Before Vidhya and I moved to the USA, we spent three unforgettable months in Paris from September to December 2018. While the charm of Parisian life swept us up with its everyday indulgences—crepes savory & sweet, crisp croissants, rich pam au chocolat, roasted chestnuts, and the occasional duck confit or quiche—our daily sustenance came from something far closer to home: one-pot Indian meals, cooked right in our tiny apartment kitchen.

Our cozy one-bedroom studio apartment was nestled near the bustling Gare St. Lazare Train Station and the elegant Printemps Department Store. The kitchen, though small, was the heart of our home, equipped with just three essential utensils: a large frying pan, a medium-sized saucepan, a large soup pot & a hand blender. With these tools, I embraced the challenge of preparing hearty, comforting one-pot meals, turning our limited set up into a cozy haven of Indian flavors.

Each dish was a celebration of simplicity and flavor. Pongal, Khichdi, chicken / vegetable pulao, masala upma, chana/beans/vegetable and palak dal rice became our go-to meals—each pot simmering with the essence of home. In many ways, these dishes were our Indian version of risottos, rich in taste and comfort.

Our groceries came from the Monoprix behind Printemps, but for the spices and ingredients that brought our meals to life, I made regular trips to the Indian and Sri Lankan supermarkets near Gare Du Nord bus station. It was a bit of a trek, walking 5 kilometers each time, but it was worth it. though i could take a bus i preferred to walk. On some days, we indulged in takeout from Sri Lankan restaurants, and every fortnight I used to prepare fresh batch of instant mango pickles, as a tangy side dish to accompany our meals.

These one-pot wonders warmed us during the brisk Parisian autumn, providing comfort amidst the chill and making our time in Paris not just a memorable adventure, but also a deeply personal experience. As the aroma of spices filled our apartment, Vidhya and I found joy in the simplicity of these meals, each bite a reminder of our roots.

Every weekend, we would hop on a TGV train and explore the destinations near Paris—a story for my next newsletter. But for now, I cherish the memories of those one-pot meals, which brought us warmth, comfort, and a taste of home in a foreign land.

Instant Mango Pickle Recipe

Here's a simple recipe for instant mango pickle, perfect for a quick, tangy, and spicy accompaniment to your meals.

Ingredients:

• Raw mangoes (medium-sized) – 2, washed and dried

• Sunflower oil – 4 tablespoons

• Mustard seeds – 1 teaspoon

• Fenugreek seeds – 1/4 teaspoon

• Curry Leaves - 1/2 cup

• Asafoetida (hing) – a pinch

• Kashmiri chili powder – 2 Tablespoons (adjust to taste)

• Turmeric powder – 1/2 teaspoon

• Salt – 2 teaspoons (adjust to taste)

Instructions:

• Cut the raw mangoes into small bite-sized pieces.

• Add red chili powder, turmeric salt, turmeric powder and mix well.

• Tempering - Heat oil in a small pan add mustard seeds, fenugreek seeds, allow them to crackle and release their aroma. Now add asafoetida and curry leaves simmer for 30 secs, remove from stove and allow it to cool down. (this allows the hing to flavor the oil curry leaves become crisp & they crumbles or sort of dissolve when you mix the pickle)

• Add this tempering to the mangoes and mix it well.

• Let the pickle rest for at least a day for the flavors to meld. though It can be consumed immediately but tastes better as it sits.

• Store the pickle in a clean, dry jar. It can be kept at room temperature for a few days or refrigerated for up to two weeks.

One-Pot Wonders: Exploring India's Comfort Foods

One-pot meals hold a special place in Indian culinary culture, offering a perfect blend of convenience, nutrition, and flavor. These dishes are beloved for their simplicity and versatility, making them ideal for everyday meals as well as special occasions. Here are some iconic one-pot meals from various regions of India:

• Khichdi

  Region: All over India

  Description: Often considered comfort food, Khichdi is a dish made with rice and lentils, cooked together with minimal spices. It's nutritious, easy to digest, and is often served with yogurt, pickle, or a dollop of ghee. Variations of Khichdi include adding vegetables like carrots, peas, and potatoes.

• Pulao

  Region: Pan-India

  Description: Pulao is a fragrant rice dish cooked with various spices, vegetables, and sometimes meat. The rice is cooked with the other ingredients in one pot, making it a quick yet flavorful meal. There are numerous regional variations, such as vegetable pulao, chicken pulao, or p pulao.

• Bisibele Bhat

  Region: Karnataka

  Description: A South Indian specialty, Bisibele Bhat is a spicy, tangy dish made with rice, lentils, vegetables, and a unique spice mix. It’s a hearty meal that is often served with boondi or raita.

• Pongal

  Region: Tamil Nadu

  Description: A dish made primarily of rice and moong dal, Pongal is cooked with ghee, black pepper, cumin, and ginger. It is particularly popular during the Pongal festival and is often served with coconut chutney and sambar.

• Tahri (Tehri)

  Region: Uttar Pradesh, Bihar

  Description: Tahri is a North Indian rice dish similar to Pulao but typically simpler, often cooked with potatoes and peas. It is a popular comfort food in many North Indian households.

• Khichra

  Region: Mughlai/Hyderabadi cuisine

  Description: Similar to Haleem, Khichra is a slow-cooked one-pot dish made with meat, lentils, and cracked wheat. It’s a rich and filling dish, often cooked during special occasions like Eid.

• Chana Dal Rice

  Region: Maharashtra

  Description: This is a simple yet flavorful one-pot meal made with split chickpeas (chana dal) and rice, cooked with spices like cumin, mustard seeds, and turmeric. It’s often enjoyed with a side of pickles or yogurt.

• Sambar Rice

  Region: Tamil Nadu, Karnataka

  Description: A combination of Sambar (a lentil-based vegetable stew) and rice cooked together, this dish is a staple in many South Indian households. It’s a quick, comforting, and filling meal.

• Biryani

  Region: Hyderabad, Kolkata, Lucknow

  Description: Perhaps one of the most famous Indian one-pot meals, Biryani is a layered rice dish cooked with spiced meat (chicken, mutton) or vegetables. The slow-cooking method allows the flavors to meld together, resulting in a rich, aromatic dish.

These dishes are not only convenient but also deeply connected to the culture and traditions of the regions they come from. They are often passed down through generations, each family adding their unique twist, making these one-pot meals an integral part of Indian culinary heritage.

I hope to serve one of these one pot delicacy and my next Supper Club i hopefully in September 2024 stay tuned for date announcement on my instagram swaadbynitin & website

Thank you so much for reading my newsletters, every acknowledgement, completement makes me tremendously grateful & happy 🙂 Please write to me if you have questions, suggestions, feedback would love to hear them all.

Nitin