Indian Cooking Demystified

Basmati rice is the queen of rice varieties — fine, aromatic and fluffy. Learn the right water ratio (1:1.5), the soaking technique, and the key resting step that makes the difference between sticky and perfect rice.

Chicken biryani is one of the most prized dishes of Pakistani cuisine — layered rice with chicken, saffron and ghee, prepared with the dum method.

Cook authentic butter chicken at home — the creamy makhani sauce, the right marinade, and the secret to restaurant flavour. The most popular Indian dish in the world.

Recipe for authentic masala chai — the right tea, spices, milk and brewing technique. A ritual in a cup that warms the whole body.

What halal meat is, how to recognise certification, the difference from kosher, and where to buy halal products in CZ. A complete guide for the Czech kitchen.

10 essential Indian spices for home cooking — cumin, turmeric, garam masala, Kashmiri chilli and more. A guide with usage tips for each spice.

Tikka masala vs. tandoori masala — what each is, when to use it, and can they be swapped? Complete guide with practical tips for home cooks.

Biryani vs. pulao — key differences, preparation, when to choose which and what rice to use. A guide for anyone who wants to cook the rice dishes of Indian and Pakistani cuisine.

A guide to tamarind — paste vs. block, how to make tamarind water, where it is used and how to combine it with sugar. The sour foundation of Indian cooking.

What paneer is, how to make it at home from 2 litres of milk, where to buy it ready-made, and what recipes to cook with paneer. A guide to the Indian fresh cheese.