My Bachelor Survival Recipe Just Got an Upgrade

Living solo in Bengaluru has its perks—you get the whole remote working setup, no interference, and full freedom. But there’s one thing that constantly sucks: what to cook every day? Between calls, I barely get time to make something decent. So, for the longest time, I survived on boiled eggs, Maggi, and dal rice.

But then, I ordered Pahadwali’s Zinger Zaika Salt on a friend’s recommendation. “It’s spicy and gingery,” she said. Spicy? Yes. Gingery? Oh, you’ve got to try it to believe it.

Sunday Spicy Ginger Egg Bhurji

Ingredients:

• 4 eggs

• 1 medium onion, chopped

• 1 tomato, chopped

• 1 green chili, slit

• 1 tsp oil

• ½ tsp Pahadwali Zinger Zaika Salt

• Fresh coriander to garnish

Instructions:

1. Heat oil in a pan and add chopped onion. Sauté until translucent.

2. Add tomatoes and green chili. Cook until mushy.

3. Break in the eggs and stir continuously.

4. Once halfway cooked, add the Zinger Zaika salt.

5. Continue scrambling until done. Garnish with coriander.

The punch from the ginger and Himalayan herbs hits instantly. This egg bhurji tastes like something you’d get at a highway dhaba after a long drive. I now make a big batch, toss some into wraps, and even add it to bread for a spicy egg sandwich.

Minimal ingredients. Maximum flavor. All thanks to one little salt bottle.