Blogs

Indian food is healthy or heavy depending on what you order, not on the cuisine. Here is how to tell in seconds, which dishes sit at each end, and what to pick for calories, protein, gluten or a plant based plate.

Raita is the cold yogurt side that makes a spicy plate manageable, and it works on chili heat in a way water cannot. Here is what it is made of, what to order it with, and when you can skip it.

A catering budget works when it is a total that covers food, delivery and setup, set before the menu conversation starts. Here is what it should include, which decisions move the number most, and where to flex when things get tight.

One and a half main portions per person, six to eight appetizer pieces, and ten percent on top. Here is how to size a catering order, split the vegetarian share, and avoid running out.

Per person is the number everyone compares caterers on, and it is the one most easily misread. Here is how it is built, what moves it up and down, and how to compare two quotes fairly.

Curry tastes warm, savory and aromatic rather than hot by default. Here is what the flavor actually is, why spiced and spicy are different things, and which curry to order first.

Milk instead of eggs, reduction instead of baking, and small rich portions instead of a slice. Here is what Indian desserts are made of, which to order first, and which ones are not as sweet as you fear.

Indian food was built around legumes and dairy rather than meat, so the protein dishes are the traditional ones. Here is which dishes carry it, how to build the plate, and what quietly dilutes it.

A crisp hollow shell, a spiced potato and chickpea filling, and cold tamarind water, eaten whole in one bite. Here is what pani puri is, why it is also called golgappa and puchka, and how to order it.