Kata Chochori
This classic Bengali preparation transforms fish bones, head pieces, and fatty trimmings into a slow-cooked, flavourful, crisp-edged dish.
Difficulty Level: Beginner
26 posts
Bhee ji Chaap
Dimple Bajaj Senani shares a recipe for Bhee ji Chaap, made using fragrant Sao masalo.
Watermelon Rind Rotti
A recipe from LFC Bengaluru about a grandmother’s summer ritual of making watermelon rind rotti.
Singju: Seasonal Manipuri Salad
A seasonal Manipuri salad that can be made with smoked meat, ngari, or kept entirely vegetarian.
Oyster Masala Rawa Fry
To make this crisp Goan-style rawa fry, freshly shucked oysters are lightly marinated, coated in semolina, and shallow-fried until golden. Crunchy outside, soft and juicy inside, this snack is best enjoyed with lime and a chilled beer by the water.
Shevto Hooman
Shevto Hooman celebrates the delicate flavour of mullet cooked in a blend of coconut, tamarind, and spices.
Sukha Jawala Kismur
A monsoon staple along Goa’s coast, Sukha Jawala Kismur is a quick stir-fry made with tiny sun-dried shrimps.
Mahua Cookies
This crunchy, caramelised cookie is made with dried Mahua flowers, cardamom, and wholewheat flour.
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.
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