#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!

Odisha's quintessential preparation of lentils with vegetables is ancient, and food of the gods and people alike.

How this moringa leaves rasam recipe landed in my mother's kitchen is somewhat up in the air. With a lot of residue it's a sure treat!

Cape gooseberries are summer days bundled in wings and wrapped in a hue of yellow, and this easy chutney keeps them well for long.

At its core, a chorchori is a minimally spiced Bengali mix veg dish which is extremely flexible in terms of ingredients.

To mixed greens, Auntie would add boiled chickpeas and let the mixture slowly cook to a thick consistency. The tadka was typically Punjabi.

Sooji upma, Indian semolina made into a breakfast delicacy is one such dish that entails an understanding of how flavours balance each other

The chicken gravy is loosely spiced with subtly caramelized onions and has a streak of acidity from tomatoes or yogurt, or sometimes both.

This recipe is the simplest kind of recipe to cook taro in typical north-Indian flavours, and has a typical Punjabi influence

An easy delicious rendition of all-time favourite potatoes with the freshness of onion stalk flowers or scallions or chives.

Okra happens to be one of my favourite vegetables, and I admire how well it can be variated to create dishes that taste so good.

I understand kale can be hard to love, and I also believe that healthy eating does not have to taste bland or bad.