A leading light in India's burgeoning farm-to-table movement, Mumbai-based Vanika Choudhary is shining a spotlight on ...

They can be powerful and efficient ingredients that help develop lots of flavor. Ketchup, store-bought achars or chutneys, ...

I prepare each of my achars with utmost dedication and carefulness. From ensuring hygiene to picking out the best ingredient, I do all of these because I love making achar for my clients.

Tamarind’s tanginess is a crucial element in most achars I ate growing up. And even as an adult, I find myself clinging to any dish or drink—be it sambar and tom yum or pani puri/fuchka and ...

Green mango in your papaya salad, chutney with a hint of five spices, jars of Kashmiri achars, sundried aam churs, or just ...