Mud Crab / Kekda Masala
This Koli-style mud crab curry is rooted in Bhavesh’s childhood trips to Thane Creek with his grandfather.
Main Course
Bhirind Nustem Maskasangi Thalasan
This recipe from the Mumbai Koli Project by The Locavore brings together tongue sole cooked with kokum, spices, and moringa simmered gently in smolina and sesame oil.
Kusia Jalukia
This recipe from the Mumbai Koli Project by The Locavore features rolled eel gently braised with aromatics and raw papaya, cooked in mustard oil.
Gunda Na Mor Ni Kadhi Is Only Made During the Brief Springtime
This kadhi made with glueberry blossoms is still consumed during the brief period of spring in the northeast regions of Gujarat.
Dried Beef Kochur Saag
Bringing together tender taro stems and dried beef, this Bengali-inspired preparation celebrates the spirit of making the most of every ingredient.
Ghaittya
Rooted in the philosophy of no waste, Ghaittya is a traditional Chittagong dish that turns leftover or near-spoiling Hilsa into a fragrant, comforting preparation of fried fish, garlic, and onions.
Chakka Kuru Theeyal
Sreedevi Lakshmi Kutty’s recipe for Chakka Kuru Theeyal brings together jackfruit seeds and roasted coconut in a classic Kerala curry.
Dhruv’s Pork Indad
Dhruv Mark Mendes shares his family recipe for Pork Indad, passed down through generations of Mangalorean-Goan cooking.
Fiddlehead Fern Tenga/ Dhekia Paat Aru Aam Tenga
A cooling Assamese curry of fiddlehead fern and raw mango, Dhekia Paat Aru Aam Tenga spells comfort food for Pragyan.