RECIPES

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…

Moringa trees are a common sight across southern Indian backyards. While the tender seed pods of this drought resistant tree are used in many stews, this traditional home recipe uses…

This traditional dish is enjoyed on Eid-Ul-Fitr in every Muslim household! Each household has their own different version of making Sheer Khurma. Some add more or less vermicelli, some are…

Once when I was cooking this, my curious daughter who saw me preparing it for the first time, asked me, “are you preparing Dal?!” When the meat and lentil dish…

I was born in a very humble Village in West Bengal, when winters still felt like winters, when lanterns lit our rooms and electricity wasn’t as prevalent in homes. Everything…

Growing up in Mumbai, in large extended families, the Sunday lunch was where you really learned about your family history, rituals, hopes and worries, stories, jokes, games, and personalities. The…

Roti Churi is a traditional Punjabi dish which is made in almost every Punjabi household as a breakfast or snack recipe.  Since it is made with leftover rotis, it comes…

This puliyodharai recipe has its roots deeply entrenched in the iyengar community of South India. It can be found in its most traditional way & also adapted in different variations…

This dish represents what is at the heart of the work of The Traveling Thali, which is that we as humans are all dependent on each other for the food…

This unusual yet popular combination from Karachi is a comfort favourite beyond borders. The astringent notes of bitter gourd, combined with the warmth of minced meat, Karely Qeema is packed…

Rajma chawal is a popular weakness, and while those who love it enjoy it in its simplest form, this recipe gives an interesting twist to the classic. Save this for…

Food memories can be incredibly strong and are often a binding force between generations. As kids we tend to associate specific places, people or times of the year with different…

Palakkad Iyers are a small community which effortlessly straddle the language, customs and cuisine of both Tamizh Nadu and Kerala! Palakkad is a border town in Kerala on the banks…

This is my must have shaak everytime I go visit my parents. I love the way my mum makes it, and this is how she taught me to make it.…

“Shri, I want some brew-shoo-toe”, my mom proclaims, this being the umpteenth time she *confidently* mispronounces Italy’s beloved grilled-bread-appetizer bruschetta. I guess I must take after her because this recipe…

Born and brought up in Rajasthan, I have grown up eating dal baati. To be honest, as a child, I was never a fan of this dish. But my mother,…