Looking for egg recipes? Then try the mutta kalakki, which is a popular Tamil Nadu street-food egg dish where a whole egg is beaten with spices and often a spoon of kurma or meat gravy, then cooked under a minute on a very hot pan so the exterior sets and the centre stays soft and slightly runny. ‘Mutta’ refers to egg and ‘kalakki’ is a Tamil word that means ‘to mix’, referring to how the egg, chilli, pepper, salt, onions, and gravy are quickly whisked before cooking. The cooking technique here is high-heat flash cooking and one needs to be deft in movements. The mixture is poured onto a hot skillet with oil and immediately continuously folded or gathered in the centre so it cooks outside but remains velvety and creamy inside. It is typically eaten on its own, served with ground pepper and coriander as a garnish. Many Tamil Nadu roadside stalls also serve mutta kalakki with parotta, which tends to be flaky, and salna, which is usually a spicy gravy, and a favorite pairing. Add eggs as a side and you have a protein-rich meal that is perfect as a midday snack or a filling late-night meal. Its popularity comes from its dramatically fast cooking style, smoky aroma thanks to being cooked in a skillet, and the rich, peppery flavour that makes it comforting yet intensely flavourful.

One of the most cherished sausage recipes from Goan kitchens, chorizo pulao is a flavour-packed one-pot rice dish, made with the region's most prized ingredient – the Goan pork chorizo. Also called linguiça, these coarsely ground, heavily spiced sausages are cooked with basmati rice, onions, tomatoes, capsicum, and a fragrant blend of whole spices to yield a pulao that barely needs any accompaniments. What makes this Goan chorizo pulao recipe stand out from other rice dishes is the sausage used in it. Goan chorizo is packed with enough spice to do most of the seasoning work on its own, so knowing how to make Goan sausage pulao means learning to hold light on spices and let this ingredient take the lead. The sausages release their fat and dye the rice a deep red as it cooks, which makes an incomparable dish that is rich and delicious. Knowing how to make one of India’s most delicious sausage recipes from a coastal region is a great thing to learn for anyone who loves the coastal flavours of India. It's a Sunday staple in Goan and Mangalorean Catholic households, best made with whole sausages left intact during cooking for the best flavour and a satisfying bite. Serve with a raita on the side and some lime, for a home-cooked Goan meal, without being there.

Parsi Pattice is a much-loved snack from Mumbai’s Parsi community. Made with spiced chicken keema and soft mashed potatoes, these golden patties are crisp outside and tender inside. They’re a favourite with tea, often bringing back memories of the old Irani cafés across the city. Easy to prepare yet full of flavour, these golden cutlets are perfect for casual snacking or serving to guests. The real charm of Parsi pattice is in the mix of textures. The soft, juicy chicken filling pairs beautifully with the crisp, golden exterior. The keema adds a rich, savoury flavour, while the mashed potato keeps everything tender and holds the patties together. Unlike other Parsi dishes, these cutlets are quick to make, which makes them perfect for busy days or when guests drop by unexpectedly. They taste best served hot with ketchup or chutney, and they’re wonderful alongside a steaming cup of tea. You can even shape the patties ahead of time and keep them in the fridge, which makes frying easier and helps the flavours blend nicely. With a little care while cooking, they turn out perfectly crisp on the outside and soft inside. These Parsi cutlets are an irresistible snack that’s full of comfort and flavour.