On a good day, RoohAfza tastes like a vampire’s tonic that drowned itself in a vat of sugar. On a bad day, it tastes like pulverised incense stick. What then is the hype really about?

My young nephew knows A for Asparagus, B for Broccoli, and C for Celery. While the proletariat “palak” and “methi” draw a blank from him, his eyes light up with joyful recognition at the mention of rocket, kale, and arugula. His international school has only taught him about “angezi sabzi”.

As a child growing up in Calcutta, we were raised to believe that if the mango was the king of all fruits, the Himsagar was the emperor. It is all about swag, style, and a symbol of Bengali pride. When I moved to Mumbai, I approached the Alphonso with all the cynicism of a Bengali. And then I was smitten by its fragrance.

Dear jackfruit, you are about to replace moringa as the next best thing to have happened to the white gut. The Brits have branded you a “vegan sensation”. Be prepared to be passed off as a burger patty, meatballs, or a crab cake.

Being vegetarian has never been an option in my household. But when my newly vegetarian friend asked how I could be a “woke” animal lover and still eat meat, I didn’t have an answer. The worst part? The judgment from my parents – my mutton-kebab-eating parents.

In India, poverty isn’t just a state of mind, and paisa-vasooli is a way of life. Yet, people buy an extra birthday cake, just to smash it gleefully in some unfortunate soul’s face. What gives?

Turn tender young jowar into these crisp, crunchy ponkh pakodas before winter fades and takes ponkh with it.

Ditch the cooking and toss up this spicy, tangy chaat with ponkh or tender jowar. Guaranteed to take away the back to work blues.

Naye saal ke pehle hangover ki bajao, with this utterly, butter-ly delicious bhurji pav.

Ring in the new year with this Garlic Bread Ring recipe.