Bhee ji Chaap
Dimple Bajaj Senani shares a recipe for Bhee ji Chaap, made using fragrant Sao masalo.
Chopan Kebab
For those belonging to the Afghan diaspora, this lightly spiced Afghan lamb or mutton skewer is associated with memories of Ramadan meals shared around the dastarkhan.
Baripada Mutton Kasa
For sisters Jinnie and Rini Saren, this slow-cooked mutton curry from Baripada in Odisha brings back memories of Holi with their late mother.
Watermelon Rind Rotti
A recipe from LFC Bengaluru about a grandmother’s summer ritual of making watermelon rind rotti.
Singju: Seasonal Manipuri Salad
A seasonal Manipuri salad that can be made with smoked meat, ngari, or kept entirely vegetarian.
Oyster Masala Rawa Fry
To make this crisp Goan-style rawa fry, freshly shucked oysters are lightly marinated, coated in semolina, and shallow-fried until golden. Crunchy outside, soft and juicy inside, this snack is best enjoyed with lime and…
Ghol Pollichathu (Kerala-Style Banana Leaf–Wrapped Fish)
This is a classic from the backwaters and toddy shops of central Kerala, where fish is smothered in a spicy coconut-tomato masala, wrapped in banana leaves, and slow-roasted until smoky, tender, and aromatic.
Aar Macher Matha Phoolkopi Data Chochori
This Bengali-style Korai Chochori is made with Aar maach head, mustard, and winter vegetables.
Bangda Recheado (Goan Stuffed Mackerel Fry)
A Goan Catholic favourite, Bangda Recheado combines slit, stuffed mackerel with a fiery red chilli–vinegar masala, shallow-fried in coconut oil until crisp.
Shevto Hooman
Shevto Hooman celebrates the delicate flavour of mullet cooked in a blend of coconut, tamarind, and spices.
Ghol Fry
In this Koli preparation, the Ghol fish shines in a crisp, spicy fry.
Ghol Curry
In this Koli preparation, the Ghol fish shines in a fragrant coconut-based curry.