Chaapda Chutney
The red weaver ants used in this chutney are foraged from the forest canopies of Bastar in Chhattisgarh.
Pickles and Chutneys
Tangthur
This Ladakhi chutney is made with buttermilk, seasonal greens, and fresh summer herbs.
Sukhti Chutney
This dried fish chutney from Alibag is enjoyed with everyday meals.
Futkal Chutney
This cooling, slightly sour-tasting chutney from Jharkhand is an ideal accompaniment to meals during the summer.
No Meal in Northeast Gujarat Is Complete Without Vaatelo Masalo
This hand-pounded masala paste is often used in dishes prepared by the Garasia, Dungri Garasia, and Bhil communities in northeast Gujarat.
Fruit Scraps Vinegar
A zero-waste way to turn everyday fruit scraps into your own kitchen vinegar.
Pineapple Pachadi
This Pineapple Pachadi is a sweet, tangy, and lightly spiced Onam classic.
Karonda and Green Chilli Pickle
This sharp and vibrant pickle aptly captures the fleeting flavours of early monsoon.
Dried King Fish Sambal
Seasoned by the Sea is a coastal community cookbook published by Uyir Pathipagam (2025). "Burma Nagar" settlements in Tamil Nadu are home to the Tamil communities repatriated from colonial Burma, who brought with them Bu…