PEAL SLICE MINCE AND DICE

Payal talks about using ancillary cooking equipment — blenders, beaters, choppers, ovens and the mighty Food Processor, as a blind person. Learn the hacks to make these easier to use without sight.

Listen as Payal gives us the miniature cookware comparison guide we've never had before, all from a blind person's perspective. Also learn a nifty trick to make an ordinary pan into a non-stick one.

Listen on for a quick run of the utensils that you cook with - pots, pans, spoons and stirrers, whisks and graters, tongs and squeezers; and learn the best way to stir, flip, and mix different foods.

In this episode, Payal walks us through peeling and cutting larger fruits like melons, pomegranates and mangos, in the meticulous, exacting detail we've all grown familiar with.

Payal takes us through a veritable orchard of fruits galore - tart and juicy, citrus and tangy, she guides us through cutting and/or peeling them, and storing them if need be.

Learn a variety of ways to chop vegetables, from slicing, mincing, dicing and scraping, to intricate techniques like cutting juliennes, brunoise, and chiffonade to knife your way to culinary glory.

In this episode, Payal talks about Do's and Don'ts in the context of vegetables and flours, and covers other odds and ends that make optimised workflow look like magic, before you can finally begin to cook!.

Payal walks us through storing our most commonly used vegetable — from washing, drying, storing, to the more unconventional practices of pure enterprising genius.

This episode is all about Vegetables — Tubers, leafy greens, even those that aren’t actually vegetables. Learn tips on buying, storing and detecting creepy-crawlies that might’ve wormed their way in.

Listen as Payal takes us through a multisensory experience of the plethora of flours (aatas) that are staple ingredients in the average Indian kitchen, with details about ways to handle and use each.