Parsi lagan nu stew is a Parsi vegetable stew recipe, which is one of the most treasured dishes in Parsi cuisine that is served at weddings (lagan) and festive occasions for generations. Despite borrowing the word ‘stew’ from the British (who influenced Parsi culture during colonial rule), it bears little resemblance to a European stew. It is closer to a thick, spiced masala gravy and deeply aromatic thanks to the use of Parsi dhanajeeru spice blend, Kolah vinegar, dried apricots, raisins and cashews. The backbone of Parsi lagan nu stew is the dhanajeeru masala – a Parsi spice blend made from coriander and cumin seeds roasted and ground with cinnamon, clove, cardamom, black cardamom, aniseed, and star anise. This is what gives the stew its layered, slightly sweet, warmly aromatic character that sets it apart from other Indian gravies. The vegetables, potato, pumpkin, sweet potato, and carrot, are each fried separately before being added to the gravy, which makes for a rich dish. Parsi lagan nu stew is also a testament to how Parsi homemakers brought vegetables into a cuisine that traditionally skews towards meat. It is a dish of genuine complexity and warmth, and while the ingredient list is long, the method is straightforward, and the result is worth every step.

Neem begun is a traditional Bengali recipe that is a stir-fry made using two simple ingredients – neem and eggplant. The dish uses the spring special tender neem leaves and eggplant with barely any spice. It is consumed to beat seasonal illnesses and stay healthy. Consider it as your spring detox dish that has been consumed for centuries, with the dish having a strong aroma of mustard oil, a Bengali staple. It is mashed into steamed rice and eaten at one go to make it easier to eat. The preparation of this Bengali recipe is quick and uncomplicated, made with cubed eggplant that is lightly marinated in turmeric powder and then stir-fried along with neem leaves until the vegetable is properly cooked and the leaves turn crisp. The final texture of the dish consists of the soft, tender eggplant with slightly crunchy neem leaves, which is eaten at the beginning of the meal before touching any of the other side dishes. Another layer to the Bengali recipe of neem begun lies in the Ayurvedic logic behind taste sequencing and digestion, which goes beyond just being a ‘starter’. Traditional dietary systems emphasise consuming bitter flavours first because they activate digestive enzymes, cleanse the palate, and prepare the stomach for heavier foods that follow. This structured progression, from bitter to richer and finally sweet dishes, is not random but designed to support metabolism and prevent overeating.

Almost like a party trick, this recipe for crispy medu vada and sambar soup shooters is a bite-sized upgrade to a traditional South Indian favourite pairing. The golden, spongy urad dal fritters (vada) are served alongside mini glasses of hot, spicy, tangy sambar – perfect for festive spreads or party starters.