MAIN COURSE
Mahua Puri
Rooted in the forested heartlands of central India, this recipe celebrates the subtle sweetness and earthy depth of an ingredient
SALAD
Pumpkin Flower Fritter Salad
This seasonal salad reimagines pumpkin flower fritters along with cooling vegetables and a sharp mustard-curd dressing.
MAIN COURSE
Borishal Chingri Pithe
Passed down from her grandmother, for Priyanjali, this Chingri Macher Pithe carries the smoky, delicate flavours of Borishal. It is
BEVERAGES
Rabdi Lassi
Sweet, slow-cooked rabdi meets a salted lassi in this indulgent drink from Old Delhi.
SNACKS AND APPETISERS
Chana Khakhra
This dish is rooted in community, memory, and the vibrant spirit of Holi celebrations among the Bhils of Gujarat.
BEVERAGES
Easing into Iftaar with Lemon Barley Water
Kumail Amiruddin shares a family tradition from his Ramzan iftaars in Mumbai, where Lemon Barley Water—a refreshing, time-honoured tonic—became a
MAIN COURSE
Karapodi Kayi Masala Curry
This recipe celebrates the delicate flavour of the silverbelly fish—locally known as Karapodi—cooked in a fragrant Kayi masala blend. Rooted
MAIN COURSE
Sardine Kudampuli Curry
This recipe from sustainable seafood initiative InSeason Fish celebrates the bold flavours of sardine, paired with kudampuli—or Malabar tamarind—reflecting Kerala’s
DESSERTS AND MITHAI
Old Delhi’s Flaky Ramadan Treat
A flaky, golden-brown Sehri treat from Old Delhi’s Gali Kababian, the Khajla makes a fleeting appearance every year during the
PICKLES AND CHUTNEYS
Dried King Fish Sambal
Seasoned by the Sea is a coastal community cookbook published by Uyir Pathipagam (2025). "Burma Nagar" settlements in Tamil Nadu
MAIN COURSE
Bommi’s Crab Pepper Fry
Seasoned by the Sea is a coastal community cookbook published by Uyir Pathipagam (2025). Bommi’s family is widely known as
DESSERTS AND MITHAI
Dehrauri
A sweet innate to Chhattisgarh, Dehrauri is made by fermenting rice. Glass jars filled to the brim with these treats
RECIPES
Saffron Sandesh
A quintessential Bengali sweet, Sandesh can take on a multitude of flavours, no matter how technique-driven its preparation is.
SNACKS AND APPETISERS
Odia Patrapoda
This prawn-based dish native to the tribal regions of Odisha employs the traditional technique of leaf-wrapped cooking, which not only
DESSERTS AND MITHAI
Patishapta
Every year, the arrival of the harvest festival brings the sweet aroma of Patishapta, a traditional Bengali dessert, to Ishani