Epicurean Dispatch - My Spicy journal | Harshita saxena | Substack

The Masala Code: Flavour, Frugality, and Feminine Genius

Sustainable Kitchens of India - Part 2

Jan 29 • Harshita saxena

Do Pyaza: The 17th Century Curry Technique From The Manuscript To My Humble Kitchen.

For the longest time, I thought Do Pyaza just meant “double the onions.”

Dec 9, 2025 • Harshita saxena

Chicken Ghee Roast - 1000 Years of Fire and Fat

The ancient Mangalorean dish that never made it to Western menus and why it should.

Apr 30 • Harshita saxena

Daal ki Dulhan: The One-Pot Indian Pasta

From Kitchens Where the Child Within Us Still Plays

Apr 23 • Harshita saxena

My Grandmother’s Recipe Vault: Radish Chicken Curry (Muji Kokur)

A moody curry you’ll want to cook

Apr 16 • Harshita saxena

The Undocumented Recipes of a Tired Indian Mom

When kids turn whiny, mums become inventors.

Apr 9 • Harshita saxena

Gunpowder: From Medieval Indian Technique to the Modern Kitchen

Podi Masala: At the Core of South Indian Cooking

Mar 26 • Harshita saxena

Spinach Chaat - The Anatomy of a Crunch

Palak Patta Chaat and the Architecture of Ephemeral Food

Mar 19 • Harshita saxena

Gujhiya – A Heritage Pastry Folded with Intention

A Bite to remember

Mar 4 • Harshita saxena

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