Yongchak Eromba
This version of the Manipuri Eromba brings together yongchak, ngari, and seasonal vegetables.
Difficulty Level: Intermediate
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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.
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This Koli-style preparation of mudskipper fish is cooked with colocasia leaves, Koli masala, and tamarind.
Koli Masala
Bhavesh Koli shares his family’s recipe for Koli masala—a spice blend made using four kinds of chilli.
Karal Karuvadu Rasam
This recipe for rasam uses dried ponyfish and Kuzhumbu milagai thool, a spice blend intrinsic to South India.
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