The Hungry Notebook

The Creamy Royal Sweet That Melts Before You Even Chew If there’s one Indian sweet that proves simplicity can be luxurious, it’s Malai Peda. No heavy syrups. No complicated steps. Just slow-cooked milk, patience, and pure richness. Soft, creamy, slightly grainy, and delicately sweet — this is the kind of mithai that doesn’t shout for attention but quietly steals the spotlight. Unlike syrup-soaked sweets or fried desserts, Malai Peda is all about texture and depth of flavor. It’s dense yet soft. Rich yet balanced. Traditional yet timeless. Today, let’s break it down properly — no fluff, just pure taste and technique. What Makes Malai Peda Special? Most people confuse peda varieties. Here’s the difference: Regular peda = made from khoya, more firm. Malai peda = made with fresh malai + milk solids, softer and creamier. Mathura peda = darker, caramelized flavor. Malai peda = lighter color, smoother texture, more melt-in-mouth. This one is for people who like subtle sweetness and creamy te...

  The Winter Glow Bowl: Roasted Carrot, Sesame & Orange Warm Salad That Heats You From the Inside Introduction Winter food usually falls into two extremes: heavy comfort meals or plain “healthy” salads that feel like punishment. But what if a dish could be warm, nourishing, comforting, AND light at the same time? Meet the Winter Glow Bowl — a roasted carrot, sesame, and orange warm salad that feels like sunshine on a cold day. It’s colorful, deeply flavorful, packed with seasonal nutrients, and designed for people who want winter food that energizes instead of slowing them down. This bowl blends slow-roasted carrots, toasty sesame, fresh citrus, and a light honey-ginger dressing that wakes up your taste buds while supporting your immune system. It’s the kind of dish that looks gourmet, tastes restaurant-level, but is ridiculously simple to make. And yes — it’s naturally vegetarian, gluten-free, and easy to make vegan. Why This Bowl Is Perfect for Winter Winter demands food tha...

  The Cozy Millet Cocoa Porridge Bowl – India’s Ancient Grain Meets Winter Comfort Introduction Winter changes how we eat. Our bodies naturally crave warm, grounding foods that provide long-lasting energy and comfort. Instead of sugary cereals or heavy fried breakfasts, there’s a smarter, deeply satisfying option that combines ancient Indian nutrition with a modern global flavor: Millet Cocoa Porridge Bowl. Yes, chocolate for breakfast — but the wholesome kind. This dish blends nutrient-rich millets, raw cocoa, nuts, and warming spices to create a creamy bowl that tastes indulgent but works like fuel for your body. Millets have been eaten in India for thousands of years, long before quinoa became trendy. Now, they’re making a global comeback as a gut-friendly, gluten-free super grain. Pair that with antioxidant-rich cocoa and winter spices, and you get a breakfast that feels like dessert but functions like health food. Why This Bowl is Perfect for Winter Cold weather slows digest...

  A heritage dessert turned into a modern, no-refined-sugar winter super snack When people hear Churma, they imagine a heavy, ghee-loaded sweet served with dal baati. Delicious? Yes. Viral in 2026 global food trends? Not really. So here’s the upgrade. This is Smoked Jaggery Churma Energy Bites — a winter-special twist that keeps the soul of Rajasthan but presents it in a way that fits today’s world of energy balls, protein bites, and clean snacking. Same warmth. Same comfort. But now portion-friendly, travel-friendly, and internationally relatable. This is the kind of recipe that can sit next to protein bars in New York cafés and still feel authentic in a Rajasthani kitchen. Why This Version is Different (And Better for Today) Traditional churma is crumbled roti mixed with ghee and sugar. Tasty, but very heavy and often overly sweet. This version: Uses jaggery instead of sugar Adds a light smoky flavor (restaurant-style twist) Shapes it into small winter energy bites Includes nuts...

Where food is served with devotion, equality, and a ladle full of love Simple ingredients. Massive vessels. Infinite love. In a world of gourmet plating, food apps, and viral recipes, there exists a style of cooking that doesn’t chase trends, doesn’t need branding, and still feeds thousands with unmatched satisfaction. It’s called Bhandara food. If you’ve ever sat cross-legged on the ground, leaf plate in front of you, surrounded by strangers who feel like family, you already know — Bhandara food doesn’t just fill your stomach, it fills something deeper. This is not restaurant food. This is not “chef special.” This is community food, cooked with devotion, served with humility, and eaten with gratitude. And today, we’re talking about one of the most iconic dishes served in Indian bhandaras… The Star of Every Bhandara: Kadhi Chawal Soft rice. Silky kadhi. A spoonful of pickle. Maybe a piece of boondi or halwa on the side. That’s it. No fancy garnishing. No five types of sauces. Yet some...

  Bajra Raabdi: Haryana’s Ancient Winter Energy Drink the Modern World Is Missing Introduction While the world obsesses over protein shakes, kombucha, and oat milk lattes, rural Haryana has quietly relied for centuries on something far more powerful — Bajra Raabdi. This isn’t dessert raabdi. This is a traditional, savory, fermented millet drink that farmers drank at dawn before heading to the fields in harsh North Indian winters. Thick, warming, slightly tangy, and deeply nourishing, Bajra Raabdi is less of a “drink” and more of a functional food. Today, as people search for gut-friendly foods, natural probiotics, and slow energy meals, this forgotten Haryanvi staple deserves a serious comeback. What Exactly Is Bajra Raabdi? Bajra Raabdi is made using pearl millet flour (bajra atta) and buttermilk or curd, slowly cooked and lightly fermented. The result is a smooth, slightly sour, warming porridge-like drink that is: Naturally probiotic Rich in fiber Excellent for winter digestion...