This recipe is from journalist Seema Chisti’s book 'Sumitra and Anees: Tales and Recipes from a Khichdi Family',the story of her parents Sumitra and Anees, their inter-faith marriage, and in a sense, the celebration of I…
This recipe is from journalist Seema Chisti’s book 'Sumitra and Anees: Tales and Recipes from a Khichdi Family',the story of her parents Sumitra and Anees, their inter-faith marriage, and in a sense, the celebration of I…
A simple preparation, this is as popular in some Manipuri kitchens as it is unknown in others, writes Ammo Angom, who discovered it as a teenager. Laiwa, or a type of fresh bamboo shoots, and patience are the two star in…
Eaten with steamed rice, this spicy Meitei dish brings out the flavours of taro, or colocasia tubers, and enhances it with ngari, or fermented dish. Served with dried fish, and often with a kanghou dish, Ammo Angom pegs…
An interesting savoury preparation of mahua flowers encountered by the Wild Food Project team during a visit to Palghar.
A rich and flavourful Bengali dish of fish offal and pumpkin, as shared by Avinandan Kundu.
This recipe is from Pangat: Food and Lore from Marathi Kitchens (Hachette India). Bringing together over 200 traditional recipes, culinary researcher Saee Koranne-Khandekar debunks the myths surrounding the foods of Maha…
A marriage of the earthiness of elephant yam with the tartness of yoghurt, this Chattisgarhi recipe is an unexpected burst of flavours and textures.
This recipe is from Indranee Ghosh’s book Spiced, Smoked, Pickled, Preserved: Recipes and Reminiscences From India’s Eastern Hills (Hachette India). In this well-seasoned medley of memories and meals, the author brings t…