Sama Chal Potol
Made with barnyard millet and pointed gourd, and paired with a cooling raita, this pulao is the perfect dish for a hearty and nourishing lunch.
culinary heritage
Vishalakshi Padmanabhan is Devoted to Preserving Heirloom Rice Varieties
In this chapter of 'Why Cook’, Archana Pidathala tells us about Vishalakshi Padmanabhan, founder of Buffalo Back Collective in Bangalore. Vishala’s guiding principle for the organic store is rooted in the food ethic she…
Muthira pachakaya puzhukku
This puzhukku, which Vishalakshi learned to prepare from her grandmother, is made using horse gram, raw plantain, and spiced coconut.
Kulith ani Kooka Koddel
This kulith ani kooka koddel, a family recipe from Chef Ashwini Pai, is a warm and comforting Mangalorean curry that uses the chinese potato, a winter produce from the coastal regions of Karnataka.
Fish Pickle
This fish pickle from Mrs K.M.Mathew’s Finest Recipes is spicy and tangy, adding a burst of flavor to any meal.
Achappam
This sweet and crispy achappam, from Mrs K.M. Mathew’s Finest Recipes, is made with rice flour and coconut milk.
Foxtail Jadoh With Tungtap and Salad
Inspired by her elder brother's adventurous tales of travelling and trekking, Sayani, Chef volunteer from the Millet Cooking Lab, shares the recipe of this traditional breakfast delicacy from Meghalaya.
‘Pounding and pickling was a community activity’
Usha Rayalu, who co-founded The Manduva Project with Neha Alluri, says the central courtyard for which the brand is named was where women in their family could be themselves.
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.