No Meal in Northeast Gujarat Is Complete Without Vaatelo Masalo
This hand-pounded masala paste is often used in dishes prepared by the Garasia, Dungri Garasia, and Bhil communities in northeast Gujarat.
Pickles and Chutneys
Fruit Scraps Vinegar
A zero-waste way to turn everyday fruit scraps into your own kitchen vinegar.
Pineapple Pachadi
This Pineapple Pachadi is a sweet, tangy, and lightly spiced Onam classic.
Karonda and Green Chilli Pickle
This sharp and vibrant pickle aptly captures the fleeting flavours of early monsoon.
Dried King Fish Sambal
Seasoned by the Sea is a coastal community cookbook published by Uyir Pathipagam (2025). "Burma Nagar" settlements in Tamil Nadu are home to the Tamil communities repatriated from colonial Burma, who brought with them Bu…
Chemeen Pada
The 'pada’ is a popular Portuguese pickling tradition born out of long voyages. The acidity from vinegar is combined with the spiciness of paprika to create a delicious pickle.
Bamboo Pickle
A simple pickle recipe that uses forged bamboo pickles which is sourced from the Gond women of Panna. It is featured in “Recipes for Change - Recipes for Coexistence”, a publication about wild foods from the Adivasi wome…
Akkarghoda Pickle
This simple pickle recipe retains the earthy, leafy texture of the akkarghoda fern, an indigenous plant commonly found in forests across India.
Aamra Chutney
In Bengal, chutney is made with seasonal sweet and sour fruits. This recipe for chutney from Sienna cafe uses aamra, also known as hog plum. Hog plum, which tastes like a sharper and more acidic green apple, shines in ch…