Ras Waali Bhindi
Rooted in seasonal, home-style cooking, this dish from Bihar highlights bhindi that is simmered in mustard oil and spices.
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food memories
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One Must Listen to the Sound of Sun-Dried Chillies
How to eat more attentively in an increasingly warming world.
Pumpkin Flower Fritter Salad
This seasonal salad reimagines pumpkin flower fritters along with cooling vegetables and a sharp mustard-curd dressing.
Borishal Chingri Pithe
Passed down from her grandmother, for Priyanjali, this Chingri Macher Pithe carries the smoky, delicate flavours of Borishal. It is a dish that is reminiscent of a land she has never been to, but feels intimately connected to.
Old Delhi’s Flaky Ramadan Treat
A flaky, golden-brown Sehri treat from Old Delhi’s Gali Kababian, the Khajla makes a fleeting appearance every year during the holy month of Ramadan.
Bommi’s Crab Pepper Fry
Seasoned by the Sea is a coastal community cookbook published by Uyir Pathipagam (2025). Bommi’s family is widely known as crab-sellers in the Thazhankuppam region of Tamil Nadu. Her crab dish, involving simple ingredients and techniques, highlights the flavours of fresh crab.
Saffron Sandesh
A quintessential Bengali sweet, Sandesh can take on a multitude of flavours, no matter how technique-driven its preparation is.
Odia Patrapoda
This prawn-based dish native to the tribal regions of Odisha employs the traditional technique of leaf-wrapped cooking, which not only imparts a rich, smoky flavour but is also an example of utilising a part of the plane that would otherwise be discarded.
Patishapta
Every year, the arrival of the harvest festival brings the sweet aroma of Patishapta, a traditional Bengali dessert, to Ishani Banerjee's home.The recipe for this simple delicacy, passed down over generations, represents rich, nuanced familial ties and maternal love.
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