Recipes
THE LOCAVORE CHAMPIONS
‘Fermentation allows me to slow down, and pay attention to the smallest of details’
Stepping outside the framework of food as celebration alone, Dr. Dolly Kikon looks at culinary cultures through the lens of struggle, community, and hope. Tansha Vohra speaks to the anthropologist about fermentation, resilience, and the projects that demand her attention.
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About the importance of wild foods
ALL
BEVERAGES
Handiya
This fermented rice beer from Jharkhand is valued for its cooling properties and subtly sour flavour.
MAIN COURSE
Yongchak Eromba
This version of the Manipuri Eromba brings together yongchak, ngari, and seasonal vegetables.
MAIN COURSE
Daata Chorchori: Vegetable Stir-fry with Moringa Pods
This simple vegetable stir-fry from Bengal niftily uses leftover vegetables and food scraps.
MAIN COURSE
Kata Chochori
This classic Bengali preparation transforms fish bones, head pieces, and fatty trimmings into a slow-cooked, flavourful, crisp-edged dish.
SNACKS AND APPETISERS
Ponkh Appe
This seasonal ponkh appe is inspired by Kathiawadi winter traditions.
SNACKS AND APPETISERS
Bhee ji Chaap
Dimple Bajaj Senani shares a recipe for Bhee ji Chaap, made using fragrant Sao masalo.
SNACKS AND APPETISERS
Chopan Kebab
For those belonging to the Afghan diaspora, this lightly spiced Afghan lamb or mutton skewer is associated with memories of
MAIN COURSE
Baripada Mutton Kasa
For sisters Jinnie and Rini Saren, this slow-cooked mutton curry from Baripada in Odisha brings back memories of Holi with
BREAKFAST
Watermelon Rind Rotti
A recipe from LFC Bengaluru about a grandmother’s summer ritual of making watermelon rind rotti.
SNACKS AND APPETISERS
Oyster Masala Rawa Fry
To make this crisp Goan-style rawa fry, freshly shucked oysters are lightly marinated, coated in semolina, and shallow-fried until golden.
MAIN COURSE
Ghol Pollichathu (Kerala-Style Banana Leaf–Wrapped Fish)
This is a classic from the backwaters and toddy shops of central Kerala, where fish is smothered in a spicy
MAIN COURSE
Aar Macher Matha Phoolkopi Data Chochori
This Bengali-style Korai Chochori is made with Aar maach head, mustard, and winter vegetables.
SNACKS AND APPETISERS
Bangda Recheado (Goan Stuffed Mackerel Fry)
A Goan Catholic favourite, Bangda Recheado combines slit, stuffed mackerel with a fiery red chilli–vinegar masala, shallow-fried in coconut oil
MAIN COURSE
Shevto Hooman
Shevto Hooman celebrates the delicate flavour of mullet cooked in a blend of coconut, tamarind, and spices.
SNACKS AND APPETISERS
Ghol Fry
In this Koli preparation, the Ghol fish shines in a crisp, spicy fry.