Ghaittya
Rooted in the philosophy of no waste, Ghaittya is a traditional Chittagong dish that turns leftover or near-spoiling Hilsa into a fragrant, comforting preparation of fried fish, garlic, and onions.
culinary heritage
Chakka Kuru Theeyal
Sreedevi Lakshmi Kutty’s recipe for Chakka Kuru Theeyal brings together jackfruit seeds and roasted coconut in a classic Kerala curry.
Dhruv’s Pork Indad
Dhruv Mark Mendes shares his family recipe for Pork Indad, passed down through generations of Mangalorean-Goan cooking.
Pineapple Pachadi
This Pineapple Pachadi is a sweet, tangy, and lightly spiced Onam classic.
Chakka kuru Thoran
Sridevi’s recipe for chakka kuru and murungakai thoran—highlighting jackfruit seeds and drumsticks—emerges from a monsoon tradition in Kerala.
Nga Atoiba Thongba / Meitei Fish Curry
A Manipuri dish often made to mark milestones, Nga Atoiba Thongba is a delicately spiced, herb-laced fish curry that carries the comforting aroma of home and celebration.
Ras Waali Bhindi
Rooted in seasonal, home-style cooking, this dish from Bihar highlights bhindi that is simmered in mustard oil and spices.
Mahua Barfi
The inherently sweet, floral notes of dried mahua flowers take centre stage in this nourishing barfi.