Niang Ryndia Salad
In Meghalaya, Eri silkworm pupae are often eaten after the silk cocoon has been harvested.
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culinary heritage
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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.
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.
Koli Masala
Bhavesh Koli shares his family’s recipe for Koli masala—a spice blend made using four kinds of chilli.
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