Qayamganj Ki Yakhni | Mizna
Some dishes are entrusted through generations. Yakhni is one such dish for me. It’s more than just a meal; it’s a symbol of family, tradition, and the way food can…
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RECIPES
108 posts
Malvani Vade | Sanket Lokhande
Malvani Wade are deep-fried, thick flatbreads from the Malvan region of Maharashtra, serving as a staple in Konkani cuisine. They are traditionally paired with spicy Malvani curries like kombdi rassa…
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Maacher Jhaal | Shilpa
This is how I revealed to my now-husband that I could actually cook. Growing up, I quietly obsessed over flavours, but I kept it low-key. Cooking didn’t seem as cool…
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Paruppu Urundai Kozhambu | Priya Iyer
Paruppu Urundai Kozhambu is a traditional Tamil dish, where lentil balls are simmered in a spiced tamarind gravy. After soaking and grinding the lentils, they are steamed and then incorporated…
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Mango Halwa | Rajni
Mangoes, the crown jewels of the Indian tropical summer, are universally adored. As the season ends, whatever is left of these luscious fruits is longingly held onto and cherished. Halwa,…
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Shorshe Ilish | Riya Ghose
Shorshe Ilish captures the essence of Bengal monsoons. Ilish, or Hilsa, is a cherished fish relished predominantly during these rainy months, holding a special place in the hearts of Bengali…
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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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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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