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 light yet nourishing way to break the fast.
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culinary heritage
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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 in the coastal kitchens of Tamil Nadu, this dish highlights the comfort of home-style cooking.
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 holy month of Ramadan.
Dried King Fish Sambal
Seasoned by the Sea is a coastal community cookbook published by Uyir Pathipagam (2025). "Burma Nagar" settlements in Tamil Nadu are home to the Tamil communities repatriated from colonial Burma, who brought with them Burmese culinary influences. This recipe for "sambal," similar to balachaung, showcases the cultural exchange between these communities.
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 crab-sellers in the Thazhankuppam region of Tamil Nadu. Her crab dish, involving simple ingredients and techniques, highlights the flavours of fresh crab.
Dried Fish At Amma’s Memorial
In a three-year-long cookbook project spanning the Coromandel coast, Bhagat Singh A. writes a tribute to his late mother.
Saffron Sandesh
A quintessential Bengali sweet, Sandesh can take on a multitude of flavours, no matter how technique-driven its preparation is.
Patishapta
Every year, the arrival of the harvest festival brings the sweet aroma of Patishapta, a traditional Bengali dessert, to Ishani Banerjee's home.The recipe for this simple delicacy, passed down over generations, represents rich, nuanced familial ties and maternal love.
Jolada Kadabu (Jowar Dumplings with Wild Edible Greens)
A healthy snack that can even double as a meal, the Jolada Kadabu is cherished in several Kannadiga households. It brings together the goodness of jowar with the unique flavours of wild greens.