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In any home, food preparation is perhaps one of the main chores. Family members, or often one of them, spend hours in the kitchen readying meals every single day. Though cooking is an elaborate process involving a lot of labor, there are a few things you can do to shorten your time in the kitchen and not be consumed by mundane tasks. We are here to share some secrets.

Pre cut and wash veggies

This might seem like a simple, obvious tip but not many people do it thinking they will chop and ready whatever they need when they need it. But it’s usually the chopping and washing that takes most time when preparing a dish. Many of our readers confessed that some prepping of basic ingredients well in advance can save a lot of time in the kitchen. So look at your produce and figure out what can be cut and stored. Most veggies like carrots, cauliflower, and mushrooms can be cut, washed, dried, and stored in an airtight container in the fridge a few days in advance ready for use. Similarly, you can also store coriander, mint, and other herbs. The idea is to eliminate the need for immediate preparation.

Invest in a spice rack

Do you have a dedicated spice rack within easy access? If not, it’s time you considered building one. A small thing as a spice rack that is easily accessible and stores all the essential spices at one place is one of the most basic ways to avoid confusion in the kitchen and make cooking a breeze. Many people store spices randomly and in what different jars and boxes are available at home. 

Having all the necessary spices at one place saves you the hassle of having to search for what you need when you are in the kitchen making meals. It’s a small thing but the impact is life changing.  

Think one pot meals 

One of the many reasons why we end up spending so much time in the kitchen is because cooking usually involves a lot of separate steps. There’s boiling, blanching, frying etc and all of these take multiple dishes and are time consuming. So when you are in a rush, it helps to have an arsenal of one pot meals up your sleeves. There are many stews, pastas and other vegetable dishes that you can whip up in a single pan. This significantly lessens your cooking and cleaning time.

Put the oven to use

Cooking can sometimes be an ordeal especially when it’s hot like it is these days. Also, having something simmering on the stove can mean more time in the kitchen as you have to constantly attend to it. If you have an oven, put it to good use by whipping up meals that can be baked. This way, you can assemble the ingredients in a pan and then pop it in the oven and attend to other things around the house as your meal gets cooked. If you don’t have an oven, cooking in an air fryer is also a good option.

Get creative with leftovers

You can turn leftovers into new dishes with minimal effort if you put some thought into it. Leftovers can become great bases for fried rice, salads, tacos, and even lasagnas. So whenever you are feeling too lazy to cook, just look inside your fridge and pull out everything that is there and whip something up with them. There are many apps and YouTube channels that teach you ways to utilize leftovers to make some delicious meals. You could also have one day in the week where you only eat what’s in the fridge. Alternatively, you could also make double batches of rice, pasta, and lentils and use them in different ways to avoid repetition fatigue. 

It is a well-known fact that Maithili culture is deeply mango-oriented. The entire Mithilanchal region is steeped in the essence, fragrance, and taste of mangoes. Alongside butter, fish, makhan (a water-grown dry fruit), betel nuts, and paan, mangoes are cherished cultural symbols. As a popular Maithili saying goes, even heaven lacks the delights of these enchanting foods.

Nobel Laureate Rabindranath Tagore’s fondness for mangoes is legendary. He once remarked that if he didn’t get to eat mangoes during the season, the entire year felt fruitless to him.

Mango is among the world’s most beloved tropical fruits. It is cultivated not just in Nepal’s Tarai-Madhes but also in India, Bangladesh, Pakistan, Sri Lanka, Cambodia, Myanmar, and as far as Taiwan and Honolulu, USA. Buddhist monks are credited with introducing mangoes to Malaysia and East Asia around the fifth century. Today, nearly half of the world’s mangoes are grown in India, which produces about 15 million tonnes annually. Of this, around 15 percent is exported while the rest is consumed domestically.

In Mithilanchal, mangoes have held cultural significance since ancient times. Almost every village in the region has its own mango orchard. Janakpur, the ancient capital of Mithila, has long been renowned for its groves. One such orchard, the culturally revered Tirhutia Gachhi, still exists today. Every year, the grand Mithila Mahotsav is held in this very orchard. Legend has it that even Lord Buddha, the Light of Asia, stayed here during his visit to Janakpur.

The exchange of mangoes during the season is considered the most treasured of gifts. For newlyweds, mangoes are regarded as heavenly presents. Even gold, silver, or diamonds are considered incomplete wedding gifts if mangoes are missing. Their presence enhances the joy and sanctity of marriage ceremonies and strengthens familial bonds.

