Thirukkai Omathara Kozhmabu
This deeply aromatic curry from coastal Tamil Nadu features stingray.
Main Course
Charota Bhaji
Charota bhaji is often served with pej (corn water), making for a light yet satiating dish.
Fire-Roasted Dohthli
The paddy fields of Meghalaya play a crucial role in shaping this fish preparation.
Olakkal Nandu Gravy
This recipe for blue swimming crabs is whipped up after a long day of hard labour.
Putpura Sabzi
Putpura mushrooms, foraged from beneath sal trees during the monsoon, are a seasonal delicacy among tribal communities in central India.
Chicken Gassi
This creamy, fragrant chicken curry from coastal Karnataka is best paired with rotti or neer dosas.
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.