19 Questions you’ve asked yourself If you’re new to the Desi kitchen

1. Are Maggi 2 minute noodles really ready in 2 minutes?

2. How do you tell if this is butter or margarine?

3. Why do we use lal mirch powder instead of real lal mirch and vice versa?

4. Are chaat masala and garam masala the same thing?

5. When a recipe asks you to add coriander, do you add dhanya or pudina?

6. Does it really matter if my roti isn’t gol?

7. Why do all our recipes force us to ruin our dishes by adding laung (clove)?

8. My recipe tells me to bake my cake for 35 minutes if I have a 9x13” pan but I don’t have a ruler. Can’t I just put my pan in for the same amount of time and pray my cake comes out right?

9. If I accidentally add cream instead of dahi to my salan, will my in-laws really be able to tell the difference?

10 Why is it important to brown my piyaz? Why can’t I just use normal piyaz?

11. Wouldn’t it be so much easier if there was a fixed time for my doodh patti to get ready instead of me having to guess when it’s ready?

12. Why does it make a difference if I use normal sugar instead of caster sugar for my cupcakes?

13. How do I remove pieces of egg shell when this happens?

14. If I can’t find something to deep fry my samosas in, can I grill them instead?

15. How is it fair for kheer to have such a simple recipe but still require so much of my time?

16. Why do recipes confuse us by quantifying ingredients as “hasb-e-zarurat”? Is it because they don’t wanna take responsibility if something goes wrong in the dish?