Walk into any Indian bookshop and you will find shelves groaning under glossy cookbooks. They promise secret family recipes, ancient techniques and lost flavours. Yet, the truth is far more humbling.

Homemade Dahi Ke Balls with authentic village flavors. Simple ingredients and rustic methods make the recipe easy to follow.

Mashed blood, dried squirrel, spicy fish eggs: A writer from an oppressed Hindu caste publishes a cookbook that he hopes will shatter the notion of a mostly vegetarian India. Four years ago, a pretty ...

Pork rinds. Dried squirrel. Spicy fish eggs. Dalit Kitchens of Marathwada is part anthology, part cookbook and part rebuke to readers, who may presume Indian food is largely vegetarian. Yet this is a ...