Ambe Upkari | Jyoti
Ambe Upkari, also known as Mango Curry, is a seasonal delicacy cherished in every GSB Konkani home. Made with wild ripe mangoes that are fibrous and slightly sour, these mango…
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RECIPES
102 posts
Rui Bhapa | Binita Das
The most celebrated Bengali steamed fish dish is Ilish Bhapa, made with Steamed Hilsa. However, good Hilsa is only available and affordable during the monsoon season, which makes this version…
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Safed Murgh | Malvika Hada Kumar
Safed Murgh, a recipe deeply rooted in my family’s culinary traditions, is a dish inspired by the popular Rajasthani Safed Maas. It has been a quintessential part of our home…
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Elumichampazham Sadham & Vazhakkai Kari | Poornima Padmanabhan
Living far away from home, thousands of kilometers away, can be a challenging and emotional experience, but the food we grew up eating has the power to bring us comfort…
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Puli Kodhel | Parinita Salian Crasta
Puli Kodhel, a temple-style Mangalorean curry that excludes onions and garlic, is a festive favourite. Puli Kodhel can be prepared using a variety of vegetables, but the common choice is…
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Amiri Khaman | Hetal Chedda
Amiri Khaman, also known as Sev Khamani, is a unique delicacy made from crumbled, steamed lentil dhoklas. It’s an ingenious way to repurpose leftover Khaman Dhoklas, exemplifying the resourcefulness of…
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An Immigrant’s Tale of Finding Her Identity Through Food | Aarti Sreenivas
Can you be from a place you’ve never lived in? I was under the impression, I was the only one in my family grappling with this question when one fine…
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Solapuri Pendpala | Kiran Inamdar
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…
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Sindhi Kadhi, Chawal and Aloo Tuk | Rajni Israni
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…
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Kumurare Hahor Mangkho | Pragoti Das
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…
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Bihari Chane Ki Chutney | Manisha Tiwari
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…
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Aleepak Pohe | Aparna Apte
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…
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Meen Peera | Anurekha
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…
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Gujarati Kadhi Chawal | Vishal Panchal
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…
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Vethakozhambu and Paruppu Usuli | Archana Priya
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…
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Teesrya Chi Koshimbeer | Shivani Kulkarni
“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…
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Lehsun Ki Chutney | Vani Sharma
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…
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Bangda Amshe Tikshe | Shanti Petiwala
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…
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Parippu Mirisata | Nilashee Perera
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…
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Handvo | Nidhi Parmar
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…
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