"What’s the Secret Behind Grandma’s Flavourful Cooking? It wasn’t just the recipes. It was how she treated her spices. Before spice grinders and store-bought masalas became common, Indian kitchens relied on an age-old practice — dry roasting spices before grinding or cooking. Whether it was garam masala, sambhar powder, or just jeera for tadka, dry roasting was a must. Today, we’ll... https://greenposhan.com/