Chicken Gassi
This creamy, fragrant chicken curry from coastal Karnataka is best paired with rotti or neer dosas.
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Kalari Kulcha
This kalari-stuffed kulcha is a classic street-food preparation from Jammu.
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Erissery
This traditional Kerala dish made with pumpkin, cowpeas, and coconut is a sadhya staple.
The Pull of Kinema’s Strings
Priyadarshinee Shrestha and Roshan Rai explore what making kinema—a fermented staple popular in the Eastern Himalayas—looks like in a rapidly changing world.
Pendhra Chokha
An unexpected discovery at the Wild Food Festival, this chokha celebrates pendhra’s unique texture and taste.
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.
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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.
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.