HeyJaredBhavna - The Modern Desi Co
Hi I am Bhavna,, The Modern Desi Co is a Sydney-based, Indian born passionate foodie and writer, blending traditional Indian flavors with modern storytelling. Connecting cultures through food.
- Indexed issues, last 90 days
- 7
- Latest publication
- Sep 30, 2026
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- Earliest in this view
- Jul 14, 2026
Latest issues
My Book is here (opens the original)
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Sixteen years ago, I landed in Sydney with a suitcase full of spices (duly declared at immigration), and a homesickness I didn’t have words for.<img alt="" class="sizing-normal" height="1624" src="https://substackcdn.com/image/fetch/$s_!rYZy!,w_1456,c_limit,f
Mastering Indian Sauces - Spinach based gravy (opens the original)
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There’s one thing I tell every single student in my cooking classes here in Sydney, no matter what we’re making that day: learn the sauce, not just the dish.<img alt="" class="sizing-normal" height="1624" src="https://substackcdn.com/im
Dal Makhani Chronicles (opens the original)
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Dal Makhani is everything a Punjabi can ever dream about. We love this bowl of creamy, soft, velvety dal, and I don’t think any of us want to live a life that doesn’t include it somewhere in the picture.When we see a bowl of dal makhani, we just want to grab a piece of naan and drown in it — and trust me, we don’t even want anyone to rescue us. We are happy drowning in the dal, relishing it, enjoying it, without a single thought for the copious and thoroughly unhealthy amount of butter and cream
Gajar Halwa - Carrot Pudding (opens the original)
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My grandfather moved from Multan, in what is now Pakistan, to India after Partition. He was a giant of a man — very handsome, tall and proud, with a mop of curly silver-white hair that made him stand out from everyone else in a room. A pair of glasses perched on his eyes which never lost that twinkle.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!I5xg!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2
Winter Carrot Pickle (opens the original)
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If there’s one thing Indians know how to do well (besides arguing over whose mum makes it better), it’s making pickles. We pickle just about everything. Mangoes, lemons, chillies, garlic, gooseberries, lotus stem, jackfruit, bamboo shoots, prawns, fish... if it grows, swims or can be preserved, chances are someone, somewhere in India has turned it into a pickle.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!8d1J!,f_auto,q_auto:good,fl_progressive:steep
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