An indulgent dessert that is traditionally made in Rajasthan using broken wheat or lapsi, the Jowar ka Meetha is a spin on the classic that features whole jowar pearls cooked with dark jaggery and ghee. Chef Bhairav Singh of Native Bombay tells us how to make this sweet that is tasty as well as gut-friendly.
This recipe has been documented for The Locavore by Shabnam Afrien of Odisha Millets Mission (OMM). A flagship programme of the government of Odisha, OMM was launched in 2017 to improve the nutrition of tribal communities in Odisha through revival of millets in farming and their diets.
Watlappam—a culmination of three ingredients of egg, coconut milk, and palmyra sap sweetener—takes pride of place in the Eid festivities of Kayalpatnam, a Tamil Nadu coastal town.
In this sweet, flavoured predominantly by saffron and cardamom, nonagenarian Harbhajan Kaur shares a closely-guarded go-to family recipe.
This recipe is from Indranee Ghosh’s book Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills (Hachette India). In this well-seasoned medley of memories and meals, the author brings together charming vignettes from her youth in the densely forested Khasi Hills and in Bengal with a delectable selection of recipes passed down over three generations.
A nearly forgotten recipe for a winter specialty from Rampur, with ginger being its star ingredient.
An Eid specialty, the Sev Na Larvas is a traditional sweet made in Surti households of the Dawoodi Bohra community to celebrate the auspicious occasion of Eid Ul Fitr.
A pastry chef's take on a nostalgic Indian sweet.
Flaky pastries filled with cream, a delicacy in the Bohra community.