You Can Cook Indian Food at Home with Heartland Masala

When Indian food is on the menu at Catherine’s house, it usually means ordering dosa, saag paneer, and cauliflower Manchurian from a favorite local spot. But why do so many of us love eating Indian food while feeling intimidated to cook it at home?This week, Catherine is joined by Auyon and Jyoti Mukharji, the son-mother duo behind Heartland Masala, for a warm, funny, and practical conversation about bringing Indian cooking into your own kitchen.They talk about:  Why Indian home cooking doesn’t have to feel overwhelming   Building confidence with spices, techniques, and pantry staples   Family recipes, tradition, and adaptation across generations   What American home cooks often misunderstand about Indian food   How Heartland Masala makes this rich culinary tradition more accessible  Whether you’ve always wanted to dust off your spice grinder or you’re simply curious to learn more about the depth and diversity of Indian cuisine, this episode is a delicious place to start.Subscribe to the newsletter at catherinesmart.com for companion essays, recipes, and more from Not From Concentrate.