Shevto Hooman
Shevto Hooman celebrates the delicate flavour of mullet cooked in a blend of coconut, tamarind, and spices.
Ghol Fry
In this Koli preparation, the Ghol fish shines in a crisp, spicy fry.
Ghol Curry
In this Koli preparation, the Ghol fish shines in a fragrant coconut-based curry.
Nevti Curry
This Koli-style preparation of mudskipper fish is cooked with colocasia leaves, Koli masala, and tamarind.
Koli Masala
Bhavesh Koli shares his family’s recipe for Koli masala—a spice blend made using four kinds of chilli.
Karal Karuvadu Rasam
This recipe for rasam uses dried ponyfish and Kuzhumbu milagai thool, a spice blend intrinsic to South India.
Halwa-Nagori
Kcamya Aggarwal shares a recipe for halwa-nagori—an Old Delhi breakfast classic.
Vakti Chi Ukar
A Koli-style curry made with dried ribbon fish, potatoes, and drumsticks.
Sukha Jawala Kismur
A monsoon staple along Goa’s coast, Sukha Jawala Kismur is a quick stir-fry made with tiny sun-dried shrimps.
Mangalorean Kane Fry
In this no-frills Mangalorean classic, Ladyfish (Kane) is slathered in a fiery, bright-red masala of boiled Byadagi chillies, garlic, ginger, pepper, and tamarind, then pan-fried until crisp outside and tender within.
Arisa Pitha Celebrates Odisha’s New Rice Harvest
Made out of rice flour and jaggery, these simple fried cakes are traditionally prepared during Makara Sankranti as well as the agricultural Nuakhai festivals celebrated in Odisha.
Savoury Ven Pongal Marks Tamil Nadu’s Harvest Season
Geetha Venkataraman shares her mother Visalakshi Venkataraman’s Pongal recipe, reminiscing about the many memories associated with the rice harvest festival.