MAIN COURSE
Fried mutton (Karnataka style)
This recipe is from journalist Seema Chisti’s book 'Sumitra and Anees: Tales and Recipes from a Khichdi Family',the story of
MAIN COURSE
Kadhi
This recipe is from journalist Seema Chisti’s book 'Sumitra and Anees: Tales and Recipes from a Khichdi Family',the story of
DESSERTS AND MITHAI
Kesar Suji Halwa
In this sweet, flavoured predominantly by saffron and cardamom, nonagenarian Harbhajan Kaur shares a closely-guarded go-to family recipe.
MAIN COURSE
Laiwa Kanghou
A simple preparation, this is as popular in some Manipuri kitchens as it is unknown in others, writes Ammo Angom,
MAIN COURSE
Pan Eeromba
Eaten with steamed rice, this spicy Meitei dish brings out the flavours of taro, or colocasia tubers, and enhances it
PICKLES AND CHUTNEYS
Gongura Leaf Chutney
This recipe is from Esther David’s Bene Appetit: The Cuisine of Indian Jews, published in 2021 by HarperCollins. The Indian
BREAKFAST
Besan and Jowar Chilas with Hari Chutney
A simple yet healthy take on the chila, this recipe uses sorghum flour as well as besan, and is paired
MAIN COURSE
Mahua Flower Bhaji
An interesting savoury preparation of mahua flowers encountered by the Wild Food Project team during a visit to Palghar.
PICKLES AND CHUTNEYS
Karuvadu Thokku
With simple cooking techniques birthing complex flavours, Malar Arivazhagan shares this treasured recipe of a dried fish pickle.
MAIN COURSE
Maacher Tel Chocchori
A rich and flavourful Bengali dish of fish offal and pumpkin, as shared by Avinandan Kundu.
MAIN COURSE
Chimboricha Kaalvan
This recipe is from Pangat: Food and Lore from Marathi Kitchens (Hachette India). Bringing together over 200 traditional recipes, culinary
PICKLES AND CHUTNEYS
Mohoricha Loncha
This recipe is from Pangat: Food and Lore from Marathi Kitchens (Hachette India). Bringing together over 200 traditional recipes, culinary
MAIN COURSE
Jimikanda Aau Jhurga Ke Amtaha
A marriage of the earthiness of elephant yam with the tartness of yoghurt, this Chattisgarhi recipe is an unexpected burst
MAIN COURSE
Masoor Dal Khichuri
This recipe is from Indranee Ghosh’s book Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills (Hachette India).
DESSERTS AND MITHAI
Semolina Halwa
This recipe is from Indranee Ghosh’s book Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills (Hachette India).