Happy Fall!

The autumn season brings with it a feelings of warm, cozy, nostalgia and an inherent beauty in a season that comes every year. The changing of the leaves is predictable, yet enjoyed all the same. Our delight at the changing of the seasons brings to light a seemingly contradictory fact of human nature: we simultaneously long for change and sameness, spontaneity and predictability, novelty and tradition. We can no more separate our love of change from our love of permanence than we can stop being human. At Pure Indian Foods, we have married our love of tradition into the way we handcraft our ghee and source our oils and spices. Our ghee is made the same way it's been made for hundreds of years. Our spices are sourced from farmers who have been farming their land organically for generations. Yet, our passion for innovation is alive and kicking. Just this year, we released our first simmer sauce, Curry in a Hurry. And after 7 years of research and development, we finally released our fine-tuned line of Organic Herbal Ghees, which we got officially designated as supplements for their numerous benefits! As always, we thank you for your continued support and patronage. We love you, and hope you have a lovely fall. Sandeep & Nalini Agarwal

Fall root vegetables roasted in garlic ghee.

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"Let’s Churn, Clarify and Chew the Fat"

At the end of September, Nalini and I gave a presentation at Washington Crossing State Park at the invitation of The Historic Foodways Society of the Delaware Valley (HFSDV), a group of individuals and institutions dedicated to the promotion and understanding of food and its place and contributions in history. In addition to speaking, we had a hands-on demonstration and butter and ghee tasting. Read more about the event and see videos and pictures here...

Autumn Pancakes with Garam Masala and Ghee Rich and savory autumn pancakes made with carrots, apples, and orange zest, seasoned with warming spices and spiced ghee. Get Recipe.

Curried Apple Soup A classic butternut squash soup with carrots and apples and little Indian flair. Get Recipe.

Fall Beet & Carrot Soup

2 tbsp Pure Indian Foods Garlic Ghee 2 pounds beets washed and peeled with a vegetable peeler, cut into 1 inch pieces 2 large carrots peeled and cut into 1 pieces 1 medium onion peeled and cut and quartered 3–4 cups chicken or vegetable stock divided 1 TBSP Pure Indian Foods Ghee black peppercorns freshly ground, to taste Himalayan pink salt

Preheat oven to 400 degrees F. Melt 2 tbsp of garlic ghee in a large oven proof skillet. Add beets, carrots, and onions. Sprinkle with a little salt and pepper. Toss well to coat the vegetables; cover and roast until all vegetables are very tender, about 45 – 60 minutes. Remove from oven and transfer to a blender. Add a cup or more of stock and puree completely. You may have to do this in batches, depending on the size of your blender. Transfer to a soup pot. Stir in more stock to desired consistency. Bring to a simmer and cook for 5 minutes. Adjust seasonings to taste; before serving, stir in remaining tablespoon of ghee.

Wise Traditions Conference

This year I'm really excited to speak about spices at the 19th Annual Conference of the Weston A. Price Foundation. This year, it will be hosted in Baltimore, Maryland from November 16-19. I'd love to see you there!! - Sandeep Registration | Event Details | Scholarship Details

It's the season for grilling and bonfires, and we have the perfect fire-starting solution.

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