Mourola Maach er Tok Jhal
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.
culinary heritage
Recipes of Revolt and Resistance: Artist Rajyashri Goody Challenges Deep-Rooted Casteism
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.
Mixed Millet Rotla
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.
Kesar Suji Halwa
In this sweet, flavoured predominantly by saffron and cardamom, nonagenarian Harbhajan Kaur shares a closely-guarded go-to family recipe.
Karuvadu Thokku
With simple cooking techniques birthing complex flavours, Malar Arivazhagan shares this treasured recipe of a dried fish pickle.
Ammulu Gari Kodi Kura
A recipe for a traditional chicken curry from Andhra Pradesh named after the woman who cooked it.
Tracing the Roots of a Rampur Winter Specialty
Was the adrak halwa truly created for an ailing Nawab? Determined to find the origins of the halwa, food researcher Tarana Khan looks for clues in Rampur’s libraries, kitchens and at a local halwa festival.
Aamra’s Heirloom Recipes Have Been Perfected Over Time
The traditional recipes used at Aamra to make pickles and chutneys have been handed down over generations. Takshama Pandit,head of sourcing and partnerships at The Locavore,finds that pickle-making requires tremendous ma…
Aamra by NSK
Aamra by NSK is a brand that sells heirloom pickles and chutneys made by local women in Ghaziabad using traditional methods.