Akkarghoda Pickle
This simple pickle recipe retains the earthy, leafy texture of the akkarghoda fern, an indigenous plant commonly found in forests across India.
Difficulty Level: Easy
12 posts
Acacia Honey “Sutarfeni”
The Moonshine Honey Project’s simplified version of an age-old dessert best showcases the flavours of their acacia honey.
Aloo Dahi ki Subzi
For The Locavore’s Digital Media Lead, Ashish Sharma, and his paternal aunt, Mamta, this recipe is a family-favourite. Boiled potatoes are gently simmered in a yoghurt gravy to make this quick and easy Marwadi dish.
Coloured Cake
Passed down over generations, Riya and Nikita’s grandmother’s recipe for coloured cake is now a family tradition, fostering bonding and invoking memories.
Pappa no Ghosh
Originally, narrated by cousins Lamiya and Adil, this recipe for roast meat belongs to their late grandfather, who would often make the dish for his friends and family. It is as much an ode to recipes lost in time and modern translations as it is to their grandfather.
Gular ki Sabzi
In an exploration of the cluster fig—its history and its prevalence today—Priti Saxena decides that she must cook with and eat the fruit as well. She shares with us a recipe her mother used to make—a cluster fig sabzi.
Watermelon Rind and Cucumber Koshimbir
This refreshing summer salad from the Tamarind Tree School menu has everything you want from a dish — it is tangy, crunchy, and nutritious, and has a much-needed portion of protein to keep you satiated.
Thengai Paal Keerai
The thengai paal keerai is made of amaranth greens, green gram, and coconut milk.
Kulith ani Kooka Koddel
This kulith ani kooka koddel, a family recipe from Chef Ashwini Pai, is a warm and comforting Mangalorean curry that uses the chinese potato, a winter produce from the coastal regions of Karnataka.
Barnyard and Chocochip Cookie
Inspired by her favourite oatmeal raisin cookie, Ankita, a volunteer chef from the Millet Cooking Lab, crafted the recipe for these crumbly barnyard and choc chip cookies, made comforting with notes of maple syrup and cinnamon.
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