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THE INDIAN SPICE ODYSSEY In the grand tapestry of world cuisine, Indian spices boast a spectrum of flavours that transform mere ingredients into aromatic masterpieces. The story of Indian spices is as old as civilization itself, woven through the threads of history, culture, and well-being. A Pinch of History: The Spice Chronicles The spice story begins in the ancient lands of India, where these precious gems were more than just flavour-enhancers - they were symbols of wealth, elements of sacred rituals, and even currencies for trade. The Indus Valley Civilization used spices for food preservation and flavouring. Fast forward to the Vedic texts, and you'll find spices in medicinal concoctions, solidifying their spot in Ayurveda. From the spice-laden trails - including the famed Silk Route - that beckoned explorers from distant lands to the Mughal kitchens that crafted flavours fit for emperors, Indian spices have been global ambassadors of the country's rich culinary heritage. The Medicinal Chest: Spices as Healers Turmeric, the golden-yellow rhizome, isn't just a colorant but a potent anti-inflammatory and antioxidant agent. Cinnamon, with its woody sweetness, regulates blood sugar. Cloves, tiny as they may seem, are packed with analgesic properties for dental woes. And let’s not forget the humble Black Pepper, the 'King of Spices', which increases nutrient absorption and boasts antibacterial benefits Mustard seeds, the tadka must-have, is packed with anti-inflammatory compounds that can enhance cardiovascular health and relieve muscle pain. Ginger-Garlic paste is a zesty combination revered for its anti-inflammatory, digestive, and immune-boosting properties. Coriander seeds are a fibre-rich spice, known to aid digestion and improve blood sugar control. Cumin's digestive benefits and anti-carcinogenic properties make it a staple in health-conscious kitchens. Lesser-known heroes include Asafoetida (Hing), a staple in many Indian kitchens, known for its digestive benefits. Then there's the pungent Kalonji (Nigella seeds), with its treasure trove of thymoquinone, a compound with promising therapeutic potential. Another hidden gem is the Mace, the lacy covering of the nutmeg seed, which is a balm for digestive and kidney-related issues. Culinary Canvas: Spices in the Indian Kitchen In the Indian kitchen, spices are the alchemists, turning the ordinary into extraordinary. Turmeric and mustard seeds are the starting notes in a curry's symphony. Cardamom, cloves, and cinnamon come together in a harmonious blend known as Garam Masala, the heart of many Indian dishes.   But it's not just about the well-known spices. The lesser-known Kala Jeera (black cumin) adds a complex flavour to Kashmiri dishes. Ajwain (Carom seeds), with its thyme-like essence, is a go-to remedy for digestive issues and a flavour-booster in breads and lentils. And let's not overlook the Ratan Jot, the root that imparts a natural red hue, making it a secret behind the vibrant colour of Rogan Josh. In Essence: The Lasting Aroma The spices of India are more than just kitchen commodities; they are the soul of Indian cuisine and the guardians of health. Today their essence is captured in bottles of essential oils and extracts, used in cuisines, cosmetics, and even pharmaceuticals. As we grind, toast, and sprinkle them, we are not just adding flavour; we are continuing a legacy that has seasoned the very essence of Indian culinary and health history. They are a testament to India's age-old wisdom, where food is medicine and medicine, food. In the vibrant cornucopia of Indian spices, Priya emerges as a custodian of tradition, bringing to the global table a collection of handpicked, meticulously blended, and scientifically preserved spices. Each jar from Priya is a microcosm of India's spice heritage, offering convenience without compromising on authenticity. Their repertoire is a testament to the meticulous art of spice blending, where each spice is proportionately mixed to capture the essence of Indian flavours in every spoonful. Priya respects the sanctity of these ancient condiments by ensuring that each spice is sorted and stored under optimal conditions, preserving their medicinal properties and robust flavours. Whether it's the aromatic Garam Masala, the fiery Chilli powder, or the earthy Turmeric powder, Priya delivers the soul of Indian spices in convenient, ready-to-use preparations. It's a harmony of health and flavour, sealed hermetically in every pack, making an authentic Indian culinary experience to accessible to every kitchen. With Priya, the legacy of Indian spices continues to flourish, bringing to your home the grandeur of flavours that has been relished across millennia. In the end, the journey of Indian spices is a flavourful saga of wellness and wonder, inviting us to explore their stories, benefits, and the countless ways they enrich our lives. Whether in a bustling city kitchen or a rural hearth, the magic of Indian spices continues to cast a spell, one delectable pinch at a time.

GONGURA PICKLE: TRADITIONAL INDIAN CUISINE AT ITS ZESTY BEST! Welcome to the piquant pages of Indian pickles, where tradition is bottled with a tangy twist! Today, we are dishing out the story of Priya’s Gongura Pickle, a scrumptious saga of leaves, spices, and all things nice. So, fasten your apron strings and let’s embark on a culinary journey that’s as flavourful as it is fascinating! The Pickle Prologue: A Leafy Affair Imagine a leaf so zesty, it sends your taste buds into a rhapsody of flavours! That’s Gongura for you – called Ambade ki bhaji in Hindi, Roselle in the Western world, and Pulicha Keerai in Tamil. A green beloved in the southern states of Andhra Pradesh and Telangana, it’s the superhero of Priya’s pickle parade. But why all the fuss about a leaf, you may be thinking. Because it’s not just any leaf – it’s the leaf that’s tickled and tantalized South Indian palates for eons with its sour notes and tangy tales! Sourcing the Secret Ingredient Our pickle story is rooted deep in the soil of regional farms, where Gongura is more than a crop – it's a tradition. Priya doesn’t just pluck any leaf for their pickle; oh no, they are choosy as they come. They have tied up with local farmers, a contract that’s less about signing papers and more about shaking hands, heart to heart, ensuring that every leaf is as fresh as the morning dew. This is where the magic begins, with the Gongura leaf taking the lead in this culinary dance. A Leaf of Health and Heritage Gongura isn't just the heartthrob of the pickle world for its mouth-watering zing; it's a powerhouse of nutrition. Packed to the brim with vitamins A, B, C, and minerals like iron, calcium, and zinc, this leaf is a warrior in fighting against common colds and bolstering your immune system. The goodness doesn't stop there - its high antioxidant content is like a shield, guarding your cells against free radicals, waving a flag of anti-aging and vitality. But wait, there’s more! The Gongura leaf is a friend to your digestion, thanks to its fibre-richness, and an ally to your cardiovascular health with its cholesterol-lowering prowess. Gongura is a leaf of life, a verdant vessel of wellness. The Farmers' Chronicles Priya Foods knows that great pickles start with great farmers. So, they don't just hand them a contract; they hand them a partnership. They empower the farmers, most of them women, with knowledge about the perfect harvest, the delicate dance of leaf-cutting, and the art of quality control. The farmers aren’t just growing Gongura; they are growing jars of joy and a sure means of livelihood! The Ingredient Ensemble But wait, the plot thickens! Gongura may be the star, but the supporting cast deserves a bow too. From the fiery chillies of Tamil Nadu to the tangy onions, each ingredient is a diva sourced from its best stage. Priya isn’t cutting corners; they are cutting miles to bring the best of the regions into their pickle jars. The Fascinating Factory Cut to the factory, where women reign supreme! Ninety-five per cent of the workforce is women, from the hands that sort to the heads that lead quality control. Each ingredient is welcomed, washed, and watched closely before it joins the pickle potpourri. It's a whirlwind of wash, cut, mix, and jar – a symphony orchestrated by the maestros of pickle-making. Jarfuls of Joy It’s not over until the pickle is in the jar, and oh, what a joyful journey it is! Each glass is a crystal clear promise of quality, washed and dried with the utmost care, ready to cradle the Gongura goodness. The spice blend is a secret as guarded as a treasure, mixed with the Gongura leaves in a blend that’s both art and science. The Label of Love Every jar is then adorned with a label, a stamp of authenticity and a badge of pride. It's not just a label; it's the final love letter from Priya to you, sealing in the taste and tradition of South India. The Pickle Epilogue: A Feast at Your Fingertips And there you have it – Priya’s Gongura Pickle, a story of leaves, labour, and love. Each jar, a microcosm of Telugu culinary traditions, bringing to your home a taste that's both timeless and delicious. It's a pickle that's more than a condiment; it's a companion to your meals, a spark to your snacks, and a legacy in your pantry. So, the next time you pop open a jar of Priya’s Gongura Pickle, remember, you are not just indulging in a pickle; you are partaking in a piece of heritage. You are not just tasting spices; you are experiencing stories. And that, dear reader, is the zestiest tale of all!

