What happens when left over Adai batter (savoury lentil pancake) and the gravy of Avakkai pickle meet ?
A series of events curated by Puliyogare Travels to celebrate food.
A beautiful winter morning in Delhi where I showcased sacred offerings – recipes, stories, songs from temples in South India
A flat bread made with organic grain powder of Ragi, Wheat, Soya bean, Whole Green Gram, Green Peas, Bajra, Horse Gram, Jowar and Whole Bengal Gram and non-sprouted organic powder of Fried Gram, Sago, Almond, Cashew, Cardamom, Cumin and clove.
A Peanut Chutney recipe from a quaint little town in Tamilnadu that has been handed down over several generations
Gujarath is one of the few states that has the highest population of vegetarians. This could be attributed to Emperor Ashoka who set up his rock edicts at Girnar, Gujarath. It reads – :No living being maybe slaughtered for sacrifice; no festive gatherings (for the purpose) be held. Such is the long standing history of food from… Continue reading Peru (Guava) ka Raita – A Gujrathi Speciality
Made using Kaatuyaanam rice (an organic, indigenous rice variety from South India)- A Karwar Region Speciality