SPOTLIGHT | Indian Heirloom Recipes Mixes

Written by Hina Siddiqui, Queer Neurodivergent Storyteller exploring Transmedia, Gaming, working with Education, Experience-creation and Community-building with input from Virkein Dhar, founder of Sundooq.in and recipes from food blogger Rumpa Purkayastha

Photo Credit: Radhika Agarwal (roaminggoblin)

Once we’ve exchanged a recipe, we’re family. 

It’s not just something I say, but a way of life for me. 

Of the several traditions born out of the topsy-turvy times following the lockdowns of 2020, my favourite was the very imaginatively named Friday Family Fun & Food or ffffs Nights. It was one night a week where all the children I have gathered in my three decades and family members born without blood ties - came together to source ingredients then cut, chop, peel, grate etc; cook, eat and then of course, clean up. These nights were the highlights for our bunch in a time when there was little control we could exert elsewhere. For reasons like this and many more, food occupies an almost mythic place in my life. It magically brings people together, miraculously soothes hurts of the body and heart and almost always leaves you feeling better than before you had eaten it.

DOHNEIIONG - Black Sesame Seed Curry

An integral part of tribal cuisine, Dohneiiong is a Khasi delicacy. It is a mellow curry with the flavour of black sesame seeds and a punch of pepper. Best eaten with the Meghalaya staple of rice.

And so writing this month’s spotlight for Sundooq - a homegrown business that believes food is a powerful vehicle to share stories not often heard, reminiscent of spaces that feel like home, moments of unconditional giving and of lifelong friendships - is obviously leaving me utterly-butterly de-lighted! 

Sundooq creates ready-to-cook curry mixes and versatile-use chutney mixes, inspired by heirloom recipes from regional Indian kitchens. The unique recipes which form the base of each mix are sourced from mothers, grandmothers and home chefs, and are those that have been passed on through generations. But Sundooq reimagines these recipes for the modern Indian kitchen, taking out the fuss but keeping the flavour and freshness intact. These mixes are not available on supermarket shelves or even restaurants. But whether you’re cooking for your family, a party or even just yourself, you can have some Sundooq delivered straight to you kitchen through their beautifully crafted website.

Currently Sundooq stores Dohneiiong from Meghalaya, Gassi from Mangalore as well as Yakhni and Roganjosh curry mixes from Kashmir. For the chutney enthusiasts, you have something for every level of spice tolerance coming to you from Mumbai, Tamil Nadu and even Bihar. Each curry mix packet is pre-proportioned for 500g of fresh protein or produce and is enough to serve 2-3 people. What’s more, each mix comes with a goof-proof recipe card, which I encourage you to treat as a collectible.

Sundooq Yakhni at Hina’s home

I can personally vouch for the absolute delight it is to cook with Sundooq’s Yakhni mix. A creamy yoghurt curry spiced with fennel and ginger, this dish took literally 3 steps to make. The recipe card also offered alternate options to give a quicker cook and the results were - and I am not exaggerating when I say this - to die for.

Every bit of the packaging that your Sundooq arrives in, is carefully curated to be eternally cherished. Just take a look at how a Sundooq is packed to see what I mean.

While part of me wants to continue writing about the wonders of Sundooq, a part of me is also very excited to share the story of the person who created this phenomenal culinary journey for all of us to partake in.

Architect, trained dancer, systems designer, story-seeker and food and travel enthusiast Virkein Dhar is the founder of Sundooq. She also leads Poppy Seed Lab, a creative studio that crafts and cross-pollinates cultural narratives, through immersive performance, strategic design, innovation research and partnership-building, to seed humane and resilient futures in Asia. Virkein sees herself as a curious maker and avid explorer of food - the kind who likes to cook, but not spend exhausting hours in the kitchen toiling over meals. Sundooq is as much a product of her needs for diversity on her table without the tedium of expert recipes as it is her attempt at finding another way to take lesser-known stories of food, places, people and cultures, to the tables and homes of people across the globe.

In early 2019, Virkein produced Table Radica - an immersive experience of memoirs with food, found documents and music. Once the lockdown hit and performances were no-no, Virkein started to think about ways of recreating the immersive experience of Table Radica in a mobile format that could reach the homes of audiences without the need for performers to enter their space. Food was a central part of the experience and while trying to solve the logistical issue of delivering food to a potential home-venue, Virkein hit upon the idea of what is today Sundooq. In fact, the name itself comes from the red suitcase or Laal Sundooq that was the original means of travel for the intended experience set in the homes of audiences.  

As we discover and deconstruct food that has survived for generations, it will guide us to reimagine what food, stories and beliefs we must take with us into the future for it to be sustainable and resilient to shocks. 

For its founder, Sundooq is not just in the business of fun and flavour, but also sustainable food futures. For instance:

All the mixes are prepared fresh and in small batches.

All ingredients are sourced directly from farmer collectives across India.

No preservatives are used at all and all mixes are vegetarian, gluten free and vegan friendly.

And what’s more, if you use the Coupon Code: ARTNOWTHUS at checkout when ordering from Sundooq.in, you will get a supercool 15% off on all products! 

The coupon can only be used once per person, but hey, if you want to share the joy of some Sundooq with friends and family, we surely will not judge. Just get them to sign up for Probably Relevant while you’re at it. Here’s the sign up link. 

And remember what I said at the start? Once we exchange a recipe, we’re family. So here’s a couple of recipes for some easy snacks using the Teesi chutney mix, a spiced white flax seed mix from Bihar (which can be purchased on Sundooq.in for that sweet discount we just mentioned) contributed by Sundooq collaborator - creator and food blogger Rumpa Purkayastha, who runs mycurrystories.in

Garlic Green Chilly Prawns with a Teesi Twist: Recipe from Rumpa Purkayatha

In the era of butter garlic prawns, this desi version is GOLD! You’ll want to keep making it again and again. I say this after making it twice already! This dish works perfectly as a snack to enjoy with a drink and goes beautifully as a side dish with dal and rice. What’s more, it only takes a few minutes to put together.

Step 1: Take 500 grams of clean and de-veined prawns, medium size works best 

Step 2: Add a spoon of cooking oil, a spoon of salt and two heaped spoons of Sundooq's Teesi spice mix into the prawns, mix everything well and set aside for about ten minutes.

Step 3: Coarsely ground five to six cloves of garlic and two green chillies. Use a mortar and pestle to do it for a better flavour, a grinder will also work.

Step 4: In a pan, add half a spoon of cooking oil or butter, add the garlic and green chillies. Fry for two minutes and then add the prawns.  

Step 5: Mix well and cook on medium flame till prawns are done. Overcooking the prawns can make them chewy, so be careful.

You can get adventurous and add more spices to the prawns but I recommend that you stick to the Teesi mix only for a different yet delicious experience.

Spicy Chicken Wings: Recipe from Rumpa Purkayatha

This desi chicken wings recipe is for keeps! You will forget all the fancy versions of it once you try this recipe.

Step 1: Marinate the wings using

• Juice of half a lemon

• 1 tablespoon salt

• 1 tablespoon ginger garlic paste

• 1 tablespoon red chilly powder

• 2 big spoonfuls of Sundooq's Teesi spice mix

Keep the chicken wings aside for 20 minutes.

Step 2: Take one and a half tablespoons of cooking oil in a pan and panfry the wings, turning sides every 3-4 minutes till they are all cooked and done.

Alternatively, you can also grill them in an oven or cook them in an air fryer.

Pro Tip: You can also cook the wings with a tempering of mustard seeds, curry leaves and onions for another delicious version.

See, now we’re family. 

Now go cook up a storm and don’t forget to send us pictures when you do!

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