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 Mo…
Diwali is synonymous with snacks and sweets, called faral. Suhasini Ekbote, defying modern trends, continues to make Anarse – a fried, semi-sweet snack made with fermented rice flour and jaggery, preserving a traditional…
Despite its lack of mainstream recognition, dal fara is a beloved comfort food, especially during Karva Chauth. For Ankita, it is also a reminder of home.
Hailing from the Bodh community in Himachal Pradesh, Rigzin and Tenzin share their recipe for blood sausages. With members of the community leaving the region and returning, palates are constantly evolving, and so are th…
For Priyanka Bhadani, baskarel or bamboo shoots bring back both pleasant and not-so-pleasant memories. This recipe for baskarel pakoras is from her father, evoking the love and care that exemplifies their bond.
Reminiscing about his hometown Nashik, Archish Kashikar shares one of his favourite recipes featuring kala masala,a highlight in the northern parts of Maharashtra.
A recipe that highlights the foraging practices of the tribes of Gond through the versatile Mahua flower. It is featured in “Recipes for Change - Recipes for Coexistence”, a publication about wild foods from the Adivasi…
A simple pickle recipe that uses forged bamboo pickles which is sourced from the Gond women of Panna. It is featured in “Recipes for Change - Recipes for Coexistence”, a publication about wild foods from the Adivasi wome…
This simple pickle recipe retains the earthy, leafy texture of the akkarghoda fern, an indigenous plant commonly found in forests across India.