Chuli Chhu
This nutritious Kargili beverage is made by soaking apricots in water overnight.
culinary heritage
Yak Harissa
This Kashmiri delicacy features on the breakfast table on cold winter mornings.
Fire-Roasted Dohthli
The paddy fields of Meghalaya play a crucial role in shaping this fish preparation.
Kalari Kulcha
This kalari-stuffed kulcha is a classic street-food preparation from Jammu.
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.
From Tamil Nadu to Mumbai’s Jari Mari, Kanji is a Story of Dalit Sustenance
Kanji is a verb, not just the name of a dish, asserts Pooja Ashokkumar as she traces the fermented rice-and-water dish's relevance through the migration of her community.
Suhoon Sothi
Easy to prepare, easily adaptable, and deeply comforting, this Malaysian-Tamil recipe reflects generations of migration.
Popti
In this recipe for Popti, fragrant Bhamburda leaves are packed into an earthen pot, sealed, and slow-cooked over an open fire.