Deepavali or Diwali, India’s ‘Festival of Lights,’ is one of the most celebrated festivals in the country. But beyond the shimmering lamps, colourful rangolis, and joyous fireworks, there lies a deep-rooted culinary tradition that forms an essential part of this grand celebration. While the festivities bring a visual treat with lights and decorations, the kitchen too, becomes a hub of activity, echoing with the sounds of sizzling, roasting, grinding and simmering. But have you ever paused to wonder why certain foods are traditionally prepared and consumed during Diwali? Let’s delve deeper into the significance of food during this festive time.   Historical and Mythological Significance The culinary traditions of Deepavali are as ancient as the festival itself. Many of the dishes prepared during this time have their roots in India's rich tapestry of myths and legends. For instance, the preparation of sweets and the distribution of them symbolises the sweetening of souls and the spreading of joy. This tradition is linked to the legend of Lord Rama returning to Ayodhya after 14 years of exile and defeating the demon king, Ravana. The people of Ayodhya celebrated this victorious return by lighting up their homes and preparing sweet dishes. A Representation of Gratitude and Abundance The festival of Deepavali coincides with the harvest season in many parts of India. Farmers offer their first harvest to the Gods as a gesture of gratitude. This is beautifully represented in the form of various dishes made from the new harvest, signifying abundance and prosperity. Poha, made from flattened rice, in Western India, or the making of Chakkali, a spiral snack made of rice flour, resonate with this sentiment of thanksgiving. Symbolism in Ingredients and Dishes Each ingredient and dish prepared during Deepavali carries a symbolism. The circular shape of the ‘Laddoo’ symbolises the cyclical nature of life. Similarly, Ghee is considered sacred and purifying in Hindu traditions. Its inclusion in Diwali recipes is a nod to its power to cleanse and purify the soul. Unity in Diversity Each region of India, with its unique culture and traditions, brings to the table a plethora of mouth-watering delicacies that are intrinsic to the Diwali celebrations, and raise its gastronomic quotient considerably. This diversity in food, while rooted in regional cultures and traditions, brings out a unified spirit of celebration.   North India: A Sweet and Savoury Affair The North celebrates Diwali with much pomp and grandeur. Amidst the glittering diyas and rhythmic dhol beats, kitchens come alive with the aroma of ghee-laden sweets and snacks. Gujia: This sweet dumpling is filled with a mixture of grated coconut, dry fruits, and khoya (reduced milk). It is deep-fried to perfection and often dipped in sugar syrup. Babru: For making this dessert, a dough of wholewheat flour and jaggery is leavened with yeast, and fried to perfection to yield a crispy, savoury delight loved by all. West India: Flavours of Prosperity In the western part of India, especially in states like Gujarat and Maharashtra, Diwali is synonymous with a range of snacks and sweets that are prepared in bulk and shared with loved ones. Shankarpali: Little diamond-shaped sweet morsels, made from a dough of milk, sugar, and ghee, are deep-fried until they turn golden and crispy. Karanji: These crescent-shaped scones are filled with a mixture of grated coconut and jaggery. South India: A Symphony of Tastes Down south, Diwali is celebrated with a different fervour. The food here is a blend of sweet, spicy, tangy, and crispy. Manoharam: A Telugu land favourite, this traditional savoury is made with long-grained rice, powdered jaggery, urad dal and ghee. Murukku: A crunchy spiral snack, it is made from rice flour and urad dal flour, seasoned with sesame seeds and cumin. East India: Sweet Sensations The eastern states, especially Bengal, are renowned for their sweets. Diwali is yet another occasion for them to showcase their confectionery masterpieces. Rasgulla: Soft and spongy cheese balls soaked in sugar syrup, this delicacy is a favourite not just in Bengal but across India. Sandesh: Made from fresh paneer or chhena, these are flavoured with cardamom or saffron and often garnished with pistachios or almonds. Central India: Rustic and Rich Delights The heart of India offers some hearty and rich dishes that are integral to the Diwali celebrations in this region. Poha Chivda: Flattened rice is roasted or fried with spices and nuts to make a crispy snack that's perfect to munch on during the festive season. Malpua: These are rich pancakes made from a batter of flour, milk, and ripe bananas or pineapples, deep-fried and soaked in sugar syrup. And then there is Kheer or Payasam. Every celebration in India reaches a delicious crescendo with generous servings of this milk-based sweet preparation that takes myriad avatars. Building Bonds and Strengthening Relationships Food, during Diwali, is not just limited to one's home. It's shared with neighbors, friends, and extended family. Exchanging food items is a gesture of goodwill, camaraderie, and an opportunity to build bonds. The very act of preparing these dishes is a communal activity, where family members come together, each playing their part in the grand culinary production.   As we traverse through the different regions of India, it's evident that while Diwali is universally celebrated as the victory of light over darkness, every corner has its unique culinary traditions that add flavour to the festivities. These dishes, passed down through generations, are not just about tantalizing our taste buds but also about invoking a sense of nostalgia and bonding over shared memories.   So, whether you are in the snowy terrains of the North or the balmy shores of the South, the bustling cities of the West or the serene villages of the East, one thing is certain: Diwali is incomplete without its array of traditional delicacies.   Priya Foods, with its vast array of ready-to-cook & ready-to-eat traditional foods, spices, pickles, papads, desserts and more helps in making the cooking process easy and effortless. Explore Priya Foods’ website, order your favourites from the comfort of your home, and have them delivered at your doorstep. Browse www.priyafoods.com to get your kitchen shelves Deepavali-ready!

EXPLORE THE EXQUISITE FESTIVE DISHES OF INDIA Festivals in India are not just about rituals and celebrations; they are also a time for indulging in delicious and mouthwatering dishes that are an integral part of the festivities. Each region in India boasts its unique festive recipes that are prepared with love, passion, and traditional ingredients. In this blog, we will embark on a culinary journey to discover some of the most popular festive dishes from different parts of India. For your benefit, we have also included recipes for each dish. Mango Dal (Mango Lentil Curry) Mango Dal is a delightful South Indian dish that's often prepared during festivals such as Ugadi (New Year), especially in the Telugu states of Telangana and Andhra Pradesh. It inventively combines the tangy flavour of raw mangoes with the creaminess of lentils. Ingredients: 1 cup split red gram (toor dal) 1 raw mango, peeled and chopped 2-3 green chillies, slit 1/2 tsp turmeric powder Salt to taste For tempering: Mustard seeds, Cumin seeds, Curry leaves, Asafoetida, and Oil How to cook: Cook toor dal in a pressure cooker until soft. In a separate pan, heat oil and add mustard seeds and cumin seeds. Once they splutter, add asafoetida and curry leaves. Add green chillies and chopped mango and sauté for a few minutes. Then add turmeric powder and salt. Now add the cooked toor dal. Simmer until the mango is soft and the dal reaches a creamy consistency. Serve with hot steaming rice! Pongal (Tamil Nadu style) Pongal is a popular South Indian dish, and is a special favourite of Tamil Nadu. It is often prepared during the harvest festival of the same name. It's a hearty and savoury rice and lentil dish. Ingredients: 1 cup rice 1/4 cup split yellow moong dal 2 tsp ghee 1/2 tsp black pepper (full) 1/2 tsp cumin seeds Cashew nuts and curry leaves for garnish Salt to taste How to cook: Cook rice and dal together in a pressure cooker until soft.In a separate pan, heat ghee and add black pepper and cumin seeds. Add cashew nuts and curry leaves and sauté until the cashew nuts turn golden brown. Now add the cooked rice and dal to the pan. Mix well, and add salt to taste.   Vada Vada, a popular South Indian breakfast item, is a must-have on the menu during festivals and special occasions. It's a deep-fried savoury treat made from lentil batter. Ingredients: 1 cup urad dal (black gram) 2-3 green chillies A handful of curry leaves A pinch of asafoetida Salt to taste Oil for frying How to cook: Soak urad dal in water for a few hours and then grind it into a thick batter with green chillies and curry leaves. Add asafoetida and salt to the batter and mix well. Heat oil in a deep pan. Wet your hands and take a small portion of the batter. Flatten it slightly and make a hole in the centre. Carefully slide it into the hot oil and fry until it turns golden brown and crispy. Serve the hot-hot vadas with ginger or coconut chutney. Pulihora (Tamarind Rice) Pulihora is a tangy and spicy rice dish from South India. It is usually prepared during festivals and special occasions. Simple to prepare and delicious in taste are its USPs. Ingredients: 2 cups cooked white rice 1/4 cup tamarind pulp 2 tsp oil 1/2 tsp mustard seeds 1/2 tsp cumin seeds A pinch of asafoetida Curry leaves Red chilli powder Turmeric powder Salt to taste How to cook: Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida, and curry leaves. Once the seeds splutter, add the tamarind pulp and cook until it thickens. Now add red chilli powder, turmeric powder, and salt to taste. Mix the tamarind sauce with cooked rice and serve with papads or vadiyams (fryums) for unforgettable relish.   Indian cuisine, especially South Indian cuisine is replete with podis or powders that can be added to curries to enhance their flavour, or mixed directly with hot rice and ghee for a delicious start to the meal. They can also be used as accompaniments with breakfast dishes such as idli, dosa, upma, pesarattu, utappam and more. When stored in airtight containers and kept in the refrigerator, they can retain their freshness for long. Nalla Karam (Andhra Spicy Powder) Ingredients: 1/2 cup urad dal 1/2 cup chana dal 1/2 cup red chillies 1/2 tsp fenugreek seeds 1/2 tsp asafoetida Salt to taste A pinch of turmeric powder How to cook: Dry roast urad dal, chana dal, red chillies, fenugreek seeds, and asafoetida separately until they turn golden brown. Let them cool, and then grind into a fine powder.Add salt and turmeric powder to the powder and mix well. Store in an airtight container. Curry Leaf Powder Ingredients: 1 cup fresh curry leaves 1/2 cup chana dal 1/4 cup urad dal 2-3 dried red chillies A pinch of asafoetida Salt to taste How to cook: Dry roast curry leaves, chana dal, urad dal, dried red chillies, and asafoetida until they turn crisp and aromatic. Cool and grind into a fine powder. Add salt and mix well. Kandi Podi (Andhra Lentil Spice Powder) Ingredients: 1 cup toor dal 1/2 cup chana dal 1/2 cup urad dal 10-12 dried red chillies A pinch of asafoetida Salt to taste   How to cook: Dry roast toor dal, chana dal, urad dal, dried red chilies, and asafoetida until they turn golden brown and aromatic. Let them cool and grind into a coarse powder. Add salt and mix well. Nuvvula Podi (Sesame Seed Powder) Ingredients: 1 cup white sesame seeds 5-6 dried red chillies A pinch of asafoetida Salt to taste How to cook: Dry roast white sesame seeds, dried red chillies, and asafoetida until the sesame seeds turn golden brown and fragrant. Let them cool and grind into a coarse powder. Add salt and mix well. Kheer (Rice pudding) Kheer, a traditional North Indian rice pudding, is a must-have dessert during festivals. It is creamy, sweet, and typically flavoured with saffron, cardamom and nuts. Its South Indian counterpart goes by the name Payasam. The dish can also be made with cracked wheat or vermicelli instead of rice. Ingredients: 1/2 cup basmati rice 4 cups milk 1/2 cup sugar 1/4 cup chopped nuts (cashews, almonds, and pistachios) 1/2 tsp cardamom powder Saffron strands (optional) How to cook: Wash and soak rice for 30 minutes. Drain the water and cook the rice in milk until it becomes soft and the mixture thickens. Add sugar, chopped nuts, and cardamom powder. Cook for a few more minutes. Garnish with saffron strands and serve hot or chilled.   Gulab Jamun (Flour dumplings in sugar syrup) Gulab Jamun is a classic Indian dessert made during festivals, including Diwali and Eid. These sweet, syrup-soaked dumplings are loved by people of all ages. Ingredients: 1 cup milk powder 1/4 cup all-purpose flour 1/4 tsp baking soda A pinch of cardamom powder 2-3 tbsp ghee Milk/water for kneading Oil/ghee for frying For the sugar syrup: 1 cup sugar, 1 cup water, and a few saffron strands How to cook: Mix milk powder, all-purpose flour, baking soda, cardamom powder, and ghee in a bowl. Add milk or water gradually to form a soft and smooth dough. Divide the dough into small, equal-sized portions and roll them into smooth balls. Heat oil or ghee in a deep pan and fry the dough balls until they turn golden brown. In a separate pan, prepare sugar syrup by boiling sugar and water until it reaches a one-string consistency. Add saffron strands. Soak the fried flour balls in the sugar syrup for a few hours before serving. Priya Foods, an integral part of India’s culinary landscape, makes cooking of all these traditional and festive dishes easy with myriad ready-to-cook and ready-to-eat options. Which means, you don’t have to make the dish from scratch - imagine the amount of time and effort saved! Plus the bonus of assured taste, and impeccable quality, a hallmark of Priya, a brand with a 40+ years’ legacy! Explore their offerings at www.priyafoods.com, and order them from the comfort of your armchair! These recipes, from different regions of India, showcase the variety and complexity of flavours that make Indian cuisine so unique and cherished. Whether it's the tangy Mango Dal of Andhra Pradesh, the aromatic Kheer of North India, or the sweet Gulab Jamun enjoyed nationwide, each dish adds its own special touch to the joyous celebrations of festivals in India.

