Acacia Honey “Sutarfeni”
The Moonshine Honey Project’s simplified version of an age-old dessert best showcases the flavours of their acacia honey.
Difficulty Level: Moderate
17 posts
Biye Bari Shukto
Sienna cafe shares their recipe for a staple ‘bitters’ dish in Bengali cuisine. Traditionally eaten at the start of a meal, this biye bari shukto is nourshing and fragrant, with soft flavours that whet your appetite.
Sama Chal Potol
Made with barnyard millet and pointed gourd, and paired with a cooling raita, this pulao is the perfect dish for a hearty and nourishing lunch.
Muthira pachakaya puzhukku
This puzhukku, which Vishalakshi learned to prepare from her grandmother, is made using horse gram, raw plantain, and spiced coconut.
Little Millet Upma
Typically prepared using semolina, this upma made with little millet is a healthy and nutrient-rich breakfast option.
Arbi Cutlets
A dish that was discovered accidentally, this is a recipe from The1Shanthiroad Cookbook, a celebration of creative communities.
Gongura Leaf Chutney
This recipe is from Esther David’s Bene Appetit: The Cuisine of Indian Jews, published in 2021 by HarperCollins. The Indian Jewish community comprises a tiny but important part of the population.
Besan and Jowar Chilas with Hari Chutney
A simple yet healthy take on the chila, this recipe uses sorghum flour as well as besan, and is paired with easy-to-make green chutney.
Mahua Flower Bhaji
An interesting savoury preparation of mahua flowers encountered by the Wild Food Project team during a visit to Palghar.
Maacher Tel Chocchori
A rich and flavourful Bengali dish of fish offal and pumpkin, as shared by Avinandan Kundu.
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