Suhoon Sothi
Easy to prepare, easily adaptable, and deeply comforting, this Malaysian-Tamil recipe reflects generations of migration.
Main Course
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.
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.
Chopan Kebab
For those belonging to the Afghan diaspora, this lightly spiced Afghan lamb or mutton skewer is associated with memories of Ramadan meals shared around the dastarkhan.