Tangthur
This Ladakhi chutney is made with buttermilk, seasonal greens, and fresh summer herbs.
summer
Foxtail Millet Pudding
This recipe from the Kolli Hills of Tamil Nadu combines foxtail millet, jaggery, and coconut into a slow-cooked dessert.
Futkal Chutney
This cooling, slightly sour-tasting chutney from Jharkhand is an ideal accompaniment to meals during the summer.
Mahua Kheer
Innate to Jharkhand, this kheer is made using Mahua flowers gleaned from the forest floor.
Rabdi Lassi
Sweet, slow-cooked rabdi meets a salted lassi in this indulgent drink from Old Delhi.
Easing into Iftaar with Lemon Barley Water
Kumail Amiruddin shares a family tradition from his Ramzan iftaars in Mumbai, where Lemon Barley Water—a refreshing, time-honoured tonic—became a light yet nourishing way to break the fast.
Watermelon Rind and Cucumber Koshimbir
This refreshing summer salad from the Tamarind Tree School menu has everything you want from a dish" it is tangy, crunchy, and nutritious, and has a much-needed portion of protein to keep you satiated.