#polesapart series Jump to Recipe Leaves Make things Steamy by Aralyn Beaumont is part of the book, You and I Eat the Same: On the...

A luscious dal made with urad and chana dals, it's one of my favourite dals from the Punjabi cuisine!

Two traditional, simple and delicious preparations of banana blossoms that leaves you asking for more!

A homelike Punjabi style preparation of red kidney beans along with a few morsels of history and memories!

Four easy ways to prepare delicious dishes with bottle gourd.

A rice cake from Odisha that lies at the heart of its ancient history and continues to be made and served in homes and temples.

Three ways of making easy stir fries with bitter gourd.

This fiddlehead pickle fermented in coats of mustard is a facet of Jammu's Dogra community's food proficiency sealed in many bottles.

You will never go wrong with fiddleheads no matter what you do! This stir fry with minimum pantry staples is my favourite!