The IVARA blog
Notes from our kitchen
Recipes, videos, kitchen tips, and what we’re testing next. Move your cursor through the powder.
Article, 20 Sep 2026
It started with tears
Not the emotional kind, but the ones that come while chopping onions. How one everyday thought became IVARA.
- Keep the recipe. Skip the chopping board.
- One ingredient per pouch.
- A spoon, not a knife.
- Pink dosa, no pink hands.
- Start small, taste, add more.
All posts
Article, 16 Sep 2026
Five weekday breakfasts, no chopping board
One for every school morning, each ready in fifteen minutes or less.
“Keep the recipe. Skip the chopping board.”
Newsletter, 8 Sep 2026
Letter no. 2: pink dosa season
Why beetroot goes in the batter, not on the tawa. Plus where to find us on Amazon and Blinkit.
Article, 5 Sep 2026
How much powder equals fresh?
A quick guide for swapping fresh vegetables for IVARA powders in the recipes you already cook.
Video, 1 Sep 2026
Carrot masala paratha in 30 minutes
Watch the dough turn gold in one knead.
Article, 30 Aug 2026
Keeping your powders fresh
Three habits that keep colour and aroma bright to the last spoon.
In development, 28 Aug 2026
What’s in the test kitchen
The powders we’re trying next, and how a new product goes from idea to pouch.
Newsletter, 20 Aug 2026
Letter no. 1: hello from our kitchen
Our first letter: the five powders, the recipe guide, and what’s coming next.
In the test kitchen
Every new powder goes through recipe testing, lab testing and packaging before it reaches you. Here’s where each one is.
Tomato Powder
Lab testing
For gravies and soups when tomatoes cost too much.
Spinach Powder
Recipe testing
Green parathas and pasta without the blanching.
Ginger Powder
Recipe testing
Chai and marinades, no grater needed.
Pumpkin Powder
Recipe testing
Soups and halwa, a little sweeter.
One letter a month
A new recipe, one kitchen tip, and first word on new powders. Nothing else.
Read past letters