Indian cuisine is celebrated for its rich and diverse flavours, and at the heart of this culinary tradition lies the exquisite array of masala powders and pastes (spice blends) that have been handed down through generations. These concoctions are an integral part of Indian cooking, adding depth, aroma, and a burst of taste to the dishes. In this blog, we will set sail on the sea of masala powders and pastes from the Telugu region, exploring their history, ingredients, and their role in creating the distinctive taste of Andhra and Telangana cuisines. The Historical Perspective The ancient Telugu region played home to the Satavahanas, Ikshvakus, Pallavas, Cholas and Chalukyas followed by rulers of the Islamic dynasties of North India. The Delhi Sulatanate, the Qutb Shahis and the Mughals introduced Arabic, Turkish and Persian elements to its cultural fabric. The process culminated in the kingdom of the Nizams of Hyderabad in the 18th century who developed a multifaceted and sophisticated aristocratic tradition. The region's culinary history, influenced by various dynasties and empires, is thus a unique blend of flavours. Trade routes that crisscrossed the region introduced Telugu cuisine to a variety of spices from different parts of the world. The result was the development of complex masalas and pastes that have become an intrinsic part of the region’s culture and heritage. Key Ingredients The spices and herbs used in masalas are not just chosen for their taste and the colour they impart, but also for their health benefits. Red Chillies: Telugu cuisine is renowned for its fiery heat, and red chillies play a pivotal role in achieving this. The Guntur Sannam, Byadgi, and Kashmiri chillies are the more commonly used varieties. These chillies not only add spiciness but also contribute to the vibrant red colour of many Telugu dishes. Capsaicin, the active component in red chillies has anti-inflammatory properties that help in reducing pain and swelling. Tamarind: Tamarind is another essential ingredient in Telugu masalas. Its tangy and slightly sweet flavour is used to balance the heat of the chillies and provide a distinctive sourness to dishes like sambar and pulihora (tamarind rice). Tamarind has been seen to protect the liver, as it contains antioxidants called procyanidins which counter free radical damage to the liver. Mustard Seeds: Mustard seeds, particularly black mustard seeds, are commonly used for tempering in Telugu cuisine. They add a nutty and earthy flavour to many dishes. According to a study published in the journal Human & Experimental Toxicology, mustard seeds may have chemopreventive potential and may protect against the effect of carcinogens. Fenugreek Seeds: Fenugreek seeds are used in many spice blends. They impart a slightly bitter taste and are often roasted before being ground to reduce their bitterness and enhance their aroma. Fenugreek is often recommended by dieticians and diabeticians for blood sugar control and to help prevent diabetes because it seems to improve insulin sensitivity. Curry Leaves: Fresh curry leaves are a hallmark of Telugu cooking. They infuse dishes with a unique, citrusy aroma and are used for tempering in many recipes. Research studies show that consuming curry leaves may help reduce high cholesterol and triglyceride levels. Popular Masala Powders & Pastes Masalas are not just ingredients; they are the heart and soul of a vibrant and dynamic culinary tradition shared by people young and old with equal love and passion. They embody the spirit of hospitality and celebration that is deeply rooted in Indian society. Here are some popular masala powders that every Indian kitchen features. Garam Masala: This fiery spice blend is the cornerstone of Indian cuisine, and finds space in Telugu kitchens too. It typically includes coriander seeds, red chillies, cumin seeds, black pepper, bay leaf, cardamom and more. It can be added to any dish to instantly enhance its aroma and taste. Karam Podi: This dry chutney powder is a staple in Telugu households. Made with roasted lentils, red chillies, and spices, it is sprinkled on rice and ghee or used as a dip for idlis and dosas. Pulihora Paste: Pulihora, a tangy tamarind rice dish, is incomplete without its special paste. This blend usually consists of tamarind, black gram, Bengal gram, mustard seeds, curry leaves and red chillies, all roasted and ground together. Sambar Powder: Sambar, a South Indian stew, relies on a complex spice blend for its flavour. Telugu-style sambar powder includes a mix of red chillies, coriander seeds, cumin seeds, fenugreek seeds, splits of Bengal, red and black gram, and asafoetida. Priya Foods, has a vast repertoire of Masala powders, podi and pastes that make life easy and tasty in a jiffy. From vegetarian options like Sambar and Rasam powders to non-vegetarian ones such as Chicken Biryani Masala and Mutton Rogan Josh Masala; from snack options such as Noodles Masala and Pav Bhaji Masala to elaborate ones like Bisi Bele Bhaath Masala and Gutti Vankaaya Kura Masala, Priya has close to 50 masala powders and pastes that can make any kitchen a veritable treasure trove of Indian flavours. The rich heritage of masalas is a testament to India’s love for bold and complex flavours. These spice blends not only make the cuisine unique but also reflect the cultural, historical, and social aspects of the people. As you relish the fiery taste of Andhra Chicken Curry or the tangy goodness of Pulihora, remember that behind these flavours lies a profound connection to the past, a celebration of the present, and a promise of a flavourful future.

