Main Course

38 posts

Bommi’s Crab Pepper Fry

Seasoned by the Sea is a coastal community cookbook published by Uyir Pathipagam (2025). Bommi’s family is widely known as crab-sellers in the Thazhankuppam region of Tamil Nadu. Her crab dish, involving simple ingredients and techniques, highlights the flavours of fresh crab.
View Post

Ariputtu

Puttu, a widely popular dish consumed across Kerala is said to have been a Portuguese import according to Sarala Thomas Palivathukkal. While modern conveniences may have changed the preparation style over the years, puttu-making is still a tradition in many Syrian-Christian households.
View Post

Daggertooth Pike Conger Curry

This recipe for a Maharashtrian curry from sustainable seafood initiative 'InSeason Fish’ highlights the unique texture and delicate flavours of the daggertooth pike conger,or the pike eel,abundantly available in December along both coasts of India.
View Post

Khageena

Mehvash Arslan and her mother Shahina’s love for khageena,a simple, Sunday breakfast egg staple,evokes memories of shared meals and family time, while reminding them of their heritage.
View Post

Paati’s Kaimanam: Morkozhambu

Grandmothers are exceptional at everything, except passing on their heirloom recipes in a way 20-something-year-olds understand, Samyuktha, a contributor for 'Memories On A Plate’, shares. Featured here is her Paati’s Morkozhambu, a Tamil household delicacy, rich with coconut, lentils, and spices. Illustration by Samyuktha Kvs.
View Post
The Locavore
Doing Good Through Food

Register