'Karukk morukk' is how we Tamilians describe the sound that you will hear when you bite into these crispy, crunchy, deep fried and flavourful morsels of onion pakoda coated in warm spices and gram flour! There's a reason why rain and onion pakoda (also bajji) are a match made in heaven. Biting into a pakoda … Continue reading Onion Pakoda/Pakora – Step by Step
'Kanchipuram Idli' gets its name from a town in Tamil Nadu, India called 'Kanjeevaram' or 'Kanchipuram'. It is in Kanchipuram, in the renowned Sri Varadarajaperumal Temple, that this dish is served traditionally to the deity. In Iyengar parlance, the temple kitchens are termed as 'Madapalli' , and it is here that this 'Kovil idli' (temple … Continue reading Quick Kanchipuram Idli (with leftover Idli batter): Step by Step
'Upma Pidi Kozhukattai' or 'Kaara Pidi Kozhukattai' is one of the quickest, easiest, and healthiest breakfast/dinner/snack options in South Indian cuisine. Sometimes when you're in a tearing hurry in the morning (or evening, or anytime of the day) and looking for a quick but healthy dish to make, this qualifies. Although the traditional method involves soaking … Continue reading Upma Pidi Kozhukattai / Kaara Kozhukattai (Steamed Savory Dumplings with Rice Flour)
Have you ever eaten Venn Pongal as prasadam 'chuda chuda' (meaning 'hot hot') on a Sunday (or any day) after perumal dharisanam at the friendly neighbourhood kovil? BLISS ! Although nobody can replicate that taste in its entirety, it remains my gold standard for pongal, and this recipe comes quite close, I daresay 🙂 Venn … Continue reading Venn Pongal (Savory Pongal/Kaara Pongal): Step by Step
Last year, we travelled to Leh, nestled in the Himalayas. For people who desperately need to take a break from the monotony of everyday work, the corporate rat race, and other materialistic pursuits, this is the right place to go to. With majestic and serene Himalayan mountain range surrounding you all round, greenery everywhere, traditional … Continue reading Leh, Ladakh : A food journey
Florence, or Firenze, is one of the most beautiful places in Italy. We spent five days soaking in the sights and sounds of Florence, and it was an experience like no other. The city is lost in time, with antique buildings, palazzos and cathedrals. Every nook and corner has a museum, and you will be … Continue reading A Vegetarian’s Eating Guide to Italy: Where to eat in Florence / Firenze
One of the biggest challenges of being a vegetarian, i.e. not consuming any animal meat or eggs, is surviving in a country which is different from your own. In India, vegetarianism is linked to culture, religion and Ayurveda, hence it is deeply rooted as a way of life. It is very easy to find 'pure … Continue reading A Vegetarian’s Eating Guide to Italy: An Introduction
Flattened rice flakes are a popular South Indian staple for breakfast. It is called 'poha' in Hindi, 'aval' in Tamil, and 'avalakki' in Kannada. It is generally available in the thick and thin varieties, usually used to prepare breakfast or dessert. It is also used to make sweet and savoury dishes as offerings during festivals and … Continue reading Savory Raw Mango Poha (Flattened Rice): Step by Step
Nellikai, or the Indian Gooseberry, is a very potent fruit. It looks somewhat like green grapes, only bigger and round in shape. It tends to be sour, astringent and slightly bitter in taste. The essential vitamins and minerals that it contains are extremely beneficial to the body. This is a summer berry, and is traditionally … Continue reading Easy Gooseberry Pickle South Indian Style / Nellikai Oorugai: Step by Step
Coconut Milk Biryani is slightly different from the traditional biryani recipe, in that the addition of thick coconut milk adds a mild sweetness and creaminess to the biryani. It also balances the stronger spices in this dish beautifully. If you are looking for an intensely aromatic, mildly spiced, and incredibly flavourful biryani, this recipe is … Continue reading Coconut Milk Veggie Biryani: Step by Step Recipe
a burst of flavor 