Rajasthani Mutton Achar Ghost Pickle Curry
Mutton pieces cooked using the method of a dry pickle — in mustard oil with whole...
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Rajasthani Bajra Khichdi Pearl Millet Lentil Desert
Pearl millet and moong dal cooked together into a thick, warming porridge with mustard...
Shekhawati Lal Maas Goat Mutton Red Curry
A fiery deep-red mutton curry from the Shekhawati region of northeastern Rajasthan —...
Kolkata Kathi Roll Egg Paratha Street Classic
A flaky maida paratha with a beaten egg cooked directly on its surface, rolled around...
Machher Matha Diye Dal Fish Head Lentil Bengali
Moong or masoor dal cooked with fried fish heads and a panch phoron tempering — a...
Papad Ki Sabzi Rajasthani Papad Curry
A curry made with fried papad pieces — no fresh vegetables at all. Papad is cooked in...
Murshidabad Chicken Rezala White Nawabi Curry
Chicken cooked in a pale, creamy white gravy of yogurt, onion paste, white pepper and...
North Bengal Churpi Cheese Preparation Pahadi
Hard dried yak or cow milk cheese pieces cooked in mustard oil with dried red chilli...
Kolkata Puchka Water Filled Pani Puri Bengali
Crispy hollow semolina balls filled with a spiced potato and tamarind mixture, then...
Rajasthani Kale Chane Ka Prasad Black Chickpea
Whole black chickpeas cooked dry with onion, tomato and spices until fragrant and...
Birbhum Litti Chokha Bati Bihar Meets Bengal
The Birbhum district version of litti-chokha that sits on the cultural border between...
Goan Prawn Curry Coconut Caldine
Prawns cooked in a mild, yellow coconut milk and spice curry — a gentler, non-spicy...