Rasam is traditionally prepared by combining tamarind juice, tomato, chilli pepper, pepper, cumin, and other spices as seasonings. Most recipes of rasam include steam lentils. In today’s modern cooking environment, all...
Each January people in Southern India and Sri Lanka celebrate their winter harvest festival, Pongal. During these festivities, a hearty and sumptuous breakfast is made called ‘ven pongal.’ The main...
Semolina is an often overlooked and somewhat underrated grain. With its soft and smooth texture, it can be turned into brilliant breakfast dishes like the Southern Indian khara bath. Khara...
Kanchipuram idli is different to other idlis in almost every aspect. This unique variation of the famous Indian rice-lentil cake was invented in the temples of Kanchipuram in Tamil Nadu,...
You might have seen roti served in Indian restaurants as a starter with dips or to accompany the main dish.Forget about what you saw and tasted.This akki roti recipe is...
An upma is usually a semolina-based breakfast in Southern India and Sri Lanka. Our recipe uses a very popular variation instead—bread. The bread you use can be any type–white, wholemeal,...
Poha is a type of flattened rice served with a combination of jalebi, onions, and fennel seeds. Indori poha is believed to have originated in Indore, India, where it is...
Sarson ka saag is a unique Punjabi dish, unlike some others that you might expect. Punjabi dishes are typically associated with the heavy use of spices, but this dish in...
Pasanda is a meat dish popular throughout South Asia and India. It is typically made with fried and marinated muttonand spices. Paneer pasanda is a vegetarian alternative to a traditional...
Paneer lababdar is another Punjabi paneer dish, which makes for a fantastic vegetarian dish that almost anybody can enjoy without any reservations. Paneer lababdar isn’t the spiciest dish in the...
