Bhirind Nustem Maskasangi Thalasan
This recipe from the Mumbai Koli Project by The Locavore brings together tongue sole cooked with kokum, spices, and moringa simmered gently in smolina and sesame oil.
Difficulty Level: Intermediate
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Kusia Jalukia
This recipe from the Mumbai Koli Project by The Locavore features rolled eel gently braised with aromatics and raw papaya, cooked in mustard oil.
Píyelle Tisrya Bharlelyo
This recipe features clams cooked, chopped, and baked back into their shells with a coconut-and-herb filling.
Gunda Na Mor Ni Kadhi Is Only Made During the Brief Springtime
This kadhi made with glueberry blossoms is still consumed during the brief period of spring in the northeast regions of Gujarat.
Dried Beef Kochur Saag
Bringing together tender taro stems and dried beef, this Bengali-inspired preparation celebrates the spirit of making the most of every ingredient.
Dhruv’s Pork Indad
Dhruv Mark Mendes shares his family recipe for Pork Indad, passed down through generations of Mangalorean-Goan cooking.
Fiddlehead Fern Tenga/ Dhekia Paat Aru Aam Tenga
A cooling Assamese curry of fiddlehead fern and raw mango, Dhekia Paat Aru Aam Tenga spells comfort food for Pragyan.
Chakka kuru Thoran
Sridevi’s recipe for chakka kuru and murungakai thoran—highlighting jackfruit seeds and drumsticks—emerges from a monsoon tradition in Kerala.
