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?

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!

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

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.

A soft, fluffy, pita-like bread, Baturu is made with fermented wheat flour, baked on traditional woodfire chulha.

Galgal is the original fruit from which other citrus types were developed. Read the recipe of Galgal ka Khatta.