Picture this: You are savouring a warm, freshly-made jowar roti or jonna rotte, its tender texture and smoky aroma a testament to the traditional wood-fired stove it was cooked on, with a dash of coarse-ground peanut chutney and garlic-chilli powder! This is your gateway to the culinary universe of Telangana, a region where each bite is a narrative, each spice a melody, and every meal a jubilant celebration of life itself. Intrigued? Let's embark on a culinary odyssey that explores the rich tapestry of flavours, ingredients, and traditions that make up the gastronomic landscape of this fascinating Indian state. The historical influence The cuisine of Telangana is a harmonious blend of various cultures and historical epochs. The Kakatiya dynasty, which ruled in the 12th and 13th centuries, emphasized the use of spices and introduced various cooking techniques that are still prevalent in the region's cuisine today. During the Qutb Shahi dynasty, the region witnessed a fusion of Telugu and Persian culinary traditions, leading to the creation of iconic dishes like Hyderabadi Biryani and Haleem. The Nizams of Hyderabad, who succeeded the Qutb Shahi dynasty, further enriched Telangana's cuisine. They patronized the development of the famous Hyderabadi cuisine, which is a melding of Mughlai, Turkish, and Arabic influences. The Nizams' royal kitchen brought culinary expertise from across their vast empire, resulting in the creation of exquisite dishes and the refinement of existing ones. These dynasties, along with the cultural exchange with neighboring regions, have contributed to the diverse and flavorful cuisine of Telangana. Climate and its impact The semi-arid climate of Telangana is far from just a geographical feature; it's a culinary influencer. The unforgiving land has given rise to staples that are resilient and nutritious. Sorghum, Pearl millet, and Rice are not just everyday foods; they are the canvas upon which the culinary artisans of Telangana paint their flavourful masterpieces. Simple but highly rich in nutrition, Telangana’s millets are now being hailed as superfoods, and rightly so. The climate also plays a pivotal role in the vegetables and fruits crops that thrive in the region. Green leafy vegetables are a common sight, and seasonal fruits like guavas, mangoes, and grapes make frequent appearances, adding both nutrition and colour to the local diet. The Qutb Shahi and Azam Jahi dynasties have left an indelible mark, introducing a touch of Mughlai finesse to the Telangana’s culinary repertoire. This influence has enriched local flavours with aromatic spices like turmeric, coriander, and cumin, and sophisticated cooking techniques that add layers of complexity and richness. From spicy vegetable curries that awaken the palate to the succulent indulgence of meats like mutton and poultry, the cuisine mirrors the multifaceted history that has shaped the State. Spices - The soul of Telangana cuisine In Telangana, spices are not merely ingredients; they are the heartbeat of every dish. Red chilies take center stage, setting the tone for a culinary experience that is vibrant and full of life. But the spice palette extends far beyond this fiery hue.  Turmeric imparts its golden hue and earthy aroma, coriander lends a citrusy touch, and cumin brings a hint of smokiness. These spices come together in a harmonious blend, elevating even the simplest of dishes into a feast for the senses. Fresh, handground chutneys made from greens, vegetables and spices are often used to add another layer of complexity.   The Cooking techniques Cooking methods in Telangana are as intrinsic to the food as the ingredients themselves. Traditional wood-fired and coal-fired techniques are not just mundane means of preparation; they are transformative processes that infuse the food with a unique, smoky flavour. Groundnut and Sesame oils are traditionally the most critical oils used. The choice of cooking implements also plays a role - from the antique elegance of brass and copper vessels to the modern practicality of aluminum and stainless steel cookware, each adds a layer of tradition and innovation to the culinary journey. Priya Foods, for over 40 years now, has brought culinary delights from the two Telugu states - Telangana and Andhra Pradesh - to the dining tables of families across the world. With over 200 delicious products traversing the entire culinary landscape from Stoneground chutneys to Traditional Rice mix powders to Spice mixes, from ready-to-eat to breakfast and mealtime favourites to mouthwatering desserts, there is enough to tease, tickle and satiate the palate. So, the next time your taste buds yearn for a voyage of culinary discovery, especially from the Telugu states, let the tantalizing flavours of Priya Foods’ products guide your way.

In the colourful tapestry of Indian festivals, Rakhi or Rakshabandhan stands as a sparkling gem that celebrates the pure and cherished bond between brothers and sisters. This heartwarming occasion is not just about tying a decorative thread around a brother's wrist and gifting, but about weaving together the flavourful emotions of love, togetherness, trust, protection, and an unbreakable connection that withstands the test of time. Foodies will appreciate how the spirit of Rakhi beautifully intertwines itself with the flavours of traditional Indian cuisine. Come, discover the many bitter-sweet, spicy-mild, robust-sharp sides to sibling bonds. A taste of togetherness! The essence of Rakhi lies in togetherness, where families come together to celebrate the enduring love between siblings. Just as siblings stand by each other's side, Indian cuisine brings people together over sumptuous feasts. The aroma of spices and the sizzle of dishes on the stove create an inviting atmosphere that mirrors the warmth of sibling relationships. From preparing intricate dishes like Biryani to savoury delights like Kheer, the kitchen becomes a hub of activity, much like the festivities that envelop the home. Flavours of trust and protection! Trust is a vital element of the sibling relationship, just as it is in the culinary world. The symphony of ingredients in dishes like Sambar or Paneer Tikka relies on the trust that each component will come together to create a masterpiece. Just as sisters trust their brothers to protect and support them, the flavours of these dishes harmonize in a way that comforts and satisfies the palate. A dash of playfulness and teasing! No sibling bond is complete without playful teasing and banter. Rakhi encapsulates this spirit perfectly. The teasing that precedes the actual tying of the Rakhi thread mirrors the delightful back-and-forth exchanges that siblings share. This playfulness finds a counterpart in the playful blend of spices in dishes like Chatpata Chaat, where sweet, tangy, and spicy flavours do a tap dance on the taste buds. A feast of friendship and love! The Rakhi festival is not just about familial relationships; it's about celebrating friendships that are as strong as blood ties. Just as the Pulao amalgamates different ingredients in harmony, sibling bonds are nurtured by understanding and acceptance. Even friends who become brothers or sisters by heart are an integral part of this celebration, reminding us that love transcends traditional boundaries. Sweetness in sibling bonds! No Rakhi celebration is complete without the exchange of sweets. Gulab Jamun and Rasgulla are not just desserts; they are the embodiment of the sweetness that siblings add to each other's lives. These treats symbolize the shared moments of laughter, the tears wiped away, and the joy of growing up together. The spicy conversations! The heat of playful arguments, peppered with teasing and wit, brings out the unique dynamic that only those who've grown up together truly understand. These conversations sizzle with a mix of shared history, inside jokes, and the occasional fiery disagreements, all contributing to a rich tapestry of sibling relationships. Just as spice or masala mixes elevate a dish, these exchanges add a dash of excitement and zest to the everyday interactions between siblings. As we partake in the festive fervour of Rakhi, let us also savour the flavours that intertwine seamlessly with the emotions it represents. Just like the Rakhi thread binds siblings, the flavours of traditional Indian cuisine bind us to our roots, our families, and our cherished memories. Priya Foods, the name that evokes delicious anticipation and is a part of millions of cherished family moments, offers a treat of more than 200 products that dutifully channel traditional Indian flavours. This Rakhi, there are twin treats awaiting us all - a ‘Threads of Love’ combo offer of Kheer, Badam Milk Mix and Gulab Jamun at a special price, and a Rakshabandhan Gift hamper with every order placed on their website: www.priyafoods.com. So don’t wait…fill your kitchen with Priya Foods products this Rakhi, and express your love for family in…oh so many flavours!  

As we hoist the tricolour on the momentous occasion of our Independence Day on August 15th, we are reminded of the precious gift of freedom bestowed upon us. This special day is a celebration of our personal emancipation - the freedom to make choices, follow our hearts, and embark on a path of our choosing. Independence empowers us to express our thoughts, beliefs, and opinions, contributing to the vibrant tapestry of ideas that define our diverse and inclusive country. Beyond the political aspect, independence is woven into the very fabric of our daily lives, including the myriad flavours of our food. The diverse cuisines from different regions reflect the freedom we have, to celebrate our cultural differences while relishing the unity of our shared identity as Indians. Let us embark on a gastronomic journey, exploring how traditional Indian foods symbolise the joy of freedom and the flavours of life. The diversity of tastes Just as our nation embraces diversity with an open mind and a welcoming heart, so does it hold dear the countless culinary disciplines from across the heartlands and hinterlands of the country. From the spicy curries of the North to the coconut-infused delicacies of the South, and from the hearty meals of the West to the delectable sweets of the East, Indian cuisine is a symphony of flavours, all coming together harmoniously to take us on a melodious and flavour-infused journey. A feast of choices Independence Day is not just about breaking the chains of oppression but also about exercising our freedom of choice. Similarly, Indian cuisine presents a plethora of options, allowing us to pick dishes that resonate with our palates and preferences. From vegetarian delights like Tomato Dal and Paneer Tikka to non-vegetarian classics like Butter Chicken and Biryani, we relish the freedom to choose our culinary journey without restraint. A passionate pursuit of tradition Independence Day sparks a sense of patriotism in our hearts, renewing our love for all that’s unique about our beloved country. Our traditional foods reflect this spirit of Indianness, as they are made with unconditional love and the recipes are meticulously handed down through generations to preserve the essence of our legendary culinary heritage. As we savour dishes like the aromatic Roti Pachadi or the soul-warming Dal Makhani, we are reminded to not lose sight of our traditions and share the warmth of love with our loved ones. Paving new paths of innovation Just as our freedom fighters paved the way for a new India, our culinary artistes continue to innovate with flavours, creating fusion dishes that celebrate the country's cultural melting pot. Indian-Chinese, Indo-Italian, and other amalgamations awaken our taste buds to new possibilities, encouraging us to embrace change and reinvent ourselves - much like our nation's journey post-independence. The sweet freedom of indulgence Independence Day is a time to indulge in the happiness of being free, and what better way to celebrate than with sweets special to India! Indian sweets, or Mithai, are an integral part of our culture, and every region boasts its signature delicacies. From the succulent Gulab Jamuns of the North to the subtle Payasam of the South, from the soft Puran Poli of the West to the delicate Sandesh of the East, these treats remind us to appreciate life's sweet moments and savour the freedom of indulgence. On the occasion of Independence Day, Priya Foods, the brand that has become synonymous with India’s culinary heritage for its adherence to all that’s classically Indian, is running a delicious online campaign. Viewers can describe what freedom means to them and assign a flavour to it. So go ahead and send in your entry! As the Indian flag flutters in the cool August breeze, and our hearts swell with pride this Independence Day, let us cherish the freedom our parents and grandparents fought tooth and nail to achieve for us. Let us remember that independence is a cherished privilege, a symbol of hope, and a reminder of the collective power of a nation's dreams. Take pride in being a citizen of India - a land of cultural abundance, unity in diversity, and a land whose future is brimming with possibilities. Happy Independence Day!

