Dhaniwal Korma
The process of making this Kashmiri korma a slow one, beginning with yoghurt instead of oil.
Main Course
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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.
Yongchak Eromba
This version of the Manipuri Eromba brings together yongchak, ngari, and seasonal vegetables.
Daata Chorchori: Vegetable Stir-fry with Moringa Pods
This simple vegetable stir-fry from Bengal niftily uses leftover vegetables and food scraps.
Kata Chochori
This classic Bengali preparation transforms fish bones, head pieces, and fatty trimmings into a slow-cooked, flavourful, crisp-edged dish.
Bhee ji Chaap
Dimple Bajaj Senani shares a recipe for Bhee ji Chaap, made using fragrant Sao masalo.
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