Five ways to use honey in an Indian kitchen
From a honey-chilli paneer glaze to shrikhand and spiced chai — easy ideas for every jar on your shelf.
Honey isn't only for lemon water. Each varietal brings its own flavour — here are five favourites from our kitchen.
1. Honey-chilli paneer glaze
Whisk 2 tbsp multifloral honey, 1 tbsp soy sauce, 1 tsp chilli flakes and a squeeze of lime. Toss with crisp paneer cubes off the heat.
2. Shrikhand with acacia honey
Sweeten hung curd with acacia honey instead of sugar, then add saffron and cardamom. The honey's mild flavour lets the spices shine.
3. Forest honey chai
Brew strong masala chai, let it cool for a minute, then stir in forest honey — its malty depth stands up to ginger and cloves.
4. Jamun honey fruit chaat
Drizzle over guava, pomegranate and apple with chaat masala and black salt.
5. Honey and ghee roti
A warm phulka, a little ghee and a drizzle of wildflower honey — the simplest dessert there is.
Tip: add honey after cooking or once liquids have cooled slightly, to keep its aroma.
