Beginner - The Locavore

Sukhti Chutney

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.

A recipe from LFC Bengaluru about a grandmother’s summer ritual of making watermelon rind rotti.

A seasonal Manipuri salad that can be made with smoked meat, ngari, or kept entirely vegetarian.