Author

NEERJA BHATNAGAR

53 articles · Page 2 of 5

Book Review: Brave Inked Emotions Volume 2: Stories of Courage, Resilience and Hope

Edited by Roma Gupta Sinha, *Brave Inked Emotions – Volume 2* is an anthology of 36 authentic, real-life stories exploring how individuals navigate life's unpredictable challenges,…

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NEERJA BHATNAGAR

Sep 13, 2026 18

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Neerja's Musings

Book Review – Forget Me Not by Lavanya Krishnamurthy

This article reviews Lavanya Krishnamurthy’s thriller *Forget Me Not*, which follows an investigative journalist attempting to reconstruct her identity after suffering retrograde a…

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NEERJA BHATNAGAR

Sep 6, 2026 23

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Neerja's Musings

From the Angan to the Drawing Room: How Our Homes Changed With Us

The article traces the evolution of domestic architecture from communal, multi-purpose spaces to highly specialized rooms designed to signal social status and privacy. While histor…

Indian homes Lifestyle Musings angan colonial India dining room drawing room family life history of homes home architecture living room nostalgia traditional Indian homes

NEERJA BHATNAGAR

Sep 5, 2026 19

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Why Does Restaurant Paneer Taste Different From Homemade Paneer?

Restaurant paneer differs from homemade versions due to the use of commercial-grade ingredients, specific cooking techniques like pre-frying, and higher levels of fat such as butte…

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Neerja Bhatnagar

Sep 1, 2026 19

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PETPUJA. COM

The Restaurant Files: What Really Happens Before Your Food Reaches the Table

Starting this September, Petpuja will launch "The Restaurant Files," a new series that explores the science, psychology, and business behind dining out. Rather than offering tradit…

Food Psychology Food Science Indian Food Petpuja Restaurant Files dining out food facts restaurant food restaurant kitchen restaurant secrets

Neerja Bhatnagar

Aug 28, 2026 18

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PETPUJA. COM

Why Does Rice Become Sticky? The Science Behind Rice Texture

Rice stickiness is primarily driven by the ratio of amylose to amylopectin starches, where higher levels of amylopectin create a softer, more cohesive texture. Beyond starch compos…

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Neerja Bhatnagar

Aug 22, 2026 16

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Neerja's Musings

Life After 60: A New Chapter, Not an Ending | Musings After 60

The article challenges the notion that reaching age sixty is a "finish line," arguing instead that it is a profound period of continued growth and self-discovery. Rather than settl…

Lifestyle Musings Musings After 60 Offbeat Living People Relationships Retirement Second Innings Top Post on Indiblogger ageing growing older life after 60 life reflections meaningful life new beginnings personal growth women over 60

NEERJA BHATNAGAR

Aug 17, 2026 16

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Neerja's Musings

The Freedom Trail of Ahmedabad: India’s Independence Story

Ahmedabad served as a crucial center for India's independence movement, hosting Mahatma Gandhi’s early experiments with Satyagraha at the Kochrab and Sabarmati Ashrams. The city’s …

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NEERJA BHATNAGAR

Aug 16, 2026 22

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PETPUJA. COM

Why Does Milk Curdle? The Science Behind Paneer & Curd

Milk curdles when heat or increased acidity causes its casein proteins to aggregate, a process used intentionally to create foods like paneer but often seen as an error in tea or t…

Food Science Indian cooking Kitchen Science Petpuja Top Blog at blogchatter Top post on indiblogger casein cooking science curd dairy milk milk curdling paneer whey

Neerja Bhatnagar

Aug 13, 2026 20

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PETPUJA. COM

Why Tea Makes Conversations Better: Science Behind Every Cup of Chai

Tea facilitates meaningful conversation by combining the neurological benefits of caffeine and L-theanine with the psychological warmth of a shared ritual. The article explores how…

Chai Food Psychology Food Science Indian Tea Indian lifestyle Petpuja Tea Top post on indiblogger chai stories comfort food conversation neuroscience tea culture

Neerja Bhatnagar

Aug 3, 2026 20

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Neerja's Musings

Growing Up with Neem Trees: Childhood Memories and the Magic of Nimboli

Reminiscing about a childhood spent on the lush Haryana Agricultural University campus, the author recalls the simple joy of gathering sweet neem berries (nimbolis) after monsoon r…

HAU Hisar Indian Memories Monsoon Neem Nimboli Uncategorized childhood haryana nature nostalgia

NEERJA BHATNAGAR

Aug 1, 2026 21

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PETPUJA. COM

Why Tadka Is Added at the End: The Science Behind Tempering

Tadka is the Indian technique of tempering spices in hot fat to unlock essential aromatic oils and use lipids as an efficient carrier for flavor distribution. Performing this step …

Cumin Food Science Indian cooking Kitchen Science Petpuja Tadka Tempering Top post on indiblogger cooking tips curry leaves dal ghee mustard seeds spices

Neerja Bhatnagar

Jul 29, 2026 19

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