Indian Cooking in April 2025: Safety, Techniques, and Kitchen Hacks

When it comes to Indian cooking, a diverse, spice-driven culinary tradition rooted in regional ingredients and time-tested methods. Also known as Hindustani cuisine, it’s not just about flavor—it’s about knowing how to handle ingredients safely, balance textures, and adapt recipes to modern kitchens. In April 2025, readers turned to Express Bazaar for answers to real, everyday problems: Is that fresh salad really safe to eat? Why does your dosa batter turn rubbery? Can you swap sour cream for Greek yogurt without ruining your tandoori chicken? These aren’t theoretical questions—they’re the kind that show up in kitchens across India and abroad.

One major theme this month was food safety in Indian households, how to prevent stomach issues while enjoying raw vegetables and traditional dishes. Articles broke down why salads can cause trouble in India’s climate, what veggies to avoid, and how locals wash produce to stay healthy. Another key focus was dal nutrition, the debate over whether this staple is more protein or carb, and how it fits into balanced meals. People wanted clarity—not hype. Then there’s the art of roti making, a skill that separates decent flatbreads from perfect, soft, round ones. Two separate posts dug into dough temperature, rolling pressure, and resting time—no magic, just physics and practice. And let’s not forget dosa batter, a common frustration for breakfast cooks who end up with chewy, not crispy, crepes. The fix? Fermentation timing and grain ratios, not fancy gadgets.

These aren’t isolated tips—they’re parts of a larger system. The same person worrying about salad safety might also be trying to thicken their curry with coconut milk, or wondering if marinating paneer makes a difference. The kitchen isn’t a lab; it’s a place where tradition meets trial and error. That’s why April’s content worked: it gave people tools, not theories. Whether you’re frying snacks, storing leftovers, or decoding bitter biryani, the goal was always the same—help you cook with confidence, not fear.

What you’ll find below is a curated collection of April’s most practical, no-fluff guides. No fluff. No trends. Just what works in real kitchens—whether you’re in Delhi, Detroit, or Dubai.