Popti
In this recipe for Popti, fragrant Bhamburda leaves are packed into an earthen pot, sealed, and slow-cooked over an open fire.
culinary heritage
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.
Halwa-Nagori
Kcamya Aggarwal shares a recipe for halwa-nagori—an Old Delhi breakfast classic.
Arisa Pitha Celebrates Odisha’s New Rice Harvest
Made out of rice flour and jaggery, these simple fried cakes are traditionally prepared during Makara Sankranti as well as the agricultural Nuakhai festivals celebrated in Odisha.
Savoury Ven Pongal Marks Tamil Nadu’s Harvest Season
Geetha Venkataraman shares her mother Visalakshi Venkataraman’s Pongal recipe, reminiscing about the many memories associated with the rice harvest festival.
Santa’s Secret Fritters
This festive apple fritter captures the warmth of Christmas, with cake folded into the batter.