Blog
Cooking tips, ingredient guides, and stories about Indian food.
10 posts
Garam Masala: What It Is and How to Use It
What goes into garam masala, whole vs ground, when to add it, how to toast a small batch at home, and how it differs from curry powder.
Avanee Foods, Now Stocked at Aahaar
Avanee covers the everyday Indian pantry — besan, dal, poha, rice papad, and rajgira flour — now stocked and delivered by Aahaar across Germany.
Real Chai, Easier Than You Think: Silk Route Is Now at Aahaar
Stockholm-based Silk Route SE makes instant chai that actually tastes like chai. Three variants — Masala, Cardamom, Ginger — now available at Aahaar Berlin.
Deccan Rice: The Sona Masoori Behind Your Sunday Meals
We are one among the first few stores in Germany to stock Deccan rice. Six varieties, sourced from Telangana farmers, available now for delivery across Germany.
MDH masala: the face on every packet
The red and orange packet, the bearded face in the turban. MDH masala has been in North Indian kitchens for generations, now on aahaar.de.
The BBQ that ran out of chai before it ran out of people
A summer BBQ with Berlindians in Volkspark Friedrichshain: 28 people, grilled food from Indian Biryani Company, and the chai that stole the day.
Swetha Telugu Foods: stocked for the Telugu kitchen
Most Indian grocery stores stock for a vague, averaged-out idea of 'Indian.' Swetha Telugu Foods is one of the brands that actually knows better
The spices every Indian kitchen runs on
A practical guide to the 9 spices that show up across Indian regional cooking — what they taste like, when they go in, and what they actually do in a dish
Why Aged Basmati Changes Everything
Most supermarket Basmati is less than a year old. Here's why aged Basmati — the kind used across India for biryani — tastes so much better, and how to spot it.
Why Priya pickles is always on our shelves
A customer in Berlin once turned down a better pickle at a lower price. What he said next changed how I think about stocking Priya pickles.