Charota Bhaji
Charota bhaji is often served with pej (corn water), making for a light yet satiating dish.
Recipes
Thirukkai Omathara Kozhmabu
This deeply aromatic curry from coastal Tamil Nadu features stingray.
LATEST
See All
Fire-Roasted Dohthli
The paddy fields of Meghalaya play a crucial role in shaping this fish preparation.
Olakkal Nandu Gravy
This recipe for blue swimming crabs is whipped up after a long day of hard labour.
Putpura Sabzi
Putpura mushrooms, foraged from beneath sal trees during the monsoon, are a seasonal delicacy among tribal communities in central India.
Kalari Kulcha
This kalari-stuffed kulcha is a classic street-food preparation from Jammu.
Chicken Gassi
This creamy, fragrant chicken curry from coastal Karnataka is best paired with rotti or neer dosas.
Know Your Desi Ingredients →
Explore the archive
Products We Love →
A curated selection by The Locavore team
Newsletter →
Get recipes delivered to your inbox
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.
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.