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Whispers from the Tribal Hearth: Lost Recipes and Forgotten Kitchens of North-East India

on April 24, 2025

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FOOD ITEMS FROM "Q"

"Q" is an alphabet, not many food items start with. I would like to recorrect this - not many Indian food items start from "Q". Anyway, now, as they say, the world is shrinking (literally and metaphorically too), so let us take food items from Q, irrespective of their origins. Before listing the other food items, I will share what comes to my mind with Q - this one is everybody's favourite - Quaker's oats. Quaker is a popular brand that produces many healthy(?) breakfast options. The other is Quesadilla is a Mexican Pic Wikipedia dish made with a tortilla filled with cheese and other fillings. There is a post in my blog about it. Please do check here . It has an Indian cousin invented by Indian mothers made with the available leftover roti and sabzi. :) Even Quinoa (pronounced as k iː n . w ɑ) is something we have recently introduced to. When I read about it and searched online, I found it very expensive. But to my Pic : Wikipedia surprise, I went to...

Gujarati Thali @ Iscon Thaal - Review Post

When I relocated to Ahmedabad from the Delhi-NCR region over two decades ago, I found respite in the city's milder summers. Unlike the relentless heat of North India, where April through June offers no reprieve from the scorching temperatures even at dawn or dusk, Ahmedabad's mornings and evenings were once an oasis of coolness. However, over the years, the tendrils of climate change have also insidiously tightened their grip on this city. The early morning hours are still cool, duration is reduced, blending into an oppressive daytime heat even from 9 AM, and the evenings, which used to bring a soothing breeze, are often stifling. The increasing intensity and duration of heatwaves, driven by global climate change, have not only made summers harsher but also strained the city's resources and tested the resilience of its inhabitants. The transformation is a stark reminder of the broader environmental crisis, reflecting how even the most familiar of climates can become hostile...

Rediscovering the Forgotten Recipes of Uttar Pradesh

Uttar Pradesh, a state known for its rich history and diverse culture, has an equally diverse culinary heritage. From the royal kitchens of Awadh to the rustic flavours of Bundelkhand, UP’s cuisine has been shaped by generations of traditions. However, amidst the growing popularity of fast food and fusion dishes, many authentic and traditional recipes have faded into obscurity. Let’s journey back to rediscover some of these forgotten gems of Uttar Pradesh’s culinary landscape. 1. Baati Chokha – The Rural Delight Baati Chokha, often associated with Bihar, is equally popular in the eastern regions of Uttar Pradesh. This simple yet flavourful dish consists of wheat dough balls (baati) baked over an open flame and served with chokha—a mashed preparation of roasted eggplant, tomatoes, and boiled potatoes, seasoned with mustard oil and spices. In the past, this meal was a staple for farmers and travelers due to its long shelf life and high nutritional value. 2. Tahri – The Forgotten A...

Navratri 2025: Foods to Eat During Fasting and the Sacred Kanya Bhoj

Navratri, the nine-day festival dedicated to Goddess Durga, begins on March 30, 2025 . During this time, devotees observe fasting, practice self-discipline, and engage in prayers to seek divine blessings. Food plays a significant role in Navratri, as fasting guidelines are deeply rooted in ancient traditions. Additionally, on Ashtami (April 6) or Navami (April 7) , Kanya Bhoj (offering food to young girls) is performed to honour Goddess Durga in her divine forms. Navratri Fasting Foods: Nourishment with Devotion Fasting during Navratri is not just about abstaining from certain foods; it is a practice of cleansing both the body and mind. Here are the commonly consumed foods during these nine days: 1. Grains and Alternatives Samak rice (barnyard millet) – A wholesome substitute for regular rice. Rajgira (amaranth) flour and buckwheat flour – Used to make chapatis and puris. Singhara (water chestnut) flour – A popular base for fasting-friendly pancakes and snacks. ...