Paratha is an unleavened flatbread, popular in the Indian subcontinent, especially in India, Pakistan, Bangladesh and Nepal. It is made with either whole wheat flour or maida. The dough is rolled out and cooked on a flat tawa, often with ghee, butter or oil. Parathas can either be made simple,…
Momos chutney is a bold, spicy and slightly tangy dipping sauce traditionally served with steamed or fried MOMOS. It is commonly associated with Tibetan and Nepali cuisine and is widely loved as an Indian street food. Momo chutney is made by boiling tomatoes and blending it with spices like red…
Momos are soft, bite-sized dumplings popular across the Himalayan regions and parts of South Asia, especially in Nepal, Tibet and Bhutan, India. They are a popular street food and a comfort dish enjoyed at gatherings, festivals and parties. Momos are made from a simple dough of flour and water, rolled…
Mutton 65 is a spicy, slightly tangy, deep-fried South Indian appetizer made with mutton (goat meat). It is crispy on the outside with a tender and juicy inside. It is commonly served as a starter or as a side dish with biryani or fried rice. Mutton 65 is a variation…
Mutton bone soup is a rich, slow-simmered broth made by cooking goat bones with spices and herbs until the flavours and nutrients are fully extracted. The bones often include marrow bones and joints. As it cooks, the marrow melts into the broth, giving it a silky texture with robust flavour.…
Poriyal is a simple, dry vegetable stir-fry from South Indian cuisine, especially popular in the state of Tamil Nadu. It is non-spicy, easy-to-cook and is often finished with fresh grated coconut for an extra flavour. It is commonly served as a side dish for rice along with SAMBAR, KULAMBU or…
Vatha kulambu is a classic South Indian tamarind-based gravy, especially popular in Tamil Nadu cuisine. “Vathal” refers to sun-dried vegetables and the “kulambu” refers to the gravy. It is spicy and tangy curry with a rich flavour to it. It is usually served with hot steamed rice, along with any…
Vathal or vadaam is a sun-dried vegetables or berries used in a South Indian cooking, especially in Tamil Nadu cuisine. The vegetables are preserved by soaking in salted buttermilk or boiled along with salt and then dried under the sun until completely dehydrated. It is especially popular during monsoon season…
Honey cake is a soft, syrup-soaked dessert commonly available in local bakeries across South India, especially in cities like Chennai and Bangalore. It is nostalgic favorite for many 90’s kids. It is often sold in square or rectangular slices, wrapped in butter paper or served in simple takeaway boxes. Unlike…
Idly podi is a traditional South Indian dry chutney powder made from roasted lentils, dried red chillies and few other spices. It is also called as milagai podi or gun powder. It has a coarse texture to it. Idly podi mixed with sesame oil or ghee creates a flavorful dip,…