Cuisine: Indian
20 posts
Futkal Chutney
This cooling, slightly sour-tasting chutney from Jharkhand is an ideal accompaniment to meals during the summer.
Mahua Kheer
Innate to Jharkhand, this kheer is made using Mahua flowers gleaned from the forest floor.
Bhee ji Chaap
Dimple Bajaj Senani shares a recipe for Bhee ji Chaap, made using fragrant Sao masalo.
Ghol Pollichathu (Kerala-Style Banana Leaf–Wrapped Fish)
This is a classic from the backwaters and toddy shops of central Kerala, where fish is smothered in a spicy coconut-tomato masala, wrapped in banana leaves, and slow-roasted until smoky, tender, and aromatic.
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.