Raindrops streaking down the window pane, a fragrant breeze, a cosy ambience and a thrilling book to read. What else would you need to complete this idyllic moment? If you are thinking, a steaming hot meal that you didn’t have to slave upon, you are 100% right! While we all crave for delectable food during the wet monsoon season, stepping into the kitchen may seem like an unwelcome task. Thankfully, we are today spoilt for choice by myriad of ready-to-eat meal options from leading food brands that not only ace in the aspect of convenience but also are healthy and delicious. Let's explore some tantalizing heat-and-eat dishes that will surely make your taste buds dance in joy to the pitter-patter rhythm of the monsoon rain! Tomato rice: A tangy flavour-mine Tomato rice is one of those simple meals that wields the power to transport you to a world of piquant bliss. This wholesome dish combines the goodness of rice with the zest of ripe tomatoes. Packed with essential nutrients like vitamins A and C, tomato rice boosts the immune system and promotes healthy skin. Plus, it's low in fat and high in fibre, making it a guilt-free indulgence for monsoon cravings. Jeera rice: Juxtaposing taste and nutrition The aromatic Jeera rice is a veritable treat for the senses. Laden with the delightful flavour of cumin seeds, this dish perfectly complements any curry or dal. Not only is it a delicious addition to monsoon meals, but it is also known to aid in digestion and reduce inflammation. So, indulge in this all-time favourite dish with the confidence that it gets health on your side! Sambar rice: A wholesome selection If you are looking for a comforting and hearty meal during the rainy season, look no further than the humble sambar rice.  This South Indian classic is a blend of rice, lentils, and vegetables cooked in a flavourful tamarind broth. Packed with protein, vitamins, and minerals, sambar rice provides a complete meal that is easy on your stomach and nourishes your body. Indulge in this nourishing dish with no guilt pangs whatsoever. Pongal: Warmth and satiety in a pot Pongal, a traditional South Indian dish, is the epitome of comfort food during monsoons. It is a perfect combination of rice, lentils, peppercorns and mild spices designed to warm your soul on a rainy day. Being rich in fibre, protein, and complex carbohydrates, it is a must-have for long-lasting energy in a jiffy. It aids in digestion, keeps you satiated, and is an excellent choice for a healthy monsoon meal. Paneer butter masala: Creamy indulgence, the healthy way Who says you can't enjoy a creamy, rich curry during the monsoon without compromising on health? Paneer Butter Masala, a North Indian staple made with succulent paneer (cottage cheese) cooked in a luscious tomato and cashew gravy is a vegetarian's dream come true. As a good source of protein and calcium, it promotes bone health and muscle development. Indulge in this guilt-free, creamy delight and let your taste buds rejoice!   Andhra Veg Pulao: A flavourful Medley Here’s a one-pot meal that is both flavourful and nutritious. The Andhra version of the ubiquitous vegetarian pulao is an aromatic rice dish loaded with a medley of vegetables and a perfect blend of spices that will take your taste buds on a culinary journey. Packed with vitamins, minerals, and antioxidants, this dish supports overall health and boosts the immune system. With a spicy zing typical to Andhra, this dish is just what a rainy day menu demands for! If your tastebuds are raring to go down the ready-to-eat river, look no further than Priya Foods – India’s favourite brand for all things traditional, Indian and specifically, Telugu. Their ready-to-eat options feature all the above - from the tangy Tomato Rice to the fragrant Jeera Rice, from the comforting Sambar Rice to the wholesome Pongal, and from the creamy Paneer Butter Masala to the flavourful Andhra Veg Pulao – which make sure you can relish delicious and healthy meals during the monsoon season without the hassle of planning the menu, buying the ingredients, and preparing the dishes. So, why wait? Visit www.priyafoods.com and explore their wide selection of ready-to-eat options to satisfy your monsoon cravings. Indulge in these delightful dishes and experience the convenience of Priya Foods' healthy and delicious offerings. Let the flavours transport you to a world of culinary bliss this monsoon season!

Rainy days can be a mood dampener, but they don't have to be a digestive downpour, if we pay adequate attention to getting our health in order. And the easiest way to do it is by rejigging our daily diet to include foods that have a salubrious effect on our gut, and thus on our body, in the rainy season. Despite their charm, rainy days open the portals to a plethora of diseases - flu, malaria, dengue, chikungunya, typhoid etc. It's important, therefore, to prioritize our health and strengthen our immune system. Enter Millets, the unsung heroes of maintaining digestive health during the rainy season. Highly nutritious, gluten-free, and rich in fiber, vitamins, and minerals, these tiny powerhouses are known to save the day (and our tummy) with their impressive nutritional profile and gut-friendly properties. So why should we turn to millets when the rain starts pouring? Well, for starters, they are gentle on the stomach while still providing essential nutrients. Plus, their high fiber content helps regulate bowel movements and keeps things moving smoothly.  But that's not all! Millets also have a unique ability to absorb excess moisture in the gut, which can be particularly helpful during the rainy season when humidity levels are high. So instead of feeling bloated or sluggish after a heavy meal on a rainy day, millets can help one feel light and energized. Whether we make ourselves a warm bowl of millet porridge or incorporate them into our favourite rainy-day recipes like soups, stews, dosas, vadas, upma and crispy pakoras…these versatile grains will diligently go about their job of keeping our digestive system happy even when the weather is anything but sunny. Here are five select millets that are specifically good for our health during the Monsoon season: Foxtail Millet: Foxtail millet is a popular choice due to its high antioxidant content and low glycemic index. It helps regulate blood sugar levels and promotes cardiovascular health. It is also rich in iron, magnesium, and phosphorus, which are essential for maintaining healthy bones and teeth. Little Millet: This millet is known for its high fiber content, which aids digestion and prevents constipation. It is a good source of B vitamins, particularly niacin, which supports brain function and helps in reducing cholesterol levels. Little millet also contains phytochemicals that possess antioxidant properties. Barnyard Millet: Barnyard millet is a nutrient-dense millet that offers several health benefits. It is rich in protein and dietary fiber, which promote satiety and aid in weight management. It is also a good source of calcium, phosphorus, and potassium, which are vital for maintaining strong bones and regulating blood pressure. Pearl Millet: Pearl millet is a highly versatile millet known for its high iron content. It aids in the production of red blood cells, and prevention of iron deficiency anemia. Pearl millet is also rich in protein, fiber, and antioxidants, making it beneficial for overall health and boosting the immune system.     Finger Millet: Finger millet, popularly referred to as Ragi, is a powerhouse of nutrients. It is an excellent source of calcium, making it a great choice for maintaining bone health. Finger millet is also rich in iron, protein, and amino acids, so very essential for growth and development. It has a low glycemic index, making it ideal for managing diabetes. Whether we cook it with milk as a porridge; make a health drink out of it;  fashion it into steamed balls to be relished with peanut chutney; mix it with jaggery & coconut to prepare laddoos; or simply make rotis and have them with vegetable dishes, Ragi is delicious and nutritious in every avatar. Kids under 5 years are at great risk of the vagaries of climate change. Millets are the best way to future-proof their health and well-being. Millets are especially beneficial for pregnant women, as they generate the needed warmth, and aid in better bowel action. Experts say that for better absorption and assimilation of their nutrients, millets should be consumed in combination with curd and butter. Who are we to argue? Let’s make this a habit. So, the next time it's pouring outside and the craving for comfort food reigns supreme, let’s reach for those trusty millets. They'll instantly satisfy our taste buds and keep our digestion singing in harmony!  

