Made using Kaatuyaanam rice (an organic, indigenous rice variety from South India)- A Karwar Region Speciality
Lush green fields, age old Tharavad (ancestral homes) and warm, hospitable signify Palakkad. A fabulous recipe I learnt to make. Has the video of how it is made too.
The Kanchipuram Idli is one of the primal offerings made to the God of the temple. Made using rice, dhal , dry spices, these idlies are made using handmade bamboo baskets and can measure upto a foot-long and 6 inches wide. Here’s how you make it.
A recipe from the villages in Kanyakumari and a must try for Vinayaka Chathurthi this year!
My grandmom’s recipe for the ultimate grated raw mango pickle. A summer time delicacy!
Learnings, moments and memories as a food traveler who has explored the length and breadth of South India to research and document food.
A healthy evening snack from the Chettinad region. A must try!