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.
Kata Chochori
This classic Bengali preparation transforms fish bones, head pieces, and fatty trimmings into a slow-cooked, flavourful, crisp-edged dish.
Bhee ji Chaap
Dimple Bajaj Senani shares a recipe for Bhee ji Chaap, made using fragrant Sao masalo.
Chopan Kebab
For those belonging to the Afghan diaspora, this lightly spiced Afghan lamb or mutton skewer is associated with memories of Ramadan meals shared around the dastarkhan.
Baripada Mutton Kasa
For sisters Jinnie and Rini Saren, this slow-cooked mutton curry from Baripada in Odisha brings back memories of Holi with their late mother.
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 coconut-tomato masala, wrapped in banana leaves, and slow-roasted until smoky, tender, and aromatic.
Aar Macher Matha Phoolkopi Data Chochori
This Bengali-style Korai Chochori is made with Aar maach head, mustard, and winter vegetables.
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 until crisp.