Imagine discovering a plant sprouting from wall cracks. It resembles a succulent, and grows freely in gardens, fields, and urban spaces. But it’s often dismissed as an unwanted guest. Would you eat it?

On the 18th day of the Kakkada month in the Kodava calendar, which typically falls during the monsoon season, it is believed that the Madh Thoppu plant possesses 18 distinct medicinal properties that are especially potent.

The name ‘Dhokla’ reminds of the quintessential Gujarati Dhokla made with Besan and Dahi. Surprisingly, Rajasthan has its version of Dhokla. And not just one but many varieties!

One of the most remarkable aspects of Indian cuisine is the ability to transform leftovers into comforting and delectable meals. This practice, deeply embedded in the culture, highlights the creativity of Indian cooks. From leftover rice to rotis, every bit of food is repurposed with care, turning potential waste into culinary treasures.

While modern foods lean towards sweetness and mild flavours, traditional Indian cuisine celebrates bitterness for its role in creating harmony and balance in a meal.

Rajasthan’s Sri Ganganagar region holds a special significance. It is known as ‘the food basket of Rajasthan’ or more informally, ‘Punjab in Rajasthan’. The diet here is incomplete without dairy.

Recipe of a special breakfast bread and stories from the nomadic Gadia Lohar tribe of Rajasthan.

‘Bhaja’ means anything that is shallow-fried in Odisha & Bengal. Nimba Kadhi Bhaja is a stir fry of Neem Buds, Eggplant and Potatoes known for its digestive benefits and blend of flavours.

words by Sonali Suman Sahu

We all love Modaks! But this dish is special. Pooja Sharma fondly recalls her aunt’s Modakachi Amti, savoury Modaks slow-cooked in spicy gravy.

This nutritious, traditional dish from the resilient Himalayan tribes showcases their unique culinary heritage.

written by Ashish Verma

The most beloved summer fruit from the West Coast of India

written by Purvi Rathod

Tomatoes arrived in India from South America with the Portuguese traders. So, what did Indians use for sourness in traditional recipes before the arrival of Tomatoes?

Dham is a community feast that symbolises the culture & diversity of Himachal, served at all festivals & occasions.

Looks like a millet, but is not. Some call it a seed, others call it a dried flower. Regardless, fogla was a saviour in the unbearable summers of Rajasthan.

Used to grind chutneys, blend purees, crush spices, and make home remedies — here’s the powerhouse of North Indian kitchens.

Spicy, Tangy & Gut Friendly — a staple on every Holi & Diwali!

A classic one-pot porridge-inspired dessert, made in the winter season.

Quick & unbelievably simple recipe made in a pressure cooker!

Bajra aka Pearl Millet is the supreme pride of the desert state of Rajasthan. Here’s a quick recipe for a modern spin on pearl millet.

Growing up in Jaipur, I had complete a distaste for Bajra. I always felt bloated after eating it.