Dhaniwal Korma
The process of making this Kashmiri korma a slow one, beginning with yoghurt instead of oil.
Difficulty Level: Intermediate
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Shevla-Kakad Coconut Curry
This traditional Konkani curry celebrates the monsoon harvest with wild shevla, kakad (a small green fruit that often grows near shevla), seafood, and a rich coconut base.
Suhoon Sothi
Easy to prepare, easily adaptable, and deeply comforting, this Malaysian-Tamil recipe reflects generations of migration.
Foxtail Millet Pudding
This recipe from the Kolli Hills of Tamil Nadu combines foxtail millet, jaggery, and coconut into a slow-cooked dessert.
Finger Millet Halwa
The use of ragi in this recipe for Finger Millet Halwa helps meet the demands of high-intensity physical labour within the tribal belts of Odisha.
Mahua Kheer
Innate to Jharkhand, this kheer is made using Mahua flowers gleaned from the forest floor.
Yongchak Eromba
This version of the Manipuri Eromba brings together yongchak, ngari, and seasonal vegetables.
Chopan Kebab
For those belonging to the Afghan diaspora, this lightly spiced Afghan lamb or mutton skewer is associated with memories of Ramadan meals shared around the dastarkhan.
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