Easy - The Locavore

Fire-Roasted Dohthli

The paddy fields of Meghalaya play a crucial role in shaping this fish preparation.

This fermented rice beer from Jharkhand is valued for its cooling properties and subtly sour flavour.

This festive apple fritter captures the warmth of Christmas, with cake folded into the batter.

This light Mandeli curry is cooked with fresh hirwa watan and traditional Koli masala.

This rice-based drink is consumed in the hills of Dahod and Panchmahal in Gujarat.

A zero-waste way to turn everyday fruit scraps into your own kitchen vinegar.

A quick recipe to turn often-overlooked pea pods into a delicious, crunchy snack.

A quick, clever way to reduce waste and add some sweetness to your food.

Sreedevi Lakshmi Kutty’s recipe for Chakka Kuru Theeyal brings together jackfruit seeds and roasted coconut in a classic Kerala curry.

This sharp and vibrant pickle aptly captures the fleeting flavours of early monsoon.