India’s Secret Kitchens
The Nakima Chronicles: A Sikkim treat that charms gourmands
It’s the season for the rare, slightly bitter flower-vegetable with a sweet aftertaste. Local people make a beeline in front of vendors selling it in Gangtok. And, there’s a recipe too.
Satyadeep Chhetri
A dish prepared using rotten fish is becoming popular among foodies. What makes it unique?
Muimasing Mosideng (pigeon pea bharta/bhurta) is one of the favourite dishes of tribal people in Tripura. Many people from across the country visit Tripura to try this spicy dish out.
Joyeal Debbarma
Head to Lalla’s in Old Lucknow for some lip-smacking Biryani
Meticulously measured ingredients and a practiced technique makes the perfect biryani. The evolution of biryani spans many centuries, many cultures, many ingredients and many cooking styles. Head to Lalla’s in Old Lucknow for some yummy biryani
Gaon Connection
When in Lucknow, let Malai Makkhan melt in your mouth
It’s white, soft, sweet & fluffy … it simply melts in your mouth! Malai Makkhan is a dessert that truly has a nawabi touch. It is believed that the Mughals used to polish this delicacy off in minutes. Head to Old Lucknow to have the best malai makkhan
Gaon Connection
They are hot & spicy … fancy some yummy kachoris?
A hole in the wall shop in Barabanki district in Uttar Pradesh, just 60 kms from state capital Lucknow, has been selling finger-licking kachoris for years now. Head to the shop — fondly known as Tandon jee kachori wala — for some yummy kachoris