Pendhra Chokha
An unexpected discovery at the Wild Food Festival, this chokha celebrates pendhra’s unique texture and taste.
Recipes
Erissery
This traditional Karela dish made with pumpkin, cowpeas, and coconut is a sadhya staple.
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Niang Ryndia Salad
In Meghalaya, Eri silkworm pupae are often eaten after the silk cocoon has been harvested.
Dhaniwal Korma
The process of making this Kashmiri korma a slow one, beginning with yoghurt instead of oil.
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.
Chaapda Chutney
The red weaver ants used in this chutney are foraged from the forest canopies of Bastar in Chhattisgarh.
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About the importance of wild foods
Tangthur
This Ladakhi chutney is made with buttermilk, seasonal greens, and fresh summer herbs.
Sukhti Chutney
This dried fish chutney from Alibag is enjoyed with everyday meals.
Popti
In this recipe for Popti, fragrant Bhamburda leaves are packed into an earthen pot, sealed, and slow-cooked over an open fire.
Totapuri Kairi Karbat
This sweet-and-sour karbat from Alibaug features Totapuri mangoes as the main ingredient.
Tuber Mix
This recipe from Wayanad in Kerala uses a mix of tubers to create a hearty meal.