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.
Local Food Club
5 posts
At every Local Food Club gathering, members bring dishes rooted in memory, region, and season. This is where family secrets meet forgotten techniques, where everyday meals are honoured alongside festive favourites.
This space is a growing archive of those recipes—shared generously by our LFC members across cities. Some are precise, others come with andaaz, but all of them carry the spirit of a potluck: made with love, meant to be passed on.
Dig in, try them out, and maybe share one of your own.
Fiddlehead Fern Tenga/ Dhekia Paat Aru Aam Tenga
A cooling Assamese curry of fiddlehead fern and raw mango, Dhekia Paat Aru Aam Tenga spells comfort food for Pragyan.
Nga Atoiba Thongba / Meitei Fish Curry
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.
Borishal Chingri Pithe
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.
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