Sourdough bread is a symbol of artisanal baking, fermentation, and the pleasure of slow cuisine; it is celebrated worldwide on National Sourdough Bread Day. The health advantages of millet are making millet-based dishes more popular in India. Ragi millet dishes, in particular, are known for their high calcium and fibre content and earthy taste. Let’s combine old-world wisdom with health benefits in this recipe for Sourdough Ragi Crackers. Ragi flour and sourdough starter are combined to make a dough that spontaneously ferments, develops rich flavours, and bakes into crackers with a crunchy, nutty texture. With the addition of herbs and seeds, the sourdough ragi crackers become even more nutrient-rich. These guilt-free crackers go well with cheese, hummus, or chutney or can be enjoyed on their own with some tea. This ragi millet recipe shows that sourdough can be transformed into new forms that respect tradition while being good for you. On this National Sourdough Bread Day, why not try them out?

Baked potato chaat recipe is Delhi-style aloo chaat made without a single drop of oil. This recipe is the perfect one to try on World Health Day. The potatoes go into a hot oven and come out all crisped and golden, then get an immediate seasoning of chaat masala, chilli powder, cumin, and lime juice while still warm, so the spices cling to the potatoes and make them all delicious. Tamarind chutney and green mint chutney go on the side for dipping the potatoes; it’s the same combination that makes street-style aloo chaat so addictive. The difference between baked and fried is mainly one of texture and calories, of course. The oven-crisped potatoes are slightly drier and lighter than deep-fried ones, which suits the chaat recipe pretty well. The spicing is identical to the street version, so the flavour payoff is the same, although it might come as a deconstructed recipe with minimal ingredients. It is a practical recipe for those eating healthier but still want to feed their munchies – prep takes 10 minutes, the oven does the rest, and it is easy to scale the recipe. Baked potato chaat recipe works well as a party snack, something to serve to unexpected guests, or an everyday evening snack alongside your favourite cup of chai. You can even adapt this for fasting, by skipping or swapping banned ingredients (like using sendha namak instead of regular salt). It is naturally vegan and gluten-free, so it will feed a diverse crowd with dietary restrictions.

Raw mango and coconut carpaccio is a dessert that feels almost too simple, given how aesthetically pleasing it looks. Adapting the carpaccio recipe that uses meat, this recipe swaps it for fruits— sliced thin and arranged flat on a plate, dressed rather than cooked. So, you get thinly sliced raw mango with freshly grated coconut, a drizzle of coconut milk, and lime. No heat, no equipment beyond a sharp knife, and no waiting. It is ready in ten minutes and needs no extra steps to taste as good as it looks. The brilliance of this raw mango and coconut carpaccio lies in the pairing. Raw mango brings a sharp tartness that is distinctively Indian and unmistakably summery, and the coconut is present in both grated and milk form, which adds a subtle sweetness and creamy richness that softens the raw mango’s taste and balances it. The lime juice amplifies the mango's flavours without adding more sourness, and the coconut milk ties everything together. This is a recipe built for summer. The best raw mangoes for this purpose are firm and fully sour and need to be very thinly sliced; the greener and more tart the better. Use a mandoline or a sharp peeler for the thinnest and most elegant slices. Serve it chilled well, and present it as a composed plate rather than a tossed mixture. You don’t want a fruity bhel puri; you need an arranged dish.