RECIPES

I was born in a city called Solapur in Maharashtra. It’s on the border of Maharashtra, Karnataka and Andhra Pradesh. Solapur is renowned for its Shengadanya chi chutney, a dry…

The beloved recipe of Kadhi Chawal holds a special place in my heart. As a child, I would watch my mother skilfully prepare Sindhi curry, a cherished recipe passed down…

Each state has its own distinct cooking style and unique qualities. Assamese cuisine, while rich, is somewhat lesser-known compared to culinary styles from other parts of the country. Thanks to…

Here’s a simple recipe for Bihari Chane Ki Chutney, a tangy and flavorsome chutney made with black chickpeas or kaale chane, along with a few essential ingredients. This popular condiment…

A quaint village in Karnataka is one of the places our ancestors called home. During their migration to Maharashtra, they carried with them a rich culinary heritage, one notable recipe…

Meen Peera, is a culinary gem from Kerala. This dish traditionally utilizes small fish, such as sardines or anchovies, as its main ingredient. However, it offers a versatile palate that…

This recipe holds a particularly special place in my heart, as it was imparted to me by my beloved grandmother. During my school years, she would often prepare a dish…

The cherished classic lunch pairing of Vethakozhambu and Paruppu Usuli from the Tamil Iyer community holds a special place in my heart. Throughout our lives, we experience the same dish…

“I am on a Seafood Diet. When I see food, I just must eat it!” This once-upon-a-time popular meme certainly applied to me since I was a toddler, thanks to…

The Rajasthani Lehsun Chutney, is an explosion of flavour crafted from ingredients native to the rural regions of Rajasthan. Over time, the recipe has evolved and seamlessly integrated into urban…

We rarely ventured anywhere near the Fish market in Salalah, Oman – the small city I grew up in. Mainly because of the smell of seafood that wafted around the…

Dhal curry or “Parippu Mirisata” as we call it in Sinhalese is a staple in Sri Lankan cuisine. It’s mildly spiced, creamy and packed with flavours. This spicy dhal curry is…

Handvo is a traditional Gujarati dish made with a fermented batter of rice and mix of lentils such as chana dal, toor dal, mung and urad dal which is then…

“A corner of my heart got vacant after I lost my Aaji, this void is now filled with memories. Today I am sharing my Aaji’s treasured recipe for Chirote –…

A few years ago, when swiggy and zomato were not there and eating out from restaurants was a once-a-month luxury, I would crave for something with paneer during the weekends.…

Seasonal vegetables layered with basmati rice, flavoured with light aromatic spices and ghee. This surprisingly simple and delicious dish from the ‘Awadhi cuisine’ tastes great with raita, papad and hari…