Haryana Bajra Roti Pearl Millet Flatbread Mustard Ghee
Thick hand-patted pearl millet flatbread cooked on a dry tawa and finished over an...
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Thick hand-patted pearl millet flatbread cooked on a dry tawa and finished over an...
Seasonal vegetables stir-fried with Tripuri fermented soybean paste — an everyday...
Young mustard leaves slow-cooked with spinach and bathua into a thick, deeply...
Fresh tomatoes cooked in a simple spiced preparation topped with thick sev at the last...
Pork boiled with wild leafy greens and minimal seasoning — the clean, nourishing...
Hand-patted corn flour flatbread cooked on a tawa and finished over a flame — the...
Colocasia leaves spread with spiced besan paste, rolled and steamed then sliced and...
Traditional Tripuri scented rice steamed in a bamboo tube over fire — the most...
Dried or fresh kachri (the small wild desert melon of Rajasthan and Haryana) cooked in...
Fish head cooked with rice in a single pot until the rice absorbs all the flavour — a...
Pearl millet flatbread kneaded with generous fresh fenugreek leaves — the nutritious...
The classic Gujarati fenugreek flatbread — thin, slightly bitter, perfectly spiced and...