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.
Foxtail Millet Pudding
This recipe from the Kolli Hills of Tamil Nadu combines foxtail millet, jaggery, and coconut into a slow-cooked dessert.
Finger Millet Halwa
The use of ragi in this recipe for Finger Millet Halwa helps meet the demands of high-intensity physical labour within the tribal belts of Odisha.
Futkal Chutney
This cooling, slightly sour-tasting chutney from Jharkhand is an ideal accompaniment to meals during the summer.
Mahua Kheer
Innate to Jharkhand, this kheer is made using Mahua flowers gleaned from the forest floor.
Yongchak Eromba
This version of the Manipuri Eromba brings together yongchak, ngari, and seasonal vegetables.
Daata Chorchori: Vegetable Stir-fry with Moringa Pods
This simple vegetable stir-fry from Bengal niftily uses leftover vegetables and food scraps.
Kata Chochori
This classic Bengali preparation transforms fish bones, head pieces, and fatty trimmings into a slow-cooked, flavourful, crisp-edged dish.
Ponkh Appe
This seasonal ponkh appe is inspired by Kathiawadi winter traditions.