If you have ever been to a typical Telugu village, you would recall with fondness, the fragrance of Nature at its purest, the wafting aroma of spices, and the tinkling laughter of happy souls. When I think back to the idyllic holidays I spent with my grandparents, one of the recurring memories is that of the enchanting taste of traditional Telugu stoneground fresh chutneys. These homemade delicacies, crafted with love, vegetables, herbs, and spices, were an integral part of our mealtimes. Walk with me as I journey through the art of making Telugu chutneys in the traditional way! A fresh start, always Fresh stoneground chutneys or roti pachadis play a vital role at mealtimes in Telugu homes, as they are known to single-handedly elevate the delight quotient several notches. These vibrant and versatile accompaniments are crafted using a variety of fresh vegetables, herbs, and spices, each contributing their unique flavour to make a synergetic whole. From the tangy dosakaaya (yellow cucumber) chutney to the zesty dondakaaya (ivy gourd) chutney, and the cooling sorakaaya (bottle gourd) chutney, there is a chutney to complement every meal. Written in stone Typical Telugu households swear by the twin implements - the humble but cherished mortar for grinding and pestle for pounding - together called the ‘rolu-rokali in Telugu, and ‘sil batta’ in Hindi.’  These simple yet powerful kitchen tools have been used for centuries to create the perfect texture and consistency for chutneys. The mortar, typically made of granite, acts as a sturdy base, while the pestle, a cylindrical stone, is used to crush and grind the ingredients. The repetitive grinding motion releases the flavors and aromas of the spices and other ingredients, resulting in a rich and well-balanced chutney. The art and science of making Roti Pachadi To experience the magic of Telugu stoneground fresh chutneys, (called Roti Pachadi meaning chutney made in the rolu), one must witness the process first-hand. I can still vividly recall sitting beside my grandmother as she skillfully selected the freshest vegetables, aromatic herbs, and premium spices. Then, using the mortar and pestle, she would commence the rhythmic grinding process. When to add which ingredient, and in which proportion, is a science by itself, I realised! As the ingredients were crushed, the medley of raw components transformed into a harmonious blend of flavours. The coarse texture of the roti pachadi is to retain the essence of each ingredient to achieve a delightful mouthfeel. The gentle rhythm of grinding, accompanied by playful banter of children and adults gathered for the holidays, added a touch of nostalgia to the entire experience. The intense aroma wafting through the air heightened our anticipation of the forthcoming culinary repast. Preserving tradition and native intelligence The use of stoneground techniques not only imparts unique flavours but also holds cultural significance. The mortar and pestle encourage a hands-on approach to cooking. They demand patience, precision, and a connection with the ingredients. While modern appliances provide convenience, they often fail to capture the essence of the traditional methods. The mortar and pestle allow us to be present in the moment, savouring the process as much as the end result. Roti pachadis evoke a sense of nostalgia that goes beyond their delectable taste. They remind us of simpler times, of gathering around the kitchen with loved ones, and the joy of creating something from scratch. The memories of the rustic mortar and pestle being handed down from one generation to another add depth to India’s culinary traditions. The next best to Ammamma’s Roti Pachadi For all those who love the unique flavour of Roti pachadi but have no time to prepare it fresh every day, here’s a quick solution to have your pachadi and eat it too…with utmost relish! Priya Foods, the brand that stands for all that’s traditionally Telugu, has an array of not 1, not 2 but 5 mouth-watering flavours of Roti Pachadi - Beerakaaya (Ridge gourd), Vankaaya (Brinjal), Sorakaaya (Bottle gourd), Dondakaaya (Ivy gourd ) and Dosakaaya (Yellow Cucumber)! Bursting with handpicked and fresh veggies, herbs are spices, these chutneys are pounded and ground to the exact texture that makes Roti Pachadis uniquely flavourful. Their versatility makes them ideal accompaniments to any meal and to any genre of food - from South Indian to North Indian, from snack to dinner. Thoughtful to the extreme, Priya Foods also offers 2 exciting breakfast chutneys - a Morning Medley of Tomato-Onion and Tomato-Ginger to perk up your breakfast, be it a dosa or a paratha! The packaging is done with Thermal Retort Technology that preserves the freshness for a long time without the use of any preservatives at all! Zero preservatives…can you believe that, or beat that!! Make it a point to consume the Roti Pachadi soon after opening the pack. You can refrigerate it and have it within 5 days. But believe me, this will never pose a problem, as you can’t stop at one helping…ever! You can place the order now, at https://priyafoods.com/collections/roti-pachadi and go on a nostalgic journey to your grandmother’s home at your next meal time!

Indian cuisine is a sensory gastronomic journey through a veritable tapestry of vibrant flavours, aromatic spices, and diverse regional traditions. From the simple home-cooked meals to the opulent feasts of royal kitchens, the culinary landscape of India is a treasure trove of gastronomic delights. At the heart of Indian cuisine lies the ingenious symphony of flavourful spices that not only add depth and complexity to the dish, but also invest it with myriad health benefits and medicinal properties. The pride of every Indian kitchen, big or small, is a well-stocked pantry that holds its own with poise and aplomb whatever be the occasion - an everyday meal, a festive feast, or a lavish party. In this fast-paced age where time is a precious commodity, pre-blended masala powders and pastes have become a saving grace for Indian women who strive to create delicious, old-world meals in a fraction of the time taken if started from scratch. These convenient culinary shortcuts have revolutionized the way traditional Indian dishes are prepared, allowing for both the preservation of authentic flavours and the convenience of modern living. Come, let’s explore 7 must-have Priya Foods products that will take your Indian cooking to the next level. These pre-mixed spice blends are expertly crafted to capture the essence of time-honoured Indian preparations, ensuring that every dish is infused with the perfect balance of aromatic spices. Hyderabadi Chicken Biryani Masala: Biryani, the crown jewel of Indian cuisine, is intricately intertwined with the rich Nizami culture. It reflects the opulence and grandeur of this bygone era known for its refined taste and love for lavish feasts. Priya’s Hyderabadi Chicken Biryani Masala, faithful to the age-old recipe, helps you recreate the same fragrant and aromatic flavours in your kitchen, effortlessly! This carefully crafted blend of spices and herbs including dry onion and garlic, coriander, chilli powder, cassia bark, turmeric and caraway seeds will infuse your chicken biryani with a burst of tantalizing flavours, ensuring an unforgettable dining experience. Meat Masala Powder: Whether it's the slow-cooked curries, the smoky grilled kebabs, or the aromatic biryanis, their depth of flavours and textures makes Indian meat dishes a favourite of food enthusiasts around the world. If you are a meat lover, you will find that Priya's Meat Masala Powder is a game-changer. With its rich blend of spices – dry ginger-garlic-onion, pepper, caraway, mace, star anise, cassia bark, cardamom, cloves, turmeric and red chillies, and herbs – coriander, curry leaves, this masala powder helps you whip up an irresistible meat curry with ease and confidence.   Garam Masala Powder: Literally translating to ‘hot spice blend,’ garam masala is a staple in Indian kitchens. What makes it so versatile is its adaptability to different regional cuisines and the ability to complement a wide range of ingredients. While the exact composition can vary, garam masala typically consists of a harmonious blend of spices such as cardamom, cinnamon, cloves, cumin, coriander, and black pepper. Each spice contributes its unique character, resulting in a well-rounded and complex flavour profile. The beauty of garam masala lies in its ability to elevate both vegetarian and non-vegetarian dishes by providing a foundation of warmth and complexity. Today, garam masala has found its way into contemporary fusion creations as well. Chefs worldwide too, have embraced garam masala for its ability to impart an exotic and enticing element to their creations. Priya Foods' Garam Masala powder is second to none. Bursting with a medley of aromatic spices, proportioned to perfection, this versatile blend adds a warm and robust flavour to a wide range of dishes. Sprinkle it over your curries or use it as a finishing touch – its aromatic spell will weave its magic instantly and to elevate your dish into a culinary masterpiece! Hyderabadi Vegetable Biryani Masala: Hyderabad's Nizams, known for their elaborate feasts and exquisite dining experiences, had their royal chefs create this version for their vegetarian nobility. Over time, Vegetable Biryani spread beyond the confines of the royal courts and gained popularity among the masses Priya Foods' Hyderabadi Vegetable Biryani Masala is an essential item for every kitchen. Show off your vegetarian cooking skills with this exquisite blend of spices – dry garlic-onion, mixed spices, cassia bark, turmeric and chilli powder, and herbs – coriander, bay leaf, this masala powder which will make sure your vegetarian counterpart to the famous Hyderabadi biryani is as delicious and deserving of an ‘encore!’ Fish Fry Masala: With its long coastline India is a treasure house of seafood delicacies. From the tropical flavours of the coastal regions in the South to the spicy and aromatic creations of the East, Indian seafood dishes showcase a remarkable array of tastes, textures, and cooking techniques. If you enjoy indulging in the flavours of the sea, Priya’s Fish Fry Masala is that secret key which will allow waves of deliciousness to embellish your seafood dishes. This special blend of spices enriched with mustard, cornflour, fennel and fenugreek adds a zesty and tangy twist to your fish preparations, making every bite a burst of delightful sensations. Whether you are pan-frying or deep-frying, this masala will ensure a perfectly seasoned and crispy fish every time. Premium Sambar Powder: The origins of Sambar can be traced back to the South Indian state of Tamil Nadu. Interestingly, it is believed to have been created by the Marathas who ruled over parts of South India. An aromatic, tangy stew made from toor dal (split pigeon peas), tamarind, and a unique blend of vegetables and spices, Sambar is popular not only for its taste but also for its nutritional value. The combination of lentils and vegetables provide a protein-rich and balanced meal, making it a staple in South Indian households. So no South Indian cook will ignore the savoury touch of sambar in his/her meal plan. Priya’s Premium Sambar Powder is an aromatic spice blend including coriander, rice flour, turmeric, red chillies, cumin, fenugreek, cassia bark, rice bran oil, asafoetida and curry leaves, that will immediately add depth and richness to your sambar preparation, taking it to a whole new level. Noodles/Pasta Masala: Noodles from China and Pasta from Italy have been so wholeheartedly embraced by Indians that Indianised versions of these culinary imports are springing up at remarkable speed. Their journey of acceptance and integration into the Indian culinary fabric has been both fast and easy because of their being able to appease the palates of both kids and adults alike! Priya’s Noodles/Pasta Masala powder is a unique blend of spices that manage to create a perfect fusion of Indian and foreign flavours to appeal to the discerning Indian palate. A perfect balance of coriander, red chillies, ginger, garlic, onion, black pepper, clove, cassia bark and star anise, ensures that this powder is just what you need to add a hint of spice and a dash of tanginess to your noodles/pasta dish and transform it into one that demands a repeat performance! What’s more…just a pinch of Priya’s Noodles/Pasta Masala can add a captivating twist to any Indian dish and turn it into an innovative wonder! With these seven essential Priya Foods products in your pantry, you have a treasure trove of flavours at your fingertips. From biryanis to curries, from meats to vegetables, Priya Foods' spice blends add a touch of magic to your culinary creations. So go ahead, unleash your creativity in the kitchen and let Priya Foods navigate your course through the vibrant and diverse world of Indian cuisine.  

