Bajra or pearl millet is a wonderfully nutritious substitute to rice, and can be made into a tasty vegetable pulau.
A sweetened khoya-filled flaky pastry, folded into a square envelope and sealed with a clove. Then the little pocket is deep-fried in ghee and steeped in a saffron-infused sugar syrup.
A traditional homemade Bengali sweet, Rosh Bora is rarely found in sweet shops.
A unique dessert to add to your Ganesh Utsav menu.
A parval or pointed gourd dish that's tangy and mustardy.
It's a fusion dish with a South Indian touch.
A simple recipe for Bengali-style began bharta.
In Bengali 'jhal' means spicy and 'muri' means puffed rice.
Raw Jackfruit Curry, also called Ahuna Kathal, is a specialty in Champaran, Bihar.
This curry is Bethica Das' take on an old Bengali recipe.
An amazing one-pot meal for vegetarians and even meat lovers.
An interesting non-vegetarian version of the beasan kadhi.
This recipe is made with low-fat yoghurt and garnished with chopped nuts, saffron and dry rose petals.
Bethica Das offers a special version of the traditional Gujarati style Methi Nu Thepla.
Paatra, a popular Gujarati snack, is also known as aloo vadi in Maharashtra and pathrode in Mangalore.
A great breakfast option, they make for a tasty lunchbox meal as well.
Drumstick leaves is widely used in many South Indian recipes.
Soup up this north Indian household staple with a chatpata ingredient.
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