Mangoes flourish during summer and the monsoon. They are celebrated for their beauty, juiciness, and delectable taste. Delicacies made from mangoes include mango flame, mango tart, mango scones, mango and celery muffins, mango crumble, and fresh-cut mango served in chocolate cones with mango mousse. Revered as the “king of fruits,” mangoes are woven deeply into Maithili tradition.

The tropical climate of the Madhes region makes it ideal for mango cultivation. Numerous varieties thrive in its fertile soil. Larger types include Bombaiya, Maldah, Calcutia, Supriya, and Amrapalika, while smaller ones like Bizzu are equally sweet and attractive. Bhadaiya mangoes ripen in August and September, while the unique Langada has a taste that defies translation. Some Bizzu mangoes are so juicy and vibrant that they are known by colorful names like Senuria, whose color resembles vermillion, and Keraba, which is shaped like a banana. Other seasonal favorites include Tengaria, Sukul, Sipia, Kodaiya, Nakuwa, Laduwa, Lichiawa, Chauriya, Bairiya, and Rodi. Barmasiya is one exceptional variety available year-round, thanks to cold storage. Once limited to a three-month window, mangoes can now be found in the market for more than half the year. They come in many forms—round, oval, oblong, or kidney-shaped—and a spectrum of colors from yellow and pink to green and red.

In India, the diversity of mango varieties is astounding. From Sindhuri, Dussehri, Chausa, Fazli, and Lucknow in the north to Raspuri, Safeda (also called Bainganpalli), Neelam, Himayat, Thamboor, Priyoor, Malgova, Malika, and the famously sweet Kesar in the west and south, each variety has its distinct flavor and color. Regional delicacies abound as well. In Maharashtra, mango pulp is mixed with sweet yogurt to create Amrakhand. In north India, mangoes are sun-dried and preserved as Murabba. In the south, mango sambhar is a popular lentil-based gravy with a tamarind and mango twist, while in north India, mango-flavored daal is enjoyed during summer. Amras, a sweet mango pulp juice often blended with sugar or milk, is eaten with rice, bread, or pooris in Gujarat, Maharashtra, and Rajasthan. The Konkan region transforms mango pulp into a jam called Mangada. Gujaratis prepare Chunda, a delicacy made from grated raw mango. Mango lassi, a refreshing blend of mango and yogurt, is a favorite throughout South Asia.

Mangoes play a vital role in rituals and ceremonies. They are offered to deities and consumed during religious festivals and family gatherings. Their sacred status is linked to their abundance during the summer and their role in alleviating seasonal food shortages in the Madhes. Rich in vitamins A, B, and C, mangoes are both nutritious and easy to digest.

Unripe mangoes are also popular. They are used in making a variety of chutneys and pickles. Ripe mangoes are preserved as Amot, a homemade treat consumed year-round. Mango trees belong to the species Mangifera indica, of the Sumane family, and thrive best in hot, humid, and dry weather. The fruit becomes tastier and juicier when matured under dry conditions. For Maithils, the ultimate joy lies in sucking the fresh juice of ripe mangoes straight from the orchard.

Mithila holds a popular mythology around mangoes. According to legend, when Lord Shiva and Goddess Parvati descended to earth, they missed the heavenly mangoes of their celestial abode. At Parvati’s request, Shiva created the mango tree by divine power, thus introducing this “fruit of the gods” to the earth. Since then, the mango has been considered sacred, and its cultivation has spread from India to Sri Lanka, Thailand, Cambodia, Indonesia, Pakistan, and beyond. Mangoes also find mention in ancient Sanskrit literature, including the Valmiki Ramayan, affirming their place in South Asia’s spiritual and cultural legacy.

Mangoes are not just cultural icons but also instruments of soft diplomacy. Despite political tensions, India and Pakistan have traditionally exchanged crates of their best mangoes as seasonal gifts. This symbolic act, often dubbed “mango diplomacy,” has helped soften relations even in times of hostility.

Janakpur’s mangoes, with their special aroma and flavor, have gained international attention. Thailand’s late King Bhumibol Adulyadej, in his book The Story of Maha Janak, described two mango trees from Mithila and even ordered ten saplings from Janakpur to plant in his royal garden in Bangkok. This royal gesture sparked interest among Thai people, especially the youth, who are now curious to visit Janakpur, not only for its sacred heritage but also for its mangoes, which they see as uniquely flavorful.

Mangoes are a nutritional powerhouse. Rich in a wide range of antioxidants, vitamins, and minerals, they come in over 1,000 known varieties. Though native to South and Southeast Asia, mangoes are now cultivated in Central and South America, Africa, and the Arabian Peninsula. High in calories and packed with nutrients, mangoes contain phenolic compounds with strong antioxidant and anticancer properties. Their high iron content makes them ideal for pregnant women and individuals with anemia. Vitamins A, E, and selenium help protect against heart disease, while vitamin C and calcium are believed to prevent internal bleeding. Mangoes are also said to improve digestion, boost appetite, and aid detoxification. Their anti-inflammatory properties may alleviate asthma symptoms.

