Intermediate - The Locavore

Main Course

Laiwa Kanghou

December 14, 2022
Ammo Angom

A simple preparation, this is as popular in some Manipuri kitchens as it is unknown in others, writes Ammo Angom, who discovered it as a teenager. Laiwa, or a type of fresh bamboo shoots, and patience are the two star ingredients in this mix.

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Pickles and Chutneys

Karuvadu Thokku

October 19, 2022
Malar Arivazhagan

With simple cooking techniques birthing complex flavours, Malar Arivazhagan shares this treasured recipe of a dried fish pickle.

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Main Course

Jimikanda Aau Jhurga Ke Amtaha

September 23, 2022
Kriti Sharma

A marriage of the earthiness of elephant yam with the tartness of yoghurt, this Chattisgarhi recipe is an unexpected burst of flavours and textures.

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Main Course

Yarkhandi Pulao

May 27, 2022
Kunzes Angmo

Ladakhi cuisine is a lot more than just momos and thukpas. Kunzes Angmo’s recipe for Yarkhandi Pulao reflects the region’s links and influences from other cultures and lands.

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Snacks and Appetisers

Enduri Pitha

May 3, 2022
Rachit Kirteeman

Enduri pitha is a variety of pitha made using a fermented batter of ground rice and urad dal which is enveloped in fresh turmeric leaves and stuffed with grated coconut, jaggery and spices.

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Desserts and Mithai

Sev Na Larvas

May 2, 2022
Lamiya Amiruddin

An Eid specialty, the Sev Na Larvas is a traditional sweet made in Surti households of the Dawoodi Bohra community to celebrate the auspicious occasion of Eid Ul Fitr.

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Desserts and Mithai

Pistachio & Almond Chikki

April 1, 2022
Heena Punwani

A pastry chef's take on a nostalgic Indian sweet.

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