An Abiding Love For Biryani
Tracing the trail of biryani, from Noor Jehan to Wajed Ali Shah, from Awadh to Kolkata and Hyderabad this is a saga of how Biryani came to arouse such strong passions and turned into a comfort food for all.
Tracing the trail of biryani, from Noor Jehan to Wajed Ali Shah, from Awadh to Kolkata and Hyderabad this is a saga of how Biryani came to arouse such strong passions and turned into a comfort food for all.
Tok Dal or raw mango dal is a staple diet durimg the summers. Sanchari, the artist presents the recipe with her beautiful illustrations.
Maundy Thursday is an important day in the Easter celebrations. Deepa Perumal shares a recipe that she makes on this day.
Sreejaya.B.Devi writes about her version of Keteleh mukhor pitha.
Debidutta says that the toughest of all pithas is the Arisa Pitha.
Ishwarya fondly remembers her father on Bhogi by cooking his specialty dish.
Maya, an amazing cook from UP, shares her Amma’s recipe of Bakheer/Rasiaav. for Sankranti.
Pallavi from Odisha shares her favorite Pitha recipe while Mrinalinee Patra tells us how to make Makara Chaula
Lalitha reminisces about her grandmother’s Pongal recipes
The Gastronomad revisits her childhood and shares her memories of her grandmother. Chitol Pithe takes us through a nostalgic journey down the memory lane.
