A newsletter dedicated to making Indian food and flavors easy and approachable for everyday cooking
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 43 | Founded | 3 years ago | Last Issue | 7 days ago |
| Active | |||||
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chutneylovers.substack.comLatest Issues
Rajma, a kidney bean stew that evokes memories of mom's & grandmom's cooking
This is going to be ChutneyLovers’ eighth post dedicated to legumes. And you can bet my bean pantry, there’s more to come! Lentil fritters, beany dals, snacky bowls, savory pancakes and maybe even dessert.
As you all know, I hail from the...
The Titanic Talent of Green Mango
and I have come together again out of our shared love of South Asian food, culinary values, produce and ingredients. The potential of this region’s classic ingredients is often unknown, overlooked or underappreciated in the West. We both ar...
The Boundless Universe of Indian Breads
I have a dream! A publisher invites me to write a cookbook about Indian breads - please note “invites,” not merely accepts my pitch. I get a freehand to visit the 28 Indian states and watch home cooks, street vendors, restaurant cooks and c...
Why should you eat Warm Salads?
I am super pleased to welcome you to a joint post between Ayurveda in Modern Life and ChutneyLovers. and I have thought about collaborating for a while now. I have admired her thoughtful take on how eating Ayurvedically need not involve a...
Kadhi, a rice accompaniment that defies categorization
Many Indian dishes defy western-style categorization. Meals in India are also not divided into set courses reserved for specific categories - appetizers, soup or salads, main course and dessert. All the dishes are arranged on the table, and...
Audience Metrics
Subscribers, engagement, traffic and sponsorship for ChutneyLovers.
| Subscribers | Engagement | 76 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Annada is a student of flavors. Through her bi-weekly newsletter, she aims to make Indian flavors and food approachable for weekday cooking.
Classically trained chef turned Ayurvedic Health Counselor, helping women 45+ reconnect with their inner wisdom through practical guidance, relatable insights, and the occasional reminder to breathe.
Food writer and Spice Alchemist, clinical naturopath, nutritionist, medical herbalist, RN and cooking teacher.
Optimistic chef . Enterpreneur . A memory keeper of edible heritage. Author ( Mini Recipe Series )
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