Traditional recipes
Time-honoured dishes from every region, with their history and meaning.
Showing 961–977 of 977
- Pratapgarh amla murabba
प्रतापगढ़ का आंवला मुरब्बा
Whole Indian gooseberries cooked slowly in sugar syrup until translucent; Pratapgarh's amla is its One District One Product.
Pratapgarh1 hour + overnight soakingVegan - Shengdana chutney
शेंगदाणा चटणी
A dry chutney powder of roasted peanuts, garlic and red chilli that keeps for weeks.
Maharashtra (especially Solapur and Marathwada)15 minVegan - Variyali sharbat
वरियाली शरबत
A cooling summer drink of fennel seeds, sugar and lemon, served chilled.
Gujarat15 min + soakingVegan - Aam pora shorbot (roasted raw mango drink)
आम पोड़ा शरबत
A smoky, sweet-sour summer drink of raw mangoes roasted in embers, mixed with sugar, roasted cumin and black salt.
West Bengal30 minVegan - Kairiche lonche
कैरीचे लोणचे
Maharashtrian raw mango pickle with mustard, fenugreek, chilli and hing, made every summer for the whole year.
Maharashtra1 hr + 1 week to matureVegan - Kathal ka achar
कटहल का अचार
Pickle of raw jackfruit pieces, part-cooked and preserved in mustard oil with mustard, fennel and kalonji.
Eastern and central Uttar Pradesh1 hour + 4 days maturingVegan - Neer mor (spiced buttermilk)
नीर मोर (मसाला छाछ)
Thin buttermilk with ginger, green chilli, curry leaves and lime, given free to passers-by in summer.
Tamil Nadu10 minVegetarian - Agra dalmoth
आगरा की दालमोठ
Crisp fried masoor dal and gram-flour sev mixed with nuts and tangy spices; Agra's famous namkeen.
Agra1 hour + 4 hours soakingVegan - Bhajanichi chakli
भाजणीची चकली
Crisp spirals made from bhajani, a roasted flour of rice and pulses: the star of the Diwali faral.
Maharashtra1 hrVegan - Maavadu (tender mango pickle)
मावडु (कच्चे आम का अचार)
Whole baby mangoes cured in salt, chilli and mustard, the tangy pickle eaten with curd rice.
Tamil Nadu30 min + 2 weeks curingVegan - Tomato khejur aamsotto chutney
टमाटर खजूर आमसत्त्व चटनी
A sweet and tangy chutney of tomatoes, dates and dried mango leather (aamsotto), served near the end of a Bengali meal.
West Bengal30 minVegan - Darjeeling tea, brewed the hill way
दार्जिलिंग चाय
Light, fragrant black tea from the Darjeeling hills, brewed briefly and drunk without milk to keep its delicate flavour.
West Bengal (Darjeeling hills)10 minVegan - Idli milagai podi (gunpowder)
इडली मिलगाई पोडी
A coarse powder of roasted lentils, red chillies and sesame, mixed with gingelly oil to eat with idli and dosai.
Tamil Nadu20 minVegan - Nachni ambil
नाचणीची आंबील
A cooling, lightly fermented finger-millet porridge drink of rural and Adivasi Konkan, thinned with buttermilk or water.
Konkan and Sahyadri foothills, Maharashtra20 min + overnightVegetarian - Tharu dhikri
थारू ढिकरी
Steamed rolls of rice-flour dough, a traditional food of the Tharu community of the Terai, eaten with chutney or curry.
Tharu villages of the Terai (Lakhimpur Kheri, Bahraich, Balrampur, Shravasti, Maharajganj)40 minVegan - Dahi bade
दही बड़े
Soft urad dal fritters soaked in water and served in chilled spiced curd with sweet and green chutneys, a Holi favourite in UP.
Across Uttar Pradesh1 hour + 4 hours soakingVegetarian - Bathua raita
बथुआ रायता
Blanched bathua (lamb's quarters) greens folded into spiced curd, a winter side dish of the UP countryside.
Across Uttar Pradesh, especially the western districts20 minVegetarian