Asafoetida is a pungent Eastern spice that enhances flavors of other spices for exceptional recipes. Learn all about uses and substitutions.

Indian dal with wolfberries. With a tadka of cumin and onions fried in ghee, this makes for a sensory delight!

Hinger Kochuri│Bengali Asafoetida-Stuffed Bread - Vegan

Drumstick raita - Moringa pods swathed in chili yogurt. A vegetarian side dish that's so healthy, it will make you glow.

Mooli fry prepared in a way that tames the pepperiness of its core ingredient- fresh white radish.

Masoor dal (red lentils) with ghee tempering. Served with bottle gourd curry, chutney and chapatis.

Crispy spicy plantain fry - easy to make side dish for a simple Indian vegetarian meal.

Zucchini with coriander lemon dressing - a delightful lemony jolt to your senses with each bite!

Perfectly spicy, tangy and finger-licking good pickle made with seasonal red chilli and lemons.

Mixed legume dal (toor and green gram) with hot ghee tempering. Serve with chapatis and mangoes for a delicious summer meal.

Colorful bell pepper rice. Quick to make and so pretty and comforting, just what you need after a long work day.

Sweet and sour red pumpkin “bharta” with jaggery and Indian spices

Ridge gourd tomato curry, without onion or garlic - no long ingredient list, just a few flavors create a winning recipe.

A tangy Indian chickpea salad (Chana Sundal) with mustard seeds, chillies, asafoetida, curry leaves, coconut and lemon.

Try this multi-purpose hot and tangy Indian spice mix.

Indian Red Lentil Dip. Multiple layers of incredible flavors - a guaranteed crowd pleaser!

Cabbage Saute with Mustard and Asafoetida (Sambharo).

Traditional homemade Rice Papadums from south India. Crispy and super fun to eat!!

Easy to make comforting spiced soup known as Rasam