Once staple traditional crops, millets lost ground rapidly to wheat, rice and maize that have ruled the world and our plates for over a century now. But with the United Nations declaring 2023 as the International Year of Millets, all eyes are once again on these humble but healthy food grains. As the world becomes increasingly aware of the negative impacts of climate change, millets are gaining ground rapidly as must-have ‘super foods.’ Priya, India’s favourite and trusted food brand, can always be trusted upon to serve up the traditional and healthy with a contemporary ‘universal appeal’ twist! The millet options from their repertoire are well on their way to reigning palates and hearts alike In keeping with the spirit of the year, Priya Foods recently organised a recipe contest centred around millets, which was a grand success, attracting entries from Priya’s fans across the country. Here are two of the prize-winning recipes, so that more people can try it for themselves and benefit from the wholesome goodness of millets, and the diverse ways in which they can make meals delicious and healthy! But before that, here are some essential facts about millets. They are a rich source of micronutrients, fibre, proteins and antioxidants. When you break it down, millets certainly pack a solid punch - they contain 7%-12% protein, 2%-5% fat, 65%-75% carbohydrates and 15%-20% dietary fibre. What’s more, they are gluten-free and have zero cholesterol! Here is Suman Agrawal’s prize-winning recipe of Ragi flour waffles. Ragi flour is rich in iron and calcium. Ingredients: 1/2 cup Ragi flour                                       1/8 cup Semolina 1/8 cup Whole wheat flour 1/2 cup Curd 1 pinch Baking soda 1/4 tsp Pepper powder 1/2 tsp Ginger crushed 1 Green chilli chopped 1 tbsp Coriander leaves chopped Salt to taste Butter for brushing Grated cheese Chopped coriander leaves for garnish    Preparation:Mix together ragi, semolina, whole wheat flour, salt, pepper, green chillies, ginger, and coriander leaves. Add in the curd while giving it a good mix. Add water to get a thick consistency batter. Keep the batter aside for about 15 minutes. Then add the baking soda to the batter and mix well. Pre-heat the waffle iron. Brush some butter on the waffle iron and pour some batter into it. Close the iron and cook For 7 to 8 minutes or till it cooks completely. Remove and place it on a serving plate. Sprinkle the grated cheese and finely chopped coriander leaves. Serve with a sauce and salad for enhanced yumminess! Another prize-winner, Bindiya Foodie, shares her mother’s special recipe for a tasty Pearl Millet / Bajra Burfi.Ingredients: 1 cup Pearl Millet Flour 1 1/2 cup Sesame Seeds 1 tsp Cardamom 2 tbsp Ghee 1 1/2 cup Jaggery 1/4 cup Peanuts 1 tbsp Pistachios   Preparation: Add sesame seeds in a medium heated pan and roast it on medium flame while stirring continuously. When it becomes light brown, take it out in a bowl and cool it. Grind half of the roasted sesame seeds and 7-8 peeled cardamoms in the mixer jar. Melt ghee in the same pan, and add the millet flour to it. Roast it on low-medium flame while stirring continuously. When ghee separates, take it out and transfer to a bowl. Now pour some more ghee into the same pan, add jaggery and 2 tbsp of water. Cook it on a low flame till the jaggery dissolves and starts to foam After the jaggery is cooked well, add the roasted millet flour and cook on a low flame, stirring continuously. Then add the ground sesame-cardamom powder and whole sesame seeds to it, and mix well. Turn off the flame when it is well mixed. Grease a tray with ghee, pour the mixture into it and spread it evenly. Place some peanuts and pistachio on it and flatten with a spoon. Leave it to solidify for half an hour. Then cut it in your desired size and shape So whether its waffles for breakfast, or a delectable sweet treat, Priya Foods shows you the imaginative and endless ways in which millets can be transformed into the most delicious and nutritious meals in minutes! Why wait…try them now!!

It’s Summer. The season of lazy afternoons, family gatherings, childhood innocence, and…mangoes! The king of fruits, loved equally raw or ripe. Despite the infamous heat of Indian summers, it is hands down, the most-awaited season of all, by young and old alike. It’s after all the time for making that universally-liked condiment - Mango Pickle! In not just one, but many avatars.   Here’s a typical scenario that plays out in most Indian homes on a designated bright summer day: Father sets out to the market with his mother’s instructions ringing clearly in his mind - select only the firmest, sourest raw mangoes. Without an iota of doubt, grandma is in charge, and everyone follows her instructions to the t. Experience counts, doesn’t it?  Youngsters are given the relatively easier task of washing and drying the mangoes, while father is responsible for cutting them into bite-sized pieces. The atmosphere is charged with the aroma of spices and oil being mixed in just the right proportion by ma under the hawk-eyed supervision of grandma. The mango pieces then go into the spice-oil mix and stored carefully in sun-dried ‘bharanis’ or porcelain jars. No one can touch or move them until grandma declares the pickle ready for consumption, and distribution to friends and family! Yet, kids, raiding the pantry - during the afternoon when elders take their well-earned siesta - with the hope of a juicy piece of pickled mango, is quite the common sight.  An unfailingly adhered to tradition on the pickle-making day, is grandma making roundels of hot rice, ghee and the pickle gravy sticking to the vessel, and feeding them with pure love to her entire family. Undoubtedly, the sound of easy laughter and banter is a special ingredient that adds to the nostalgic taste of the traditional Indian mango pickle.  For Indians, the mango pickle is not just a food item, but a link to a glorious past and culinary culture. It is a reminder of ancestors who had passed on their traditions and values for generations. It is a reminder that no matter how much time had passed, their traditions and memories would always be preserved with love and respect. Grandma's pickle is a lasting symbol of every family's love, unity, and heritage. Clearly, the pickle yields incredibly powerful magic in any true-blue Indian household. That unassuming jar/bottle of pickle on the dining table is a saviour  - be it at fussy, boring, innovative, or lazy mealtimes.  A typically traditional Indian meal is never complete without an assortment of two-three pickles – sour, spicy or sweet – to add some tongue-tickling, tangy zest to the food. For some, a piece of their fave pickle is all that it takes to make a full, satisfying meal! Who needs a main course?? Before the off-the-shelf, readymade pickles became a popular option, ladies in every household took pride in making their own supply of pickles, to last them anywhere from three months to a year.   Since fast foods hadn’t as yet made an appearance as a quick-fix solution for sudden bouts of hunger, pickles were the next best thing. All you needed to do was grease a paratha or a roti with the pickle gravy, stack the pieces separately to bite into, and your delicious snack was ready.      The ingredients of an Indian mango pickle are carefully chosen - to add taste, as well as nutrition. The mango pickle is a rich source of Vitamin A, C potassium, antioxidants, nutrients, minerals such as iron, calcium and much more, making it not just a tasty but a healthy choice too. Pickling - or preserving foods in vinegar, brine or a similar solution - is one of the oldest methods of food preservation. Although the exact origins of pickles are unknown, archaeologists believe ancient Mesopotamians pickled foods as far back as 2400 B.C. Queen Cleopatra of Egypt credited the pickles in her diet for her health and beauty.  Pickles were a regular part of the diet of soldiers in Julius Caesar’s armies to keep them fit, healthy and strong. As intrepid explorers, both Christopher Columbus and Amerigo Vespucci, believed pickled foods were the best and safest option for sailors on long voyages. Closer home, the variety, range and taste of Indian pickles is as diverse and endless as Indian cuisine itself, from sweet and sour, tangy, or just plain spicy. Telugu pickles are far more spicy and tangy, compared to pickles from other parts of the country. With life moving into the fast lane, today, it is not possible for every household to make its own pickle to suffice for the whole year. Also, the new generation demands variety on the dining table. This is where traditional brands like Priya Foods come to the rescue valiantly. Their pickles are  a faithful recreation of the traditional, time-honoured recipes of mothers and grandmothers from the olden days. Be it Mango Avakaya, Cut Mango pickle or Mango Thokku, each of their mango pickles makes sure your every meal is instantly perked up with the genuine and authentic taste of home. In keeping with the modern lifestyle, these pickles are available in stores, on the Priya Foods website, and on online marketplaces like Amazon. So laying your hands on one is practically effortless.  Go ahead, bring home the pickle(s) of your choice, and time travel down the food nostalgia trail. Bon Appetit!

