95+ Heirloom Recipes
15+ Family Farm Kichens
Big Flavor
Fresh Spices
Some of our favorite
recipes from the book!
Made with just 10 ingredients, the curry is beautifully silky with coconut milk, and perfectly spiced with pepper, chilli powder and turmeric. We tweaked the OG recipe to make sure the eggs are super jammy! This recipe belongs to Shirley Parameswaran, the matriarch of our Aranya Pepper Farm.
These stringy noodle discs made with toasted rice flour are ideal to soak up any sauce, though they go best with creamy, coconut milk-based Sri Lankan curries. We learned this recipe from the inimitable Sumithra Attanayake, who leads the on-farm processing at our Peni Miris Cinnamon farm in Sri Lanka. They are delicate, light and just so fun to eat!
Inspired by the pepper pork recipes of both Chachu Chacko (of our Baraka Cardamom farm) and Shirley Parameswaran (of our Aranya Black Pepper farm), this dish is tangy and fragrant, and delivers a solid smoky, peppery heat that is to die for.
A podi is a South Indian blend of ground roasted lentils, seeds, and spices that’s typically mixed with hot ghee.. This herby podi recipe from the Kasaraneni family (that grows our bestselling Pragati Turmeric) stars fresh curry leaves – its great with idlis and dosas, or as a garnish on grilled vegetables or corn!
Nothing is more comforting than a plate of hot khichdi, a lentil and rice porridge that finds variations across India. It’s an everyday classic on the Sakariya farm that grows our Nandini Coriander. This recipe is so simple and infinitely customizable—add veggies, and serve it with chutneys or podis, chilled yogurt or kadhi (yogurt and turmeric soup).
Made with green tea, this chai is special for two reasons: a pinch of salt enhances its flavor, and a teaspoon of baking soda gives it the most beautiful pink hue! So good with a slice of buttered toast, and a true visual and sensorial treat!
