Dosa is a fermented rice and lentil crepe originating from South India, known for its delicate crispness or soft interior depending on preparation technique. Achieving the right texture depends on batter ratio, fermentation quality, spreading method and pan temperature.

In European kitchens, climate and cookware differences can affect fermentation and crispness. This guide explains the science behind dosa texture, how to adjust batter for crisp or soft results, and how to troubleshoot common issues such as sticking or uneven browning.

It also introduces millet-based variations for those exploring alternative grains while maintaining traditional fermentation methods.

Idli is a traditional South Indian steamed rice cake made from a fermented batter of rice and lentils. Achieving soft, fluffy idlies depends on correct rice selection, proper soaking ratios and controlled fermentation — factors that can vary significantly in European climates.

This guide explains how to prepare idli batter from scratch, how to ferment successfully in colder environments, and how to troubleshoot common issues such as dense or flat idlies. It also includes guidance for those using ready-made batter and tips for achieving consistently soft results.

By understanding the role of medium-grain idli rice, urad dal quality and fermentation temperature, home cooks in Europe can recreate authentic texture without specialised equipment.

Kerala Matta Rice, also known as Palakkadan Matta or Kerala red rice, is a traditional parboiled rice variety with a dense texture and earthy flavour. Unlike regular white rice, Matta rice requires a different cooking approach due to its thicker grain and outer layer.

This guide explains how to cook Kerala Matta Rice properly using both pressure cooker and pot methods. When prepared correctly, the grains remain firm yet fully cooked, making them suitable for traditional Kerala meals such as Sadya or everyday plate rice.

Understanding soaking time, water ratio and cooking duration is essential to achieving the right texture. This step-by-step guide is designed for European kitchens using standard cookware while maintaining authentic results.

Curd Rice, known as Thayir Sadam in Tamil cuisine, is a traditional South Indian rice dish prepared by combining cooked rice with fresh yogurt and a light tempering of spices. It is typically served at the end of a meal and is valued for its cooling, soothing texture and balanced flavour.

Unlike spiced rice dishes such as Lemon Rice, Curd Rice focuses on softness and comfort. Medium-grain varieties such as Ponni rice are commonly used, as they cook tender and blend smoothly with yogurt without becoming sticky. The dish is gently seasoned with mustard seeds, curry leaves and occasionally grated carrot or pomegranate for subtle freshness.

Curd Rice is widely prepared in Tamil households and temple kitchens, and it adapts easily to European kitchens using locally available yogurt. Its simplicity, digestibility and mild profile make it suitable for everyday meals as well as festive spreads.

Sambar Rice is a traditional South Indian dish prepared by combining cooked rice with lentil-based sambar and vegetables. It is widely served as an everyday meal and is valued for its balanced texture, gentle spice and nourishing simplicity. Unlike more layered regional preparations such as Bisi Bele Bath, Sambar Rice focuses on comfort and practicality, making it suitable for regular household cooking.

The dish is typically made using medium-grain rice varieties such as Sona Masoori, which absorb lentil gravies effectively and create a soft, cohesive consistency. Toor dal, seasonal vegetables, tamarind and sambar powder provide depth without heaviness. When prepared correctly, the rice remains soft yet structured, allowing flavours to integrate evenly.

Sambar Rice is often served warm with papad, curd or a light vegetable side. Its simplicity and adaptability make it a staple in South Indian kitchens and a practical choice for balanced meals in European homes.

Shiva Puja is a devotional ritual dedicated to Lord Shiva, symbolising reflection, transformation, and spiritual discipline. It is commonly performed at home on Mondays or during Maha Shivratri.

The ceremony may include abhishekam, prayers, offerings, and aarti.

This guide explains the significance of Shiva Puja and how families in Europe adapt the ritual to modern home settings.

Vastu Shanti Puja is a traditional ritual performed to harmonise the energies of a home or property. It is commonly conducted before entering a new residence or after major renovations, symbolically inviting balance and well-being into the space.

The ceremony includes preparation of the dwelling, prayers, offerings, and sometimes a small havan. Many families perform Vastu Shanti alongside Griha Pravesh Puja when moving into a new home.

This guide explains the purpose of Vastu Shanti Puja, when it is traditionally observed, and how families in Europe adapt the ritual to modern living environments.

Holi is the Festival of Colours — but it is also a celebration of renewal, togetherness and new beginnings. As winter fades and spring arrives, families mark the season through meaningful rituals, joyful gatherings and vibrant colour. From the symbolic fire of Holika Dahan to the playful energy of Rangwali Holi, each tradition carries a story that has been passed down for generations.

Across India, Holi is celebrated in many regional ways — devotional, musical, festive and community-led. In the Netherlands and across Europe, the festival continues as Phagwa and as warm home celebrations, where colour is shared gently, sweets are offered to guests, and friends and neighbours reconnect.

In this Holi festival guide, discover the meaning behind Holi traditions, the symbolism of Holi colours, and the festive flavours that define the celebration — from gujiya and ladoo to cooling thandai and savoury snacks. Whether you celebrate in a park, a community event or at home with family, Holi invites you to step into spring with colour, warmth and joy.

Chana chaat is a fresh and flavourful Indian chickpea salad combining boiled chickpeas with chopped onions, tomatoes, herbs and vibrant spices. The balance of tangy lemon, roasted cumin and chaat masala creates a refreshing yet satisfying dish that works equally well as a light meal or snack. Easy to prepare and naturally protein-rich, chana chaat is popular across India for its bright flavours and simple ingredients. It is ideal for casual gatherings, lunch plates or as part of a larger food spread. The dish requires minimal cooking and can be assembled in minutes, making it practical for busy households while still delivering bold, authentic taste.