Dhaniwal Korma
The process of making this Kashmiri korma a slow one, beginning with yoghurt instead of oil.
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food memories
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Suhoon Sothi
Easy to prepare, easily adaptable, and deeply comforting, this Malaysian-Tamil recipe reflects generations of migration.
Totapuri Kairi Karbat
This sweet-and-sour karbat from Alibaug features Totapuri mangoes as the main ingredient.
Yongchak Eromba
This version of the Manipuri Eromba brings together yongchak, ngari, and seasonal vegetables.
Bhee ji Chaap
Dimple Bajaj Senani shares a recipe for Bhee ji Chaap, made using fragrant Sao masalo.
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.
Watermelon Rind Rotti
A recipe from LFC Bengaluru about a grandmother’s summer ritual of making watermelon rind rotti.
Mangalorean Kane Fry
In this no-frills Mangalorean classic, Ladyfish (Kane) is slathered in a fiery, bright-red masala of boiled Byadagi chillies, garlic, ginger, pepper, and tamarind, then pan-fried until crisp outside and tender within.
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