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.
The rich main course of the Nizami meal at The Taj Falaknuma Palace, Hyderabad, you must not miss!
I had a great time shooting in Chettinad, eating the most delectable food, researching and documenting recipes long lost and forgotten and talking about my love for food in front of the camera. I hope you guys enjoyed watching and reading about chettinad recipes, art and culture. For those who missed it, here are the… Continue reading And the Chettinad culture trail is a wrap!
“Cooking is like love. It should be entered into with abandon or not at all – Hariett Van Horne” It was with this gay abandon that our cook at home, straight from the heartland of Andhra chillies, experimented with a Karnataka delicacy. Bise Bele Bhath translates to ‘hot lentil rice’, but her recipe for Godumai… Continue reading Godumai Bise Bele Bhath (broken wheat-hot lentil rice)
It is difficult to imagine Chettinad food without thinking of meat and eggs. The distinctive cuisine of the Chettiar community, having their roots in the Chettinad region of Tamilnadu, is now famous worldwide for its spicy meat delicacies. Its impact has been so strong that it is virtually recognized as a standalone cuisine, independent of… Continue reading Saamai Kuzhi Paniyaaram (Fried little millet dumplings)
“It’s absolutely unfair for women to say that guys only want one thing: sex. We also want food.” – Jarod Kintz I grew up in a family that obsesses with food. Family reunions are fun and can get explosive with strong opinions floating around. Mine were no different! One interesting outcome was that secret family… Continue reading Kethandapatti Kaaramani Kuzhambu