Do you know what is worse than an Indian summer? The answer is “Indian summer at its peak”. Though we see summer as a displeasure, nature grants us with many fruit seasons only during this time. Tender coconuts, Ice Apples, Mangoes and Water Melons start to decorate road-side shops during this season. Though they are […]Read More Summer Recipes
Inspirations are everywhere. Especially when it comes to food, we often get inspired from other recipes. We try to take ideas from a foreign recipe and try to localize it or we take two or more different recipes and try to blend them into one special recipe. Many times such experiments lead to disaster output. […]Read More Koppara Kathirikkai – A successful experiment!
Have you heard of Swiss Army Knife? It is a tiny tool, rather a toolset, which packs a lot many useful tools to carry inside your pocket. When you want to do a small job which requires a mechanical tool, all you need will be a Swiss Army Knife almost irrespective of that mechanical job. […]Read More Multipurpose Masala – A Kitchen Saviour
Sirukilangu, when directly translated from Tamil means “Small Tuber”. But it is generally called “Native potato” or “Chinese potato” and biology calls it as Plectranthus rotundifolius. Though it is called Chinese Potato, these edible tubers are available only in some regions of India, Malaysia, Srilanka, Indonesia and West Africa. Sirukilangu is overwhelmingly a subsistence crop, which means […]Read More Sirukilangu Varuval – A Rare Gem
Sometimes we cringe why some of the tastiest dishes are classified as unhealthy and Parotta is one such unhealthy indulgent food. Parotta comes in different shapes and forms and even in different spellings and this post is not intended to cover that exhaustive list. Instead we may touch upon those list and also appreciate the […]Read More Parotta – An artful delight
This is our first post in Eatploration category. We are planning to write our reviews on restaurant foods and food trips under this new category – Eatploration. To kick off this, we will write about our Bangkok Street Food Tour. Firstly, we thank Mark Wiens, famous food Vlogger, for his Bangkok Street Food guide which […]Read More Eatploration – Bangkok Street Food Tour
You may steam cook rice and you may pressure cook spicy mutton curry, but when you cook both together it is a Mutton Briyani. Okay, that first line is to give a simplified understanding of what Briyani is. In fact, History of Briyani suggests the same when Mughal Kings wanted to cook rice and meat […]Read More Briyani – A spicy tranquillizer!
Gooseberry is one of a rarest thing which has a dynamic taste. When you take a bite of it, initially it will be bitter and slowly turns into sour taste and finally ends with a sweet taste. This one single ingredient can give a tour of taste to your thousands of taste buds in your […]Read More Gooseberry Soup – A journey of taste!
Yes, you read it right. There are people who eat goat blood. If you have never eaten goat blood fry, you might be thinking of goat blood as red thick liquid boiling in a pan. No, it does not look like that. In slaughterhouse, goat blood is collected in a small plate and they sometimes […]Read More Vampire’s recipe – Goat blood fry