Huge gratitude and credit to our friends Sumeet Nair and Anita Goubert for sharing this flavourful recipe with us. You can find a plethora of inspiring recipes from Sumeet with his latest project Yummefy. It’s so fun to have such a creative and food-loving friend. Sumeet’s work is artful and professional and most importantly – …
Our wonderful driver Murali was a great ice cream model for us! He always seemed to know when we needed a break on the road and where to find the best dosas, chai and kulfi – India’s richer, creamier version of ice cream. Kulfi traditionally takes two days to make, with one whole day spent …
There’s so much to like about this dish. Jackfruit is a beloved food of South India and, when in season, locals dice the fresh ripe fruit, combine it with a bit of ghee and jaggery, and boil off the liquid to create a dry jam or veratti that they preserve for future use. A tablespoon …
Isha’s Coconut Mango Crisp is a little slice of heaven for me. I was 25 years old the first time I tasted a mango. A Pakistani friend I worked with invited me home to experience his wife’s cooking. I watched transfixed as she pulled dough balls from a warming cupboard and proceeded to roll out …
Most of our recipes come with a story. Here’s the one behind these tasty Cashew Coconut Ginger Bars. We did not know it until our visit to Tamil Nadu but India grows a lot of the world’s cashews. And, now that we’ve been to South India a few times, we can tell you that along …
Raman is one of the sous chefs at The Bangala. He is not only in charge of the dining room, he also makes all of the desserts. I happened to mention how much we enjoyed The Bangala’s Fruit Compote and he beamed. He also took me straight to his pantry. Together, we rummaged the ample …
Carrot Halwa is a rich and gratifying dessert. People associate spicy food with India. But, all that heat is balanced with an incredible array of sweet treats. You see it everywhere you travel in the country. This Carrot Halwa is an easy to make pudding that delivers satiety. A little bit at the end of …