HeyJaredChutneyLovers
A newsletter dedicated to making Indian food and flavors easy and approachable for everyday cooking
- Indexed issues, last 90 days
- 8
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- Sep 24, 2026
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- Jul 16, 2026
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Leftovers & the art of refurbishing rice (opens the original)
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Remember my maternal aunt (my mother’s elder sis), VM, who taught us how to make Bisi Bele Bhaat? Today I introduce you to another maternal aunt (my mother’s youngest sis), let’s call her ViM, who is an excellent cook and makes the BEST sorghum bread (see the video below). No, her recipe is not in focus today but I’m highlighting a notoriously endearing trait of hers to make a point. I have said in the past how <a href="https://chutneylovers.substack.com/p/dal-chawal-the-national-dis
Chilli Paneer or Tofu (opens the original)
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The last post of ChutneyLovers gushed about Indo-Chinese cuisine and how it is the second most popular cuisine in the gigantic Indian online food delivery market. The post elicited responses which indicated that you found this fusion intriguing. Not quite Chinese, not quite Indian but far from the mild Cantonese Chinese food widely available in the US. <a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!V6Lp!,f_auto,q_auto:good,fl_progressive:steep/https%3A
90 Seconds to Better Everything — Live with Elizabeth Pizzinato & Annada Rathi (opens the original)
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Last weekend, I did my first LIVE with . A gigantic thank you to Elizabeth for hosting and arranging this LIVE. It was her first time as a host and my first time as a guest. And we had a blast chatting, talking, laughing, cooking and answering your interesting questions. Thank you to , , , , , , , , </span
Indo-Chinese: A fusion cuisine coveted by Indians (opens the original)
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Hear ye, hear ye, I have an announcement! and I are conducting a LIVE on Sunday, August 30th at 1pm EST. We will talk about one of my favorite topics in the world - Tadka and how a tadka of your favorite spices will inject an offbeat twist in everyday dishes. We will chat, cook, laugh and take questions. Isn’t that a lovely way to spend your Sunday afternoon? I hope you will join us! Click here to add this event to your calendar and to join the LIVE. If you are subscribed to
3 Chile Pepper based Condiments to Rock your Boat (opens the original)
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I was in disbelief when I found out that chile peppers are not native to India. Lizzie Collingham declares in Curry; A Tale of Cooks and Conquerors, “In the West the chilli pepper is probably the spice most associated with Indian food. Dishes from every region of the South Asian subcontinent use fresh, dried, ground, or powdered chillies; it is difficult to imagine Indian cookery without them. And yet no Indian had ever seen, let alone cooked with a chilli before the Portuguese arrived in India
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