RECIPES

Vendakkya Kichadi Ingredients For the coconut paste: For the base: For the ladies’ finger: For the Tempering: Method: Meenakshi Srikandath is a media and communications professional whose work spans newsrooms,…

Achaar Gosht Farhan’s Spiced Mutton with Stuffed Chillies | Serves 3–4 Ingredients Method: Pesarlattu Lalita’s Green Moong Dal Crepes | Serves 3–4 Ingredients Method: Seher Krishna is a designer, storyteller…

Outside the Brihadeeswarar Temple in Thanjavur, murungai keerai pakoras are part of the street’s rhythm. Crisp fritters made with drumstick leaves, gram flour, cumin, pepper, and curry leaves. Though drumstick…

Growing up, food was nourishment, memory, and family gathered around a table. It was how stories travelled, how traditions stayed alive, and how home found its way into the everyday.…

I’ve lived in Delhi for twenty-five years. For most of that time, the city stayed in the background. It’s familiar enough to move through without looking too closely. That changed…

Like many vernacular dishes, umbadiyu resists codification. What you make will depend on what grows near you, what is seasonal, what you like to eat, whether it is cooked on…

Ragi Manni (Finger Millets pudding) is a traditional dessert from the coastal regions of Karnataka, made by extracting ragi milk and cooking it with coconut and jaggery. Ragi Manni is one of those…

As a child, this was the kind of dish I would quietly push to the edge of my plate. Like most children, I was suspicious of anything green — especially…

Karuveppilai Podi or Curry Leaf Powder is a dry, herby, spiced powder that has been roasted and ground with lentils and spices like dried red chilies, black pepper, asafoetida and…