food memories - The Locavore

Erissery

This traditional Kerala dish made with pumpkin, cowpeas, and coconut is a sadhya staple.

The process of making this Kashmiri korma a slow one, beginning with yoghurt instead of oil.

Easy to prepare, easily adaptable, and deeply comforting, this Malaysian-Tamil recipe reflects generations of migration.

In this recipe for Popti, fragrant Bhamburda leaves are packed into an earthen pot, sealed, and slow-cooked over an open fire.

This sweet-and-sour karbat from Alibaug features Totapuri mangoes as the main ingredient.

This version of the Manipuri Eromba brings together yongchak, ngari, and seasonal vegetables.

Dimple Bajaj Senani shares a recipe for Bhee ji Chaap, made using fragrant Sao masalo.

For sisters Jinnie and Rini Saren, this slow-cooked mutton curry from Baripada in Odisha brings back memories of Holi with their late mother.

A recipe from LFC Bengaluru about a grandmother’s summer ritual of making watermelon rind rotti.

Kcamya Aggarwal shares a recipe for halwa-nagori—an Old Delhi breakfast classic.