Krai, Mushroom, and Piscot Soup
This Khasi-inspired mushroom and piscot soup substitutes maida or cornflour with a healthier alternative: ragi, or finger millet.
Difficulty Level: Intermediate
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Bajri Methi Gota
The Bajri Methi Gota made with pearl millet flour, methi leaves and spices is a simple but flavorful pakoda that's popular in the Kathiawad region of Gujarat.
Fried mutton (Karnataka style)
This recipe is from journalist Seema Chisti’s book 'Sumitra and Anees: Tales and Recipes from a Khichdi Family'—the story of her parents Sumitra and Anees, their inter-faith marriage, and in a sense, the celebration of India’s pluralism.
Kesar Suji Halwa
In this sweet, flavoured predominantly by saffron and cardamom, nonagenarian Harbhajan Kaur shares a closely-guarded go-to family recipe.
Laiwa Kanghou
A simple preparation, this is as popular in some Manipuri kitchens as it is unknown in others, writes Ammo Angom, who discovered it as a teenager. Laiwa, or a type of fresh bamboo shoots, and patience are the two star ingredients in this mix.
Karuvadu Thokku
With simple cooking techniques birthing complex flavours, Malar Arivazhagan shares this treasured recipe of a dried fish pickle.
Jimikanda Aau Jhurga Ke Amtaha
A marriage of the earthiness of elephant yam with the tartness of yoghurt, this Chattisgarhi recipe is an unexpected burst of flavours and textures.
Yarkhandi Pulao
Ladakhi cuisine is a lot more than just momos and thukpas. Kunzes Angmo’s recipe for Yarkhandi Pulao reflects the region’s links and influences from other cultures and lands.
Enduri Pitha
Enduri pitha is a variety of pitha made using a fermented batter of ground rice and urad dal which is enveloped in fresh turmeric leaves and stuffed with grated coconut, jaggery and spices.
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