Dried Beef Kochur Saag
Bringing together tender taro stems and dried beef, this Bengali-inspired preparation celebrates the spirit of making the most of every ingredient.
Recipes from the meet-ups
Bringing together tender taro stems and dried beef, this Bengali-inspired preparation celebrates the spirit of making the most of every ingredient.
Rooted in the philosophy of no waste, Ghaittya is a traditional Chittagong dish that turns leftover or near-spoiling Hilsa into a fragrant, comforting preparation of fried fish, garlic, and onions.
A cooling Assamese curry of fiddlehead fern and raw mango, Dhekia Paat Aru Aam Tenga spells comfort food for Pragyan.
A hearty one-pot meal that brings together fish roe, chana dal, and Gobindobhog rice.
This twist on a traditional Maharashtrian recipe balances the bitterness of methi with coconut flakes and jaggery.
This chocolate cake with mango-white chocolate frosting and cherry-rose compote is inspired by monsoon fruit, 90s nostalgia, and a love song that felt too good to be true.
A Manipuri dish often made to mark milestones, Nga Atoiba Thongba is a delicately spiced, herb-laced fish curry that carries the comforting aroma of home and celebration.
This sharp and vibrant pickle aptly captures the fleeting flavours of early monsoon.
Passed down from her grandmother, for Priyanjali, this Chingri Macher Pithe carries the smoky, delicate flavours of Borishal. It is a dish that is reminiscent of a land she has never been to, but feels intimately connected to.