30/09/2026
October at DabbaDrop means four menus, four different corners of India.💕
Because the more you travel around India, the more the food changes. Different spices, different techniques, different things people cook at home. What you eat in Punjab feels nothing like what you eat in Goa or Tamil Nadu.
So this month, we’re following those flavours around the country, one dinner at a time.
📍 Delhi, old lanes, late-night food stalls and smoky tandoors. Think punchy chaat, a deep makhani built on pulled mushrooms, and dal that’s been simmering all day.
📍 Jalandhar, Punjab’s Doaba belt, all fertile farmland and big, bold flavour. Achaari spice, coarse kadai masala, smoky rajma and a pulao perfumed with whole spices.
📍 Ludhiana, the mustard field Punjab you know from the movies. Hearty winter greens, saag cooked low and slow, and a mung dal that goes dark and creamy over hours.
📍 Hyderabad, Deccan spice meets Nizami richness. A nutty, tamarind sharp salan, a khatti dal that’s properly sour, and a curry leaf poriyal for crunch.
Four cities. Four completely different food cultures. Authentic as hell, cooked fresh - with love.
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