This kulith ani kooka koddel, a family recipe from Chef Ashwini Pai, is a warm and comforting Mangalorean curry that uses the chinese potato, a winter produce from the coastal regions of Karnataka.
This fish pickle from Mrs K.M.Mathew’s Finest Recipes is spicy and tangy, adding a burst of flavor to any meal.
This sweet and crispy achappam, from Mrs K.M. Mathew’s Finest Recipes, is made with rice flour and coconut milk.
Inspired by her elder brother's adventurous tales of travelling and trekking, Sayani, Chef volunteer from the Millet Cooking Lab, shares the recipe of this traditional breakfast delicacy from Meghalaya.
Usha Rayalu, who co-founded The Manduva Project with Neha Alluri, says the central courtyard for which the brand is named was where women in their family could be themselves.
Dolon Dutta Chowdhury shares her mother’s version of Mourola Maach er Tok Jhal, her take on the traditional Bengali Tok – a light sweet-and-sour dish served towards the end of a Bengali meal.
Through her practice, artist Rajyashri Goody probes the perversions of caste in India, and how food forms a locus where the interplay of power and powerlessness is unfortunately most evident.
Sorghum, pearl millet, and finger millet flours are combined to make this wholesome dish, with recipes for cucumber-tomato sabji, and chilli pickle that pair perfectly with it.
In this sweet, flavoured predominantly by saffron and cardamom, nonagenarian Harbhajan Kaur shares a closely-guarded go-to family recipe.
With simple cooking techniques birthing complex flavours, Malar Arivazhagan shares this treasured recipe of a dried fish pickle.