Difficulty Level: Intermediate
81 posts
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.
Baripada Mutton Kasa
For sisters Jinnie and Rini Saren, this slow-cooked mutton curry from Baripada in Odisha brings back memories of Holi with their late mother.
Ghol Pollichathu (Kerala-Style Banana Leaf–Wrapped Fish)
This is a classic from the backwaters and toddy shops of central Kerala, where fish is smothered in a spicy coconut-tomato masala, wrapped in banana leaves, and slow-roasted until smoky, tender, and aromatic.
Aar Macher Matha Phoolkopi Data Chochori
This Bengali-style Korai Chochori is made with Aar maach head, mustard, and winter vegetables.
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