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…
Share
RECIPES
98 posts
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…
Share
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…
Share
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…
Share
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…
Share
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.…
Share
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…
Share
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…
Share
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…
Share
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…
Share
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…
Share
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…
Share
Anglo Indian Style Chicken Stew | Alison Lethorn
Anglo-Indian Chicken Stew is a classic dish prepared in most Anglo-Indian households, particularly during the winter months when a variety of fresh seasonal vegetables are readily available. It is slow-cooked…
Share
Kachi Haldi ki Sabzi | Mamta Choudhary
Every dish from Marwar, a region renowned for its culinary heritage, is truly unique. One such exceptional recipe is Kachi Haldi ki Sabzi. In Marwari culture, this dish has graced…
Share
Surti Locho | Akshali
Every Sunday, my family would gather, and amidst the laughter and chaos, my cousins and I would eagerly wait for this cherished dish to be served. The aroma of freshly…
Share
Mutton Rogan Josh | Chef Sabrina Suri
Mutton Rogan Josh is a signature dish from the Kashmir valley, known for its deep red hue, tender meat, and aromatic flavors. Originally brought to India by the Mughals, this…
Share
Bharli Karli | Sharwari Amod
Haunting memories of my childhood – Eating Karela. My mother would insist that we eat Karela at all costs, but I would simply not budge. So she introduced us to…
Share
Dal Fara | Renu
This recipe holds a special place in my heart as it’s my mum’s recipe, passed down to her by my grandmother. Every time I cook it, I’m transported back to…
Share
Khuder Bhat | Chef Subhojit Sen
Khuder Bhat is a pulao made from broken rice, locally known as khud or khuder chal. Often referred to as the “Farmer’s Pulao,” this dish originated from the practice of…
Share
Mutton Beliram | Chef Sherry Mehta
Mutton Beliram is a regal dish rooted in the culinary heritage of Punjab, named after the legendary chef Beliram who served in Maharaja Ranjit Singh’s royal kitchen. This slow-cooked delicacy…
Share