Didu’r Payesh
Preparing payesh is a celebration of love, patience, and tradition, with each spoonful telling a story of familial bonds and shared meals.
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culinary heritage
91 posts
Daggertooth Pike Conger Curry
This recipe for a Maharashtrian curry from sustainable seafood initiative 'InSeason Fish’ highlights the unique texture and delicate flavours of the daggertooth pike conger,or the pike eel,abundantly available in December along both coasts of India.
Garadu Chaat
A popular street food from Indore enjoyed during winter, garadu chaat is a simple, fried snack that is seasoned with spices and often topped with Jeeravan, a local spice mix.
Mudali Rava Fry
Sumeet Kaur of Spudnik Farms documents the recipe of a simple rava fry, a specialty of the Kunbi community. The Kunbis use mudali for this preparation, a unique tuber they preserve and cultivate in the Western Ghats.
Paati’s Kaimanam: Morkozhambu
Grandmothers are exceptional at everything, except passing on their heirloom recipes in a way 20-something-year-olds understand, Samyuktha, a contributor for 'Memories On A Plate’, shares. Featured here is her Paati’s Morkozhambu, a Tamil household delicacy, rich with coconut, lentils, and spices. Illustration by Samyuktha Kvs.
Blood Sausages
Hailing from the Bodh community in Himachal Pradesh, Rigzin and Tenzin share their recipe for blood sausages. With members of the community leaving the region and returning, palates are constantly evolving, and so are the ingredients that make up the flavour profile of these sausages.
Mahua ka Laata
A recipe that highlights the foraging practices of the tribes of Gond through the versatile Mahua flower. It is featured in “Recipes for Change - Recipes for Coexistence”, a publication about wild foods from the Adivasi women of Panna undertaken by Dhaatri, an NGO.
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