Epicurean Dispatch - My Spicy journal

The Pickle Jar

The 4,000-Year-Old Indian Art of Building Umami

May 8 • Harshita saxena

24

19

7

April 2026

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

21

12

3

Daal ki Dulhan: The One-Pot Indian Pasta

From Kitchens Where the Child Within Us Still Plays

Apr 23 • Harshita saxena

23

13

4

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

A moody curry you’ll want to cook

Apr 16 • Harshita saxena

18

17

3

The Undocumented Recipes of a Tired Indian Mom

When kids turn whiny, mums become inventors.

Apr 9 • Harshita saxena

20

14

4

The Chicken You Only Taste at a Hyderabadi Wedding

An undocumented Hyderabadi wedding dish, built in home kitchens where time, labour, and celebration had to coexist.

Apr 2 • Harshita saxena

53

27

6

March 2026

Gunpowder: From Medieval Indian Technique to the Modern Kitchen

Podi Masala: At the Core of South Indian Cooking

Mar 26 • Harshita saxena

20

15

6

Spinach Chaat - The Anatomy of a Crunch

Palak Patta Chaat and the Architecture of Ephemeral Food

Mar 19 • Harshita saxena

12

6

1

Bean Galouti Kebab: A Love Letter from a Daughter

A Shared Love Language

Mar 11 • Harshita saxena

15

15

5

Gujhiya – A Heritage Pastry Folded with Intention

A Bite to remember

Mar 4 • Harshita saxena

17

8

2

February 2026

Dal Phara (Lentil Parcels): The Steamed Secret of Eastern India

As I say – Dal Rice with a twist

Feb 25 • Harshita saxena

21

10

7

My Journey of Recreating a 400-Year-Old Recipe

Discovering what history tasted like

Feb 18 • Harshita saxena

20

9

6