Indian parents and their unwavering belief in the power of homemade goodness is legendary! Whenit comes to fizzy 'western' drinks that can be bought off the shelf, they'll frown upon them fasterthan we can say ‘carbonation.’ It's like they have a sixth sense for sniffing out those sneaky cola canshiding in the back of the fridge.Come Summer, in their quest to keep us healthy, they become the ultimate ‘cooling’ foodambassadors. So when the scorching heat has the household yearning for a refreshing drink – momshave just the answer - Badam Milk! The one beverage that reigns supreme, as it is not only pleasesour taste buds but also meets the approval of our health-conscious parents.For the uninitiated family members who doubt the mighty Badam Milk, the coaxing pattern goesfrom, “It’s most delicious” to “I am telling you it’s healthy” to "Why go for a cola when a glass ofbadam will make you strong like your favourite superhero? (a bait line for kids all over the world)"Oh, the ultimate persuasive powers of Indian parents on a mission!The Badam Milk preparation rituals are no less than a sight to behold. It's like a sacred ceremonypassed down through generations. Moms carefully handpick the plumpest almonds, and soak themovernight. The next morning, armed with patience, the humble but dependable blender and a touchof momsy magic, they blend those soaked almonds into a creamy gold concoction that could rivalany gourmet dessert. It's like they're secretly training for the MasterChef Badam Milk Edition!Maybe it's the love they pour into every glass, but just one sip of that homemade delight, is knownto entice even the most reluctant of taste buds forever. We become willing converts to the cult ofbadam milk, spreading the gospel to our unsuspecting friends who have yet to experience the joy ofhomemade goodness.Come, accompany me on a nostalgic trip down memory lane and see for yourself why Badam Milk isan ageless favourite of Indian moms and for once, of Indian kids too! A taste of heavenPicture this: A glass filled with a velvety elixir, emanating the mesmerizing aroma of almonds andsaffron. As you take your first sip, a symphony of flavours dances on the palate, ranging from therich, creamy texture to the subtle sweetness of the almonds. Each sip is a trip to paradise, as theflavours envelop your senses and evoke a sense of pure bliss. Health in every sipIndian Badam Milk is not just a treat for your taste buds; it also boasts an array of health benefitsthat will make your body thank you, and your mom give it an upvote! Almonds, the star ingredient,are packed with nutrients like vitamin E, magnesium, and healthy fats that promote the healthyfunctioning of the heart and the brain. This elixir is also a great source of protein and calcium,providing nourishment and strengthening your bones. Talk about a one-two punch of deliciousnessand goodness! The cool quotientWith summer temperatures soaring, finding innovative ways to keep the family cool and nourishedbecomes the priority for every Indian mom. Badam Milk comes to the rescue as the quintessentialcooling drink. It has a natural soothing effect on the body, thanks to its hydrating properties. Sip bysip, it replenishes lost fluids, helping you beat the heat and stay refreshed throughout the scorchingsummer days. Indian Badam Milk is not just a drink; it's a time machine that transports us to the carefree days of our childhood. Its tantalizing taste, coupled with its health benefits and cooling properties, make it the perfect summer companion. So, go ahead, indulge in a glass of this delightful elixir, and let it whisk you away to a world of nostalgia and mirth. Raise your glass and say cheers to the good times and the timeless joy that Indian Badam Milk brings! If you want to be spared of the hassle of preparing it from scratch, here’s the next best ‘closest tothe real one’ alternative: Badam Milk Mix from Priya Foods’ Mithai Moments range. Just one spoon, a stir and in an instant, you are good to gulp it down or savour it sip by sip, whichever is yourstyle! You can get Priya’s Badam Milk Mix at any grocery store near you, or simply order it from thecomfort of your arm chair at: https://priyafoods.com/products/instant-badam-milk-mix-200g  

We are heading towards Mother's Day, which gives us the perfect chance to turn to the first person we ever loved, and utter those three magical words we may have wanted to say, but did not, many times during the year. Thank you, Mom! Even today, as I stand slicing and sautéing onions in my kitchen, I am reminded of my mother. No, she did not make me cry, but her careful handling of every task has left a deep-rooted impression that informs my own approach to cooking, and life itself Her loving words of advice linger in my ears whatever I am doing. “Don’t be in a hurry. Keep the heat on medium, stir often to make sure you don’t burn the edges and make the onions bitter.” Isn’t life something like that? My mother was the one who diligently, patiently, and above all, lovingly introduced me to the world of flavours, spices, and ingredients. Though a reluctant learner as a child, when I grew up and left home seeking out my own path in life, I realised that her tips and teachings went way beyond the kitchen. Through cooking, she taught me invaluable life lessons which I try to apply wherever I can, because I know they came from experience and a heart filled with unconditional love. Patience above all! My mother always maintained that deliciousness is a result of time and patience. Cooking was never a rushed job for her. Just as good things come to those who wait, we were never disappointed by what she put on the table. Her favourite quote was, "Good things take time, just like a good biryani takes time to cook." Imperfection is the mother of innovation My mother's cooking was all about letting things unfold naturally. Yes, she did follow the recipes she had learnt from her mother, but she was by no means a stickler for perfection. She improvised on the go if the kitchen shelves didn’t have a particular ingredient, and the result was always delicious. “We don't need to be perfect to be happy. Life is messy, and that's what makes it beautiful.” With these gems of advice ringing in my ears, I never fret over cooking mishaps, but look at them as happy accidents leading to a completely new dish. Ditto, in life Creativity is the crux The best, and most memorable meals are not necessarily those that come out of a fancy recipe book. Our holiday meals were mostly the result of experimenting with new ingredients, blending different cuisines, and simply getting creative and daring. The presentation plays a big role too, my mother would say, especially when we had guests over. And of course, the warmth with which she served the food left its own lingering taste on our palates. “Real cooking is about following your heart, ” she loved to tell me. The creativity she demonstrated practically in the kitchen has spilled over into many other areas of my life, and taught me to approach problems with a creative mindset. Hard work pays off When we put in the effort, have the patience, and keep up the effort, we can whip up something really amazing, my mother believed. She never took short-cuts in the kitchen, or in any other sphere of life, for that matter. “Cooking is not a job” , she said, “it is a passion that should be carefully nurtured, respected and loved.” In life, too, I apply the same principles, and have never been disappointed by the results. Sharing is caring Clichéd, as it may seem, my mother always cooked for others. She believed food has the power to bring people together, and is a way of expressing love and affection. Whenever I had my mixed bag of friends over for lunch or dinner, she took the extra effort to come up with a multicultural menu that had something for everyone. This small gesture made a big impact and endeared her to my friends in a jiffy From her I learnt to put others first, to share, to spread joy Even to this day when I stand beside her in her neat little kitchen, pestering her to teach me another new recipe, her patience and indulgence reveal little nuances that embellish my life with sensitivity and value Happy Mother's Day! To all the mothers out there. Thank you for the lessons you teach us in every breath you take. Thank you for being the purest version of love there can ever be.

Millets have arrived at last to claim their rightful place and space on the dining table after spending years in obscurity, or stored in some dark, shadowy kitchen cabinets, half-forgotten and barely noticed. Now those dreary, non-descript times are gone forever, thankfully a thing of the past. Today everyone is rooting for millets as a wonder food. Some even talk about it of as a small and mighty super-hero. And it is so true, believe it or not! One reason for their growing popularity, is that millets are a rich source of micronutrients, fibre, proteins and antioxidants. But what are the reasons behind these wonder foods to suddenly pop up out of the blues and flex their muscles? The gradual shift towards health, nutrition and fitness has triggered a tremendous upsurge in awareness about what we eat and how, mainly on account of radical lifestyle changes. When you break it down, millets certainly pack a solid punch. Take a look for yourself: Millets contain 7-12% protein, 2-5% fat, 65-75% carbohydrates and 15-20% dietary fibre. The essential amino acid profile of the millet protein is better than that of various cereals such as maize. But there are many more bonuses along the way, if you care to take a look. Millets are gluten free and non- allergenic. Their consumption decreases triglycerides and C- reactive protein, and therefore prevents cardiovascular disease.  All millets are rich in dietary fibre and unlike staple food grains like wheat and rice, their cultivation is incredibly sustainable. It also benefits our bodies by strengthening our immunity, keeping diseases in check, and aiding weight loss. But for Generation Next and for people on the go, priorities have changed. They want foods that can be made and served quickly, without any fuss and hassles, and yet retain all the delicious, wholesome goodness of a regular, home-cooked food. Remember, like the kind our mums and grandmas could rustle up like magic at any time. Now there is whole new range of wholesome meals that can be cooked and served in next to no time. And Priya has taken the lead with their selection of Quick Foods, a wonderful mix of taste and comfort, without any compromise on health and nutrition. Their selection includes: (1) Quick Pulihora Poha - a delightfully wholesome anytime meal, good for the whole family. A favourite in all South Indian homes. When you’re feeling puckish, just empty the contents in a bowl and add hot water – your meal is ready.  (2).Quick Upma: Experience a simple and hearty snack in a pack, that is downright sumptuous and healthy (3) Quick Poha: A quintessential Maharashtrian treat now in a handy pack, with a tantalizing mix of tangy, spicy, sweet and nutty flavours. (4) Quick Miillet Upma: Tickle your taste buds with a pack of this signature snack. Perfect at any time! (5) Quick Millet Poha: Indulge in the goodness of ragi, bajra and jowar – three superfoods all in one pack, together with crunchy nuts. So in the end it is clear as daylight that Priya Foods is a market leader that aims to give people with a discerning palate the true taste of traditional home-cooked you can relish over and over again, especially with their Quick Foods.