RECIPES - Bruite Magazine

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…

Read Post

Read Post

RECIPES

Kori Pulimunchi | Divya Shetty

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.…

Read Post

Read Post

RECIPES

Butter-Soft Gular with Malai Ice Cream | Aali Kumar

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…

Read Post

Read Post

RECIPES

Umbadiyu Recipe | Usha Bhalla

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…

Read Post

Read Post

RECIPES

Ragi Manni | Vanita Tipnis

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…

Read Post

Read Post

RECIPES

Vaali ani Sungta Ambat | Akshata Shenoy

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…

Read Post

Read Post

FOOD
RECIPES

Singar ji Bhaji: A Forgotten Sindhi Recipe | Harshita Lalwani

If you were to seek out what comfort food looks like in Sindhi cuisine, you probably would not stumble upon singar ji bhaji. This unassuming dish — made with tomatoes…

Read Post

Read Post

RECIPES

Karuveppilai Chicken Fry | Rohit Behera

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…

Read Post

Read Post

RECIPES

Thattapayir Kathrikai Kuzhambu | Shanthini Rajkumar

This dish holds a special place in my heart, taking me back to childhood lunches at the family dining table. Both my brothers – older and younger would dive into…

Read Post

Read Post

RECIPES

Pathrode Gassi | Parinita Salian Crasta

A cherished dish from coastal Karnataka, Pathrode Gassi is a delightful blend of earthy colocasia leaves and a rich, aromatic coconut curry. Steamed nuggets made from spiced rice and lentils…

Read Post

Read Post

RECIPES

Arachuvitta Sambar | Ramyaa Narayanan

This sambar recipe has evolved over time in my kitchen, but the memories of family meals and the comforting taste of home remain unchanged. Freshly ground masala was the only…

Read Post

Read Post

RECIPES

Katla Korma: A Culinary Harmony of Mughal and Bengali Traditions | Poulamee Ghosh Barman

Fish holds a special place in Bengali culture, considered auspicious and a staple for any celebratory occasion. Among the many cherished dishes, Katla Korma stands out for its rich history…

Read Post

Read Post

RECIPES

Anapa Kudumulu | Shravani

When people talk about my Telugu food heritage, biryani is often the first dish that comes up. While biryani holds a cherished place in our lives, there are simpler yet…

Read Post

Read Post

RECIPES

Hajurama’s Chukauni | Ashmi

My grandmother (hajurama) was born and raised in Palpa, Nepal. She lost her parents when she was a child and was married off to my grandfather at a young age.…

Read Post

Read Post

RECIPES

Bori Begun diye Palong Shaak’er Ghonto | Soumali Bhattacharya

Bori Begun diye Palong Shaaker Ghonto brings back so many fond memories from my childhood. Whenever my mother cooked this dish, I would savour every mouthful. The combination of flavours…

Read Post

Read Post

RECIPES

Assamese Style Roselle Chutney | Afrin

This Assamese-style Roselle Chutney, also known as Tenga Mora Chutney, is an explosion of flavours-sweet, spicy, and tangy-all at once! Made from Tenga Mora or Meska Tenga, the local Assamese…

Read Post

Read Post

RECIPES

Kol Posola | U. Salma Noori

Experience an authentic Assamese delicacy from the Barak Valley! This dish, known as Degkh or Kol Posola, holds a special place in my heart. Passed down through generations, it was…

Read Post

Read Post

RECIPES

Rasavangi | Anjhanaa Sai Kumar

Rasavangi is a traditional dish from Thanjavur (Tanjore), Tamil Nadu, influenced by Marathi cuisine. The word ‘rasa’ means gravy, while ‘vaangi’ refers to brinjal (aubergine) in Marathi. Although the dish…

Read Post

Read Post

RECIPES

Kuftey Ka Salan (Traditional Kofta Curry) | Ayesha Khan

I watched my mother learn from her mother how to cook delicious meals for my father. That inspiration led me to bring you one of my favourite recipes – Kuftey…

Read Post

Read Post

RECIPES

Kurlya Ambat: A Mangalorean Crab Curry That Nourishes the Soul | Chandra Kanchan

There are dishes that evoke memories of childhood, togetherness, and warmth-and then there’s Kurlya Ambat, Mangalorean crab curry. This iconic dish has always symbolised camaraderie, family bonding, and the joy…

Read Post