Photos by Member, Arahant and Co-host, Nidhi.
HOST
CO-HOST
WHERE WE MET
Inspired by the dhokli at yesterday’s meetup, I made gawarphali ki sabzi today!
Tanisi
Having my lunch today with the kaachri chutney from yesterday’s meetup. It’s yum!
Rini
Shweta, using your ghee for papad ki sabzi. Its taste and texture is amazing, thank you for sharing!
RINI
Tinni ka Chawal is a wild rice variety that grows around water reservoirs and lakes in the plains of North India. Small-grained, slightly nutty, and naturally hardy, it requires no cultivation and is gathered seasonally by local communities and traditionally cooked during religious fasts.
Balam Kakdi is a long, wild variety of cucumber found across North India, especially Rajasthan. Juicy, mildly sweet, and incredibly cooling, it’s eaten raw with salt and chilli or tossed into salads.
This elegantly served Bhutte ki Chuski by Rini is a Rajasthani-style summer curry made with crushed sweet corn simmered in a spiced yoghurt base.