In most Iyer homes, Sambar generally falls into one of two categories. Sambar is a South Indian spicy vegetables in gravy dish One is the Araitchuvitta Sambar, Here roasted spices and fresh grated coconut are ground into a fine paste and added to the gravy. The other is the Podipotta Sambar where a “Podi” or a…
Curries - Main Dish
For most of India, Sambar is a South Indian staple of vegetables cooked in a tangy gravy and the perfect pairing with Idlis and Dosas. It is indeed that, but is much more. More often than not, in homes in my part of the world, Sambar is also the perfect accompaniment for a meal of rice. We make Sambar in a few different ways and the most popular recipe is the one which is made with a coconut and spice paste. However, it was only during a recent conversation with someone from the North of India that I realised that…
I have visited Hyderabad but it was a a long time ago, long before I started blogging about food. We were there on a short stay and though we managed to spend half a day at the Safdarjung Museum, we never got around to eating out and so missed a taste of the famed Hyderabadi cuisine. One of the more
In Goa, the Catholics cook something called Caldeen which is how the Portuguese word “Caldinho” sounds like when spoken. So Caldeen is obviously a dish of Portuguese origin and influence. The word “Caldinho” (from Caldo which means soup) means “small or little soup”. Most Goan Catholic food is non-v
￼ I must confess that the eggplant is not one of my best loved vegetables. In fact, it is only now that I’m slowly developing a liking for it and even then it’s mostly in dishes that I have cooked because I know how I like it!
As children, one of the rules that got strictly enforced at the table by our father was that we had to eat whatever our mother cooked for the day without refusing it. We did get served smaller helpings of food we didn’t particularly like, but if either my sister or I said we didn’t like something the punishment was an extra helping of it! And we didn’t get excused from the table till we had eaten it all because wasting food was not encouraged.
I have to confess right here, that I know very little about Bengali food. I am from Kerala, which has something in common with Bengal including Communist/ Marxist governments from time to time, a love for fish curry, plain white saris with a red border in Bengal and gold in Kerala, and an obsession…
We have been exploring each other’s traditional cuisines these past two months in the course of our Velveteering. We tried Alessio’s Caponata and Pamela’s [Laksa](http
A “kootu” is made with one vegetable (sometimes two), Bengal gram lentils and a spice-coconut paste. This preparation does not have a gravy as such, yet cannot be defined as “dry” because the spice-coconut paste coats the vegetables and lentils resulting in a moist and semi-solid consistency.