Ariputtu
Puttu, a widely popular dish consumed across Kerala is said to have been a Portuguese import according to Sarala Thomas Palivathukkal. While modern conveniences may have changed the preparation style over the years, putt…
Chemeen Pada
The 'pada’ is a popular Portuguese pickling tradition born out of long voyages. The acidity from vinegar is combined with the spiciness of paprika to create a delicious pickle.
Didu’r Payesh
Preparing payesh is a celebration of love, patience, and tradition, with each spoonful telling a story of familial bonds and shared meals.
Matroni
Made using cashewnuts and rose syrup, the Matroni often features on a consoada, a rare Christmas tradition of sweet and savoury snacks innate to Portuguese-Indian households in Kochi.
Daggertooth Pike Conger Curry
This recipe for a Maharashtrian curry from sustainable seafood initiative 'InSeason Fish’ highlights the unique texture and delicate flavours of the daggertooth pike conger,or the pike eel,abundantly available in Decembe…
Khageena
Mehvash Arslan and her mother Shahina’s love for khageena,a simple, Sunday breakfast egg staple,evokes memories of shared meals and family time, while reminding them of their heritage.
Garadu Chaat
A popular street food from Indore enjoyed during winter, garadu chaat is a simple, fried snack that is seasoned with spices and often topped with Jeeravan, a local spice mix.
Mudali Rava Fry
Sumeet Kaur of Spudnik Farms documents the recipe of a simple rava fry, a specialty of the Kunbi community. The Kunbis use mudali for this preparation, a unique tuber they preserve and cultivate in the Western Ghats.
Paati’s Kaimanam: Morkozhambu
Grandmothers are exceptional at everything, except passing on their heirloom recipes in a way 20-something-year-olds understand, Samyuktha, a contributor for 'Memories On A Plate’, shares. Featured here is her Paati’s Mo…
Anarse
Diwali is synonymous with snacks and sweets, called faral. Suhasini Ekbote, defying modern trends, continues to make Anarse – a fried, semi-sweet snack made with fermented rice flour and jaggery, preserving a traditional…
Dal Fara
Despite its lack of mainstream recognition, dal fara is a beloved comfort food, especially during Karva Chauth. For Ankita, it is also a reminder of home.
Blood Sausages
Hailing from the Bodh community in Himachal Pradesh, Rigzin and Tenzin share their recipe for blood sausages. With members of the community leaving the region and returning, palates are constantly evolving, and so are th…