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  • Food,  Heritage,  Travelogues

    Savouring Tamilnadu’s healthy claypot cooking

    By Anshu / July 16, 2022

    I am a firm believer in exploring new cuisines and learning more about the flavours of the places I visit. I happened to be in Thanjavur in Tamilnadu, where we, a gang of girls who studied together…

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  • Folklore,  Food,  Heritage,  History

    Meen Puyabaisse: The Pondicherry version of Bouillabaisse

    By Anshu / November 27, 2020

    I grew up in the French colony of Pondicherry which is located by the Bay of Bengal. One of the first things that grabs your attention when you reach Pondicherry is the French spelling. Our landlord was…

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  • Flora,  Food,  Heritage

    Agast ke phool ke bajke: Festival-special fritters

    By Anshu / November 10, 2020

    Fritters (bajke) made out of Agast flowers are commonly made around Chhat in Bihar, and usually on Bhai Dooj day. On these festival days, due to the huge demand, these flowers sell for anywhere between Rs 800…

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  • Food,  Heritage

    Doodh pittha: A dessert from Bihar

    By Anshu / November 8, 2020

    Doodh pittha is a sweet dish from Bihar. We pronounce it as pittha (पिट्ठा) and not peetha (पीठा) as most television chefs pronounce it. It is a dish popularly made in the winters, especially in the month…

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  • Food

    Pragaree: A Sindhi stuffed puff

    By Anshu / November 2, 2020

    Today I tried to make a Sindhi sweet dish called Pragaree. It is a cross between a gujiya and a crisp puff and is usually made during Holi. A pragaree has several crunchy layers, and is stuffed…

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  • Food,  Heritage

    Crisp Noni saag ke pakore

    By Anshu / November 2, 2020

    I don’t know how many of you have heard of noni ka saag. It is an edible weed which grows as a creeper with a tendency to spread quickly. It is called as wild purslane (Portulaca oleracea)…

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  • Food,  Heritage

    Bajka or Tarua: Fritters from Bihar

    By Anshu / October 11, 2020

    One item which is a must in every thali at lunch when guests come visiting to a Bihari home are bajkas. These are fritters made out of assorted vegetables. These are quick to make and can be…

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  • Food,  Heritage

    Dhirde: A Maharashtrian crepe

    By Anshu / October 10, 2020

    It all started with my college batchmate and friend Pallavi Waikar asking me if I knew how to make dhirde (pronounced धिरडे). Now Pallavi is a Maharashtrian and is married to a Bihari. And we often exchange…

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  • Food,  Heritage

    Khichdi-chokha: Bihar’s comfort food

    By Anshu / June 1, 2020

    There is this thing about Bihari homes and Shanichar ki khichdi. if you don’t make masoor dal ki khichdi on a Saturday, you will encounter fierce arguments and glum faces! I have blogged about the reasons and…

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  • Food

    Watermelon Rind Recipes

    By Anshu / May 16, 2020

    Summers are here and watermelons are being consumed in plenty. While we chomp down huge quantities of the red centre, I just thought I could make use of the white part of the watermelon, the rind. The…

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Recent Posts

  • Sighting the pink-browed rosefinch at Mukteshwar
  • The frisky Himalayan Bulbul: Punk with a mohawk
  • The apparent parent
  • Savouring Tamilnadu’s healthy claypot cooking
  • My Saree Stories: Part 20 (Embroideries of India)

Recent Comments

  • Anshu on My Saree Stories: Part 13 (Odisha Weaves)
  • Rashi on Who is Lady Buddha?
  • Ramji Singh on Sighting the pink-browed rosefinch at Mukteshwar
  • Dr Avni Tiwari on My Saree Stories: Part 7
  • Radhika on My Saree Stories: Part 20 (Embroideries of India)

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