The term “poppadom,” also spelled “papadum” or “papad,” refers to a thin, crisp disc-shaped Indian flatbread made primarily from seasoned lentil or chickpea flour. This versatile and popular accompaniment to many South Asian meals has a complex etymology and a variety of spellings that reflect its cultural diversity and historical…

Ghee, often referred to as clarified butter, is a staple in many cuisines around the world, with its origins deeply rooted in South Asia. The term “ghee” is derived from the Sanskrit word “ghṛta,” and its popularity has transcended cultural boundaries, finding its way into kitchens worldwide. So, what the…