This recipe comes to us from one of our dear friends - Diva, whose grandfather grew up eating this dish in pre-Partition Punjab. The recipe was passed down in the family - creating an enduring legacy that now serves as a poignant yet delicious reminder of a land undivided. Of a people united.
Sure, everyone has a recipe for Tadka Dal. After all, this dish is ubiquitous in Indian cuisine - served with nearly every meal, the ultimate comfort food. But here our friend - noted art historian & chef extraordinaire Diva Gujral - elevates this humble dish to it's true potential & glory.
The Awadhi cuisine of modern day Uttar Pradesh is unapologetically rich and complex, both in flavour and history. Originally conceived in the Nawabi kitchens of Lucknow, these kebabs take some amount of time and effort to cook. But we’ve provided step-by-step instructions that are easy to follow, to make this a fairly manageable project.
Legend has it that this dish made it’s way to Bengali kitchens through Malaysian traders in the 18th century - surprisingly, the ‘Malai” in its name is not a reference to the creamy coconut curry, but to “Malay” as in Malaysian! This fish curry from East India makes for an easy yet immensely satisfying lunch alongside some steamed white rice.
Junglee Maas is paradox of a dish that is at once both humble and rustic, and yet rich and hearty. Not to be confused with the more commonly known Laal Maas, this dish has only 4 ingredients. It was originally conceived for the annual hunts of Rajpur royals. The hunting party could only carry with them minimal provisions that would last long in the desert, so to make the most of the limited ingredients available, royal chefs came up with this dish.
Kashmiri food is generally renowned for its rich non-vegetarian fare, but the cuisine from this part of the country also has some standout vegetarian dishes. A popular one is Dum Aloo - a hearty addition to any traditional wazwaan (feast)!
A classic from Bombay’s old world Irani cafes. Not every city can be so fortunate as to have a Merwans churning these out to perfection, but you can attempt your own mawa cake to enjoy with a cup of hot, milky chai.
Salli Boti is to Parsi cuisine what Chicken Tikka is to Punjabi -a reliable and much-loved staple. This is an easy dish that adds interesting variety to your weekly menu, so it’s a good recipe to incorporate into your rotation at home.
Biryani obviously needs no introduction, but every part of India - no, every Indian household - has their own unique recipe. Well, this is ours. But don’t say you haven’t been warned - this is a sedative - you WILL need an unreasonably long nap after consuming it!
If you’ve ever been fortunate enough to be invited to Sunday lunch at a Sindhi home, you’ll be familiar with the holy trifecta of Sindhi Kadhi, Alu Tuk and steamed white rice. Light and tangy, this is simple comfort food at it’s best :)
This light and tangy fish curry from Assam is an easy choice if you’re trying to eat healthier. Takes less than 30 minutes to prepare! It’s generally made with rohu fish, but feel free to substitute depending on what’s available to you.
The best Choley, also known as Channa Masala, is found in the busy dhabas around Amritsar’s beautiful Golden Temple. Here, this quintessential Punjabi dish is ladled up alongside fluffy bhaturas with enough oil to give any cardiologist a heart attack, but swap the bhaturas for brown rice if you’re feeling virtuous.