A Bunt signature | Mradula Hegde, Terrence Manne| GOYA | Recipes, Stories & Food
The comfort of everyday dishes | Anisha Oommen, Nachiket Pimprikar, Aparna Patidar| GOYA | Recipes, Stories & Food
A buckwheat and kala jeera crepe | Shanti Devi| GOYA | Recipes, Stories & Food
A festive treat of buckwheat crepes | Yoshita Sengupta, Terrence Manne, Ariel Wills| GOYA | Recipes, Stories & Food
A protein-packed dish from Andhra Pradesh | Sri Vamsi Matta| GOYA | Recipes, Stories & Food
A spicy curry of prawn and brinjal | Sumana Mukherjee, Sanskriti Bist| GOYA | Recipes, Stories & Food
A winter specialty from Lucknow | Sheeba Iqbal| GOYA | Recipes, Stories & Food
An elaborate dish of flat bean seeds cooked with mutton | Anubhuti Krishna, Sanskriti Bist, Namrata Vansadia| GOYA | Recipes, Stories & Food
A Bakhrid recipe for bheja cooked with mustard oil and fragrant dill | Taiyaba Ali| GOYA | Recipes, Stories & Food
Bakhrid is not a festival in the same celebratory sense as Eid-ul-Fitr. What defines the day is the act of qurbani, or animal sacrifice, when a goat or water buffalo is ritually slaughtered in Muslim homes in remembrance of Prophet Ibrahim’s offering. It is an observance that carries duty and humili| GOYA
