? Plain with salt? Or do you have some weird combo I should try? Let me know — I’m always stealing ideas. 😄

Veg

Baingan Bharta – The One Dish That Makes Eggplant Actually Taste Good

Vaskar / February 11, 2026

Baingan Bharta: Okay, real talk: most people hear “eggplant” and think “meh” or “bitter” or “why bother”. But then you have baingan bharta done right and suddenly you’re tearing rotis like it’s your job. That smoky, slightly charred flavor mixed with onions, tomatoes, green chili and just enough masala—it’s stupidly good. I grew up eating this pretty regularly because my mom made it whenever we had big eggplants lying around. She’d roast them directly on the gas flame until they looked like they’d been through a fire (which they basically had), then mash everything together in the same kadhai she used for everything else. No measuring cups, no timer, just “it smells right” and “taste kar lo”. Somehow it always came out perfect. These days I still make it almost the same way, though I’ve burned a few eggplants along the way learning what works. Here’s how it usually goes down in my kitchen. Credit by: AI Generated Img Stuff You Need (Rough Amounts – Adjust as You Like) Sometimes I throw in a handful of peas if I have them, but it’s not traditional for me. Credit by: AI Generated Img How I Do It First, roast the eggplants. Wash them, dry them, make a few slits or just poke holes so they don’t explode. Put them straight on the gas burner flame (medium flame). Keep turning them with tongs every 3–4 minutes. The skin goes black and papery, and when you press it should feel very soft inside. Takes maybe 15–20 minutes for big ones. If you don’t have gas, roast in the oven at high heat (220–250°C) for 40–50 minutes, turning halfway. It won’t be quite as smoky, but still good. Once roasted, cover them in a bowl with a plate on top for 10 minutes – helps the skin come off easier. Peel off all the charred skin, cut off the stem, and mash the flesh with a fork or potato masher. I like it a bit chunky, not completely smooth. Now heat mustard oil in a kadhai until it starts to smoke lightly (that’s when it loses the raw smell). Add cumin seeds, let them crackle. Throw in the onions and fry them till they’re properly golden (don’t be lazy here – this adds sweetness). Add ginger, garlic, green chilies – fry till the raw smell disappears. Add the chopped tomatoes + some salt. Cook till the tomatoes break down and you see oil separating from the masala (8–10 minutes or so). Stir in turmeric, red chili powder, coriander powder. Let it all cook together for a couple more minutes. Dump in the mashed eggplant. Mix everything really well so the masala coats it. Let it simmer on medium flame for 10–12 minutes – stir now and then. You’ll see it come together, get thicker, and smell amazing. Taste it, adjust salt or chili if needed. Sprinkle garam masala and chopped coriander at the end. That’s basically it. Credit by: AI Generated Img Quick Hacks I Use Credit by: AI Generated Img How We Eat It Hot phulkas or butter naan straight from the tawa. Sometimes just plain rice with dal on the side. A bowl of onion-tomato raita or chilled buttermilk cuts the heat perfectly. My go-to is two rotis, a big spoonful of bharta, and maybe a raw green chili on the side if I’m feeling brave. Random Notes It’s actually pretty decent for you – lots of fiber from the eggplant, antioxidants from tomatoes and spices, not heavy if you don’t drown it in oil. One decent serving is probably 150–250 calories depending on the oil. I’ve seen people add yogurt or cream for richness, or make it with coconut in South Indian style, but for me the classic Punjabi way with mustard oil and that open-flame smoke is still the best. Credit by: AI Generated Img Read More Recipes: Amritsari Kulcha with Chole – My Messy-but-Amazing Home Version If you make it, tell me – did you get the char right? Too much chili? Tasted like your childhood? I love hearing how it turns out. Eggplant haters, give this a real shot. It might just change your mind. Happy cooking, and don’t be scared of eggplant anymore. It’s secretly one of the best veggies we’ve got. 🔥🍆

Fast-Foods, Veg

Litti Chokha – the one Bihari dish I can eat three days in a row and still want more

Vaskar / February 10, 2026

litti chokha: Okay, straight up — if you’ve only had litti chokha from some fancy “North Indian thali” restaurant in Bangalore or Mumbai, you haven’t really had it. The real thing is messy, smoky, slightly burnt in the best way, and drowning in so much ghee that you feel slightly guilty… but only slightly. I grew up eating this mostly during family trips to villages near Gaya and Patna. My chacha’s wife used to make it outside on a chulha made of mud and cow dung cakes. The littis would roll around in the ashes getting blacker and blacker, and we kids would just stand there waiting, burning our fingers trying to steal one early. That smell — burnt wheat, roasted baingan, raw garlic and mustard oil — is still one of the strongest food memories I have. These days I make it at home in Kolkata, usually when I’m missing that side of the family or just want something that feels proper and filling without being complicated. Credit by: AI Generated Img What actually goes on the plate That’s it. No gravy. No cream. No presentation. Just fire-roasted stuff and a mountain of ghee poured on top at the end. People compare it to dal baati from Rajasthan, but honestly it’s much rougher and more in-your-face. Dal baati feels a little royal. Litti chokha feels like someone’s mausi made it because there was nothing else in the house and it still ended up tasting better than half the restaurant food you’ve eaten. Credit by: AI Generated Img Ingredients (the way I do it, not the “correct” way) Dough Sattu stuffing (this is the heart of it) Mix all this with your hand. It should feel damp but still crumbly. Taste it — if it doesn’t make you go “yes this is spicy and nice”, add more chilli or salt. Credit by: AI Generated Img Chokha Credit by: AI Generated Img How I make it (no chef steps, just how it happens) Credit by: AI Generated Img Small things I’ve learned the hard way Credit by: AI Generated Img Where to eat it if you don’t want to cook In Patna: In Kolkata: The best ones are always the ones where the guy is roasting on a proper angeethi and doesn’t care about Instagram aesthetics. Credit by: AI Generated Img Read more Recipes: How to Make Pakora: A Step-by-Step Recipe Why I keep coming back to it It’s cheap. It’s filling. It’s spicy the way I like. It doesn’t pretend to be anything it’s not. And somehow it always feels like home — even when I’m making it alone in my tiny flat at 10 pm because I was too lazy to order anything else. If you’ve never tried making it, just do it once. Even if it’s not perfect the first time, it’ll still taste better than 90% of the food you can order online. Have you eaten real litti chokha? Or did you grow up with it too? Tell me how spicy you make your sattu — I’m always curious.

