Many moons ago, my ex-boyfriends mother made me this Mutton Paya recipe for Eid. While I am no longer in touch with him or his family, I did myself a favour and took down this recipe from his mother so many years ago. I find myself making this on days I want to cook myself and indulgent meal.
I've been waiting for so long to share this incredible egg roast recipe from Kerala with you guys. It's a super special one and comes directly from one of my dearest professors kitchen. She recommends eating them with appams or puttu like she enjoys them the most. Enjoy a delicious Egg roast this winter and let me know what you think!
Kesar Badam Milk or Saffron Almond Milk really feels like an indulgence after a long work day. A cup of this warm, frothy goodness is something I look forward to on evenings where the cold and dark feels never ending.
Zunka or Jhunka is a traditional Maharashtrian dish that is enjoyed all over the state. This spicy besan curry is a quick and easy affair, great for every day meals and something I really enjoyed making as a college student on a budget when I was craving some spicy sabzi.
When I moved to Bangalore a few years ago, I remember spending my Durga Pujo frantically searching for some form of celebration and feeling heartbroken when I wasn't able to find even one nice egg roll to help me celebrate. On the last day of the festival though, my friends came together and made me this incredible Sakkarai Pongal - and I find myself missing a bowl of this mouth-watering dish on most years during Pujo.
These thin sweet crepes stuffed with coconut, mawa and patali gur (or date palm jaggery) are a treat to savour and such a special part of my childhood. I remember a folk tale I grew up hearing that described the sounds of patishaptas cooking and I would dream of what these magical sweets tasted like.
Tangy raw mango with spicy herby green chillies really make this dal a showstopper, but the simplicity of this recipe means every weekday lunch can be turned into a party, all you need is steaming hot rice and a bowl of Mamidikaya Pappu!
A mutton and rice dish beloved to the Memon community - Memoni Akhni is often compared to biryani, but taste it once and you will realise why the creamy mutton and aromatic spices make this dish an incomparable experience.
A few years ago when I spent a few nights in the middle of nowhere in Rajasthan, the family I was living with took me out in the early hours of the morning to pick some Ker berries on camel-back. We spent that night sitting under a dim solar-powered lamp, eating this incredible sabzi that really blew my mind. To enjoy it most - try eating Ker Sangri with Makki or Bajre ki roti.
Karnataka's Naati Kozhi Saaru with Ragi Mudde was quite a life changing discovery for me when I moved to Bangalore. This spicy Kannadiga chicken curry is traditionally made with 'naati kozhi' or country chicken, but broiler chicken works well too. The liberal use of cloves in combination with a rich green chilli and coriander paste, really makes this chicken curry taste like no other.
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.