Jamboo / Jimbu-Chef Manjit Gill

Jamboo / Jimbu - Alium Hypsistum is a Himalayan herb but as dried leaves of a local onion and leaf garlic and unknown outside Himalayan...

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Baer -Chef Manjit Gill

Baer – Ziziphus Mauritiana, Jujubbe, Jujube berry in English. Ajapriya, Badara, Karkandhu, Kuvala, Madhuraphala in Sanskrit, Baer, Ber, in Hindi & Punjabi, Kool, Boroi, in...

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Tej Patta-Chef Manjit Gill

Tej Patta - Known as Tamalpatra in Sanskrit and Marathi , Tej Patta in Hindi and Bengali, Ilavangapattiri in Tamil, Tejpat in Assamese, are used...

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Whole Wheat Flour-Chef Manjit Gill

Whole Wheat Flour - ATTA, Whole Wheat finely sieved flour - MAIDA, Refined Wheat flour has no Hindi or any Indian term. Whole Wheat flour...

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Heating of Honey-Chef Manjit Gill

The technical definition of raw honey. To understand that, it’s important to first understand what happens inside a beehive. When honeybees are at work, their...

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Desi Ghee-Chef Manjit Gill

Sanskrit: ghrit, ghritam, ghritham, ghrut, ghrutham, Hindi: ghii, desi ghee, shuddh ghee, Bangla: Ghi, Kannada: tuppa, Malayalam: Neyyuh, Gujrati: ghii, Marathi: toop, sajuk tup, Punjabi:...

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Beauty of Integrating Cooking into Spiritual

Cooking is a personal affair in as much as it is a social act too. If you cook for yourself, you develop a sense of...

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