Sweets

Mysore Pak – the sweet I can never say no to

Vaskar / February 9, 2026

Mysore Pak: Okay real talk: if someone puts a plate of good Mysore pak in front of me I will eat way more than is socially acceptable. That first bite where it’s slightly crisp on the outside and then just… disappears into warm ghee heaven? Yeah. I have zero self-control around it. I’ve been eating this sweet since I was small. Back then it always came in those thin white cardboard boxes with a little cello window on top — usually brought by some uncle visiting from Bangalore or Mysore. My mom would hide half the box in the cupboard “for guests”, which obviously meant we kids had to sneak it when she wasn’t looking. Years later I started trying to make it myself because I got tired of waiting for someone to gift it. Turns out it’s one of those things that looks dead simple (besan + sugar + ghee = done?) but is actually quite fussy. I’ve ruined so many batches it’s embarrassing. Credit by: AI generated Img The short version of where it came from Most people say it was invented in the Mysore palace kitchens sometime in the 1930s or so. One cook (his name was apparently Kakasura Madappa) was trying to make something new for the king. Mixed besan, sugar and a stupid amount of ghee, cooked it till it came together, and the king went “what is this called?” The guy probably panicked and just said “Mysore pak” (pak = sweet/confection in Kannada). King liked it → told him to start selling it → he opened a little shop → that shop is still there (Guru Sweets in Mysore market). Whether the story is 100% accurate or not, I don’t care. It’s a nice story and the sweet is real. Credit by: AI generated Img Hard vs soft – which one is the “real” Mysore pak? This is where people start arguing. I personally like the soft version more. It feels more indulgent. But if someone gives me the hard one I’m still going to eat four pieces in a row. What actually goes into it (and why people mess it up) You need: Credit by: AI generated Img People screw it up because: Credit by: AI generated Img How I make it now (after way too many failures) I don’t do any fancy technique anymore. Just this: That’s it. Credit by: AI generated Img Tips I wish someone told me earlier Credit by: AI generated Img Read More Recipes: Sandesh – The Sweet That Feels Like Home Where to eat the good stuff if you don’t want to make it Honestly though… nothing beats the one you make at home when it finally works. So yeah. That’s my long, messy love letter to Mysore pak. If you try making it — tell me how it went. Hard or soft? Did it set properly? Did you burn your first batch like I did? 😅

Non-Veg

How to Make Pakora: A Step-by-Step Recipe

Vaskar / February 9, 2026

Pakora: Rain starts, lights go dim, someone says “chai banao na” and suddenly the kitchen smells like hot oil and jeera. That smell hits different. It’s childhood, it’s broke-college-days, it’s “bhaiya jaldi laao” at the corner stall. Pakora is the only thing that makes a rainy evening feel like home, even if you’re 2000 km away from it. I’m not gonna give you chef-level measurements or “perfect ratio” bakwas. I’ll just tell you how I make it at home — the way my family has always done, the way every second house in Bengal does it when the sky turns grey. Credit by: AI Generated Img What usually goes into our plate Most common one: pyaz wala Onions sliced not too thin, not too fat — roughly like matchsticks. Then palak (whole leaves sometimes, sometimes chopped). Aloo (thin rounds). Sometimes begun (brinjal) if ma is in the mood. Once in a while bread pakora when we’re feeling extra lazy. And if guests are coming — paneer cubes. That’s show-off level. Credit by: AI Generated Img My usual batter (no weighing scale involved) Take a big steel bowl (the one with the dent from when I dropped it in 2018). Credit by: AI Generated Img Mix everything dry first with the onions or veggies. Let it sit 5–10 minutes. Onions release water — that’s your free moisture. Then slowly add pani — really slowly. You don’t want flowing batter. You want sticky, thick, almost reluctant batter that barely drops off your fingers. Pro move: let the batter rest another 10 minutes while oil heats. Magic happens in that time. Credit by: AI Generated Img Frying — this is where most people mess up Oil should be medium hot — not roaring hot like we do for puri. Test karo: chhota sa batter drop karo — it should come up slowly with steady bubbles, not explode. Drop small irregular blobs using your fingers (no spoon, feels wrong). Don’t crowd the kadhai — 5–6 at a time max. Fry till deep golden, not brown-brown. Take out, keep on newspaper (not tissue — newspaper soaks better, fight me). Eat while it’s burning your fingers. That’s the rule. Credit by: AI Generated Img Chutney quick cheat versions Green chutney — dhania + pudina + green chilli + lemon + salt + tiny garlic if you’re not scared of smell. Grind rough. Or just squeeze lemon + sprinkle black salt + chaat masala on top. Done. Read More Recipes: Making Samosas at Home: The Recipe I Actually Use All the Time Random things I’ve learned after burning/failing 100 times

Author name: Vaskar