Main Course

12 posts
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Fried mutton (Karnataka style)

  • Seema Chishti
This recipe is from journalist Seema Chisti’s book 'Sumitra and Anees: Tales and Recipes from a Khichdi Family'—the story of her parents Sumitra and Anees, their inter-faith marriage, and in a sense, the celebration of India’s pluralism.
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Kadhi

  • Seema Chishti
This recipe is from journalist Seema Chisti’s book 'Sumitra and Anees: Tales and Recipes from a Khichdi Family'—the story of her parents Sumitra and Anees, their inter-faith marriage, and in a sense, the celebration of India’s pluralism.
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Laiwa Kanghou

  • Ammo Angom
A simple preparation, this is as popular in some Manipuri kitchens as it is unknown in others, writes Ammo Angom, who discovered it as a teenager. Laiwa, or a type of fresh bamboo shoots, and patience are the two star ingredients in this mix.
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Pan Eeromba

  • Ammo Angom
Eaten with steamed rice, this spicy Meitei dish brings out the flavours of taro, or colocasia tubers, and enhances it with ngari, or fermented dish. Served with dried fish, and often with a kanghou dish, Ammo Angom pegs this as a perfect part of a monsoon meal.
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Chimboricha Kaalvan

  • Saee Koranne-Khandekar
This recipe is from Pangat: Food and Lore from Marathi Kitchens (Hachette India). Bringing together over 200 traditional recipes, culinary researcher Saee Koranne-Khandekar debunks the myths surrounding the foods of Maharashtra.

Masoor Dal Khichuri

  • Indranee Ghosh
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.
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