Difficulty Level: Beginner
29 posts
Futkal Chutney
This cooling, slightly sour-tasting chutney from Jharkhand is an ideal accompaniment to meals during the summer.
Daata Chorchori: Vegetable Stir-fry with Moringa Pods
This simple vegetable stir-fry from Bengal niftily uses leftover vegetables and food scraps.
Kata Chochori
This classic Bengali preparation transforms fish bones, head pieces, and fatty trimmings into a slow-cooked, flavourful, crisp-edged dish.
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.
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