Traditional remedies from mango bark and black salt are used to treat diarrhea, while mango juice is believed to enhance memory and prevent mental fatigue. Vitamin E is said to support hormonal balance and improve reproductive health. Because they are rich in carbohydrates and fiber, mangoes are recommended for weight gain and digestive health. An average-sized mango can provide nearly 40 percent of daily fiber needs.

Around the world, mango pulp is used in jams, jellies, desserts, salsas, and relishes. It has also found a place in non-vegetarian dishes—paired with fish and chicken, or used in curries in Thailand. In the Philippines, green mango is enjoyed with bagoong, a fermented fish or shrimp paste. In Latin America, peeled mangoes on sticks are popular street snacks. In India, mango parathas and the ever-loved Amras are staples in many households. Even Japanese cuisine has adapted mango into sweet sushi.

From ancient mythology to modern medicine, from Janakpur’s sacred groves to international statecraft, the mango is far more than a fruit in Mithila. It is a symbol of generosity, health, sensuality, and cultural pride. Little wonder that for Maithils, the pleasure of sucking a ripe mango under a summer sky still defines the very taste of life itself.

Gatha Mugha Cha: Re is celebrated in the month of July by the Newar community to let go of all kinds of bad energy from home. On this day, people make a structure named Gatha Mugha with straw and it’s burnt at every crossroads—dobato, tindobato, satdobato. To know more about this fascinating culture and to explore whether the custom has changed, ApEx asked three people to share their views.

Durga Laxmi Naga, 50

I remember this tradition has been followed in my community since I was child. It’s celebrated to release bad energies—spirits that might harm us spiritually, physically, and psychologically. The way the structure is made has remained unchanged over the years. It’s built using straw for the body, a small bamboo pipe as the handle, a curd pot for the head, and various other items. On this day, farmers specially eat roti as a symbol of purity.

Samir Ranjitkar, 21

It’s a fun tradition that children enjoy being a part of. On this day, a structure called the ‘ghost’—though it might have different names depending on the region—is burned to drive away negative energy from the home. When we were young, our parents would make dolls for us to burn as well, symbolizing the destruction of any bad luck we might have. The structure is carried to the site accompanied by the lively beat of the ‘dhime’ drum. During the procession, people shout harsh and offensive words to symbolize the casting out of evil. However, when the ceremony concludes, positive and sacred words are spoken to invite blessings and good energy.

Kristina Shrestha, 19

Gathamugha is a traditional festival celebrated primarily by the Gathamugaewar community in the Kathmandu Valley of Nepal. Our grandparents told us that Ghanta Karna was a powerful demon who terrorized people, robbed them, killed travelers, and rejected deities. So, people used to take help from gods and deities and kill them by luring them into traps. It’s believed that burning them helps cast out bad omens, diseases, and misfortunes, especially since monsoon is associated with increased illnesses. I find it fun and enjoy it a lot. I think the new generation should keep on celebrating it and make it known to other people as well. This way we can save our traditions and culture.

Instagram is inescapable, whether it be for work or leisure. The social media platform is such a versatile space for people of all ages and for all purposes. There’s fashion, religion, architecture inspiration and everything else that matters. You are bound to find plenty of content on whatever it is that you are in need of. One of our favorite ways to use Instagram is to browse through some lighthearted content to get our daily dose of fun. Here we recommend three of our go-to accounts.

Sheena Interrupted 

This is available as a podcast on Spotify but snippets of the episodes are on Instagram too for bite-sized content consumption. It’s essentially just fun banter between Sheena Melwani and her husband, Dinesh Melwani. They talk about their life and discuss common issues without things getting too heavy. It will make you laugh and help you get your mind off things that are weighing you down.

The Language Nerds

If you only have a couple of minutes and need something to freshen you up, let this page be it. It’s content that makes you laugh while stimulating your language curiosities. It’s basically quotes and jokes on languages and their many errors and complexities. Some will make you laugh, others will make you think but no matter what you will have learnt something fun and useful.

Shanta Guni

She is a mom of three daughters who lives in Texas, USA. Though she is an electrical engineer by profession, content creation seems to be her passion. Her Instagram account is filled with posts of daily life in Texas that make you laugh and teach you a thing or two as well. From funny things her children say to what she makes for dinner, Guni shares much of her life in an interesting way.