Beginner - The Locavore

Chaapda Chutney

The red weaver ants used in this chutney are foraged from the forest canopies of Bastar in Chhattisgarh.

This Ladakhi chutney is made with buttermilk, seasonal greens, and fresh summer herbs.

This dried fish chutney from Alibag is enjoyed with everyday meals.

This sweet-and-sour karbat from Alibaug features Totapuri mangoes as the main ingredient.

This recipe from Wayanad in Kerala uses a mix of tubers to create a hearty meal.

This cooling, slightly sour-tasting chutney from Jharkhand is an ideal accompaniment to meals during the summer.

This simple vegetable stir-fry from Bengal niftily uses leftover vegetables and food scraps.

This classic Bengali preparation transforms fish bones, head pieces, and fatty trimmings into a slow-cooked, flavourful, crisp-edged dish.

This seasonal ponkh appe is inspired by Kathiawadi winter traditions.

Dimple Bajaj Senani shares a recipe for Bhee ji Chaap, made using fragrant Sao masalo.