Uttarakhand’s spicy, mustard-oil-tempered baby potatoes, punchy with jakhiya or cumin and finished with pink salt.
Kerala Cabbage Thoran
Finely shredded cabbage stir-fried with crushed coconut, curry leaves and mustard seeds in coconut oil, a ten-minute Kerala staple.
Gujarati Khatti Meethi Dal
A thin, tangy-sweet toor dal balanced with kokum and jaggery and tempered in groundnut oil, just like a Gujarati thali.
Achari Bhindi
Crisp okra cooked with pickling spices in mustard oil for that tangy, achaar-style punch without opening a pickle jar.
Andhra Groundnut Chutney
Roasted peanuts ground with tamarind, chilli and a touch of jaggery, then crowned with a crackling groundnut oil tadka for idli and dosa.
Gur ki Adrak Chai
Strong ginger-cardamom chai sweetened with jaggery powder, with a deeper, caramel-like flavour than sugar gives.
