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Shirin Mehrotra

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To prepare popti, a clay pot is first lined with bhamburdi leaves Vegetables like potato, purple yam, brinjal, and peanuts are tossed in salt. Photo: courtesy Madhuban Agritainment, Roha.

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Popti, the winter campfire dish of the Konkan region

By Shirin Mehrotra

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West Bengal's 'Joynagar’er mowa' (left); a vendor prepares 'Banni no mavo' in Gujarat (right). (Photos; Shirin Mehrotra)

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Street food around the country celebrates winter bounty

By Shirin Mehrotra

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