Difficulty Level: Beginner

7 posts
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Odia Patrapoda

  • Thomas Zacharias
This prawn-based dish native to the tribal regions of Odisha employs the traditional technique of leaf-wrapped cooking, which not only imparts a rich, smoky flavour but is also an example of utilising a part of the plane that would otherwise be discarded.
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Patishapta

  • Ishani Banerjee
Every year, the arrival of the harvest festival brings the sweet aroma of Patishapta, a traditional Bengali dessert, to Ishani Banerjee's home.The recipe for this simple delicacy, passed down over generations, represents rich, nuanced familial ties and maternal love.
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Kala Masalyachi Methi

  • Archish Kashikar
Reminiscing about his hometown Nashik, Archish Kashikar shares one of his favourite recipes featuring kala masala—a highlight in the northern parts of Maharashtra.
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Bikaneri Chai

  • Shashi Chhabra and Shreshtha Chhabra
In this recipe, Shashi Chhabra shares a memory of a lasting impression left by an addictive chai at a mela in Allahabad, the recipe for which she altered to create an everyday experience at home.
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Tival

  • Disha Pinge
Serving as a gesture of love, some recipes remain close to a person’s heart. For Disha, her grandmother’s kokum drink invokes deep nostalgia for familial connections.
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Aamra Chutney

  • Sienna Cafe
In Bengal, chutney is made with seasonal sweet and sour fruits. This recipe for chutney from Sienna cafe uses aamra, also known as hog plum. Hog plum, which tastes like a sharper and more acidic green apple, shines in chutney, pickles, and jams.
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