This clear soup made with white winter radish is quite an unheard story in the culinary scene of Odisha unlike the other more famous ones.

Fresh peas ground to a coarse paste and sautéed in cumin, ginger and tomatoes, soft boiled potatoes with lentil dumplings dunked in a stew!

Many years later I married into a pahadi family and realized that the tempering in the quintessential aloo gutke is done with jakhya.

What sets the Indori poha apart from any other poha is the addition of sev or bhujiya and the typical poha masala.

Ram Rochak Tarkari — potatoes and eggplants cooked in earthy and fragrant spices to form a thin gravy, topped with mung bean dumplings.

This fish curry is a perfect blend of east Indian fish gravy styles. Cooked with mustard and yogurt, it's an explosion of flavours!

If you have ever taken a road trip in India and haven't eaten dal fry at a dhaba on a highway, your journey is incomplete.