Chakka Kuru Theeyal
Sreedevi Lakshmi Kutty’s recipe for Chakka Kuru Theeyal brings together jackfruit seeds and roasted coconut in a classic Kerala curry.
WFP Culinary Curation
Chakka kuru Thoran
Sridevi’s recipe for chakka kuru and murungakai thoran—highlighting jackfruit seeds and drumsticks—emerges from a monsoon tradition in Kerala.
Ras Waali Bhindi
Rooted in seasonal, home-style cooking, this dish from Bihar highlights bhindi that is simmered in mustard oil and spices.
Chana Khakhra
This dish is rooted in community, memory, and the vibrant spirit of Holi celebrations among the Bhils of Gujarat.
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 ingredien…
Mahua ka Laata
A recipe that highlights the foraging practices of the tribes of Gond through the versatile Mahua flower. It is featured in “Recipes for Change - Recipes for Coexistence”, a publication about wild foods from the Adivasi…
Bamboo Pickle
A simple pickle recipe that uses forged bamboo pickles which is sourced from the Gond women of Panna. It is featured in “Recipes for Change - Recipes for Coexistence”, a publication about wild foods from the Adivasi wome…