Panch Phoran (Five Spice Mix)

Panch Phoran is a collection of five whole spices, easy to grab instead of measuring each spice individually every time. The spices compliment each other and their taste is enhanced by roasting or frying them before adding meat or vegetables. Panch Phoran is great for seasoning green beans, okra, eggplant, most daals and fish. It […]

Imli Sonth (Tamarind Chutney)

Sonth is the Hindi name for mature, dried ginger. It is available as a powder and is the key ingredient in Tamarind Chutney. Traditionally, Tamarind pods are soaked in water to squeeze out the pulp, you can save time by buying Tamarind concentrate or paste. I prefer concentrate, it tastes more like the actual pulp […]

Garam Masala

Garam means hot and Masala means spice. The heat does not refer to the spiciness but the effect these particular spices have on the body when eaten. Most commercial Garam Masala mixes have too much pepper so you have to use a small amount, ending up with a bland dish. My recipe requires dry roasting […]

Rashmi Rustagi

Cooking is so much fun! It is creative, artistic, gratifying and therapeutic. I love to cook and invite people over to eat my creations. When I was growing up in India, I learned to cook from my mother who was an amazing cook! She was always creating new dishes and engaging us as tasters and […]


For many years, I have served 56 different vegetarian dishes to celebrate Diwali. I hope to bring you all of those recipes!      

The Mountain View Voice

Local cook curries favor with blog Rashmi Rustagi finds shortcuts to make traditional Indian fare easier for home cooks by Eric Van Susteren Friday, May 25, 2012 Read the original article in the Mountian View Voice. When Rashmi Rustagi cooked for the Diwali, the Indian festival of lights, it took nearly six weeks of full-time […]