Chicken Gassi
This creamy, fragrant chicken curry from coastal Karnataka is best paired with rotti or neer dosas.
Main Course
Erissery
This traditional Kerala dish made with pumpkin, cowpeas, and coconut is a sadhya staple.
Dhaniwal Korma
The process of making this Kashmiri korma a slow one, beginning with yoghurt instead of oil.
Shevla-Kakad Coconut Curry
This traditional Konkani curry celebrates the monsoon harvest with wild shevla, kakad (a small green fruit that often grows near shevla), seafood, and a rich coconut base.
Suhoon Sothi
Easy to prepare, easily adaptable, and deeply comforting, this Malaysian-Tamil recipe reflects generations of migration.
Popti
In this recipe for Popti, fragrant Bhamburda leaves are packed into an earthen pot, sealed, and slow-cooked over an open fire.
Tuber Mix
This recipe from Wayanad in Kerala uses a mix of tubers to create a hearty meal.
Yongchak Eromba
This version of the Manipuri Eromba brings together yongchak, ngari, and seasonal vegetables.