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With the onset of summers, tangy and sweet mangoes and nutty coconuts are great for pickles, chutneys, murabba, and jams of all sorts. Pixabay

Food connects the dots of life like nothing else. With the onset of summers, tangy and sweet mangoes and nutty coconuts are great for pickles, chutneys, murabba, and jams of all sorts. Neha Mathur, a dentist by profession and a founder of WhiskAffair by passion shares the ‘Hing Ka Achar’ and slightly pinkish in color ‘Solkadhi’ recipes that deeply connect with her childhood memories:

Hing ka Achar

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