Food and Stories……without Borders
Food spells memories, for all of us. But there are some dishes, the very thought of which opens an overwhelming floodgate of memories. This dish does that to me! I have eaten this baby taro in spicy yogurt curry, (otherwise known as chembu moru curry in my native language) as long as I can remember. [...]
Change – the only constant in my life! I get bored easily and possess an intense, almost obsessive need for change every now and then which reflects in all my aspects of my life. Be it career, fashion or daily menu – I crave for new experiences all the time. But I guess my intense [...]
I have eaten this dish a couple of times from dhabas (roadside Indian eateries) and thoroughly enjoyed it each time. Initially, I thought it was just a variation of the regular chana masala but finally, when I got my hands on the recipe, was fascinated to find out that this was a totally different dish. [...]
Another classic, traditional dish that enjoys its quiet spot on the Onam sadhya spread. For decades, like most Mallus, I called this dish potato ishtew (well, that’s how this dish is known everywhere in Kerala!) Finally, it dawned on me that its stew and ‘ishtew’ was just another example of how Mallus would copy something [...]
This dish is an inevitable part of every Onam sadhya (feast) and is made traditionally using white gourd or winter melon (kumblanga). But in spite of frantically searching in the farmer’s market or Indian stores, I couldn’t find this vegetable anywhere. So I decided to use native Australian cucumbers which had no physical resemblance to [...]
I originally intended to put up recipes for all the dishes that traditionally form a part of the Onam sadhya (feast). But unfortunately, I could not. Now that Onam is over and I have had the chance to prepare all these dishes once again, I was able to document it better this time from a [...]
The first time my mum made this biriyani, I was a little skeptical as to how it would turn out (blame it on my lack of culinary skills at that point). But years later, when I became interested in cooking, this was one of the first recipes I learnt from her. Simply because, it is [...]
