Our Cassava and Spinach Subzi recipe is inspired by the subzi we enjoyed so much in our thali lunch at Solitude Farm Cafe in Auroville. Subzi is a Tamil word referring to a dry curry. Spicing is still present but these recipes omit the fluids that make the usual curry or spicy gravy Indian dishes …
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 – …
Mariya Family Restaurant Bakery and Ice Cream is a favourite roadside cafe in Kerala. It’s located in Pullapara on Highway 183. This road leads from the coast near Kottayam to Periyar in the hills and depending on which way you are headed it seems to be ever-ascending or descending. It’s a hairpin turn infested snake …
All Indian food goes better with an astringent chutney or pickle on the side. This is a quick and easy recipe for a pickle that can be as hot or as mild as you like. We used one teaspoon of the chilli powder but the recipe from chef Jerry Matthew at Spice Village called for …
This recipe is a dish that we tried at CGH Spice Village’s 50 Mile Diet Restaurant. Chef Jerry Matthew kindly shared the recipe. The 50 Mile Diet restaurant’s goal is to serve food grown within that radius from the restaurant. Fortunately, being on the Kerala-Tamil Nadu border, the hotel is located close to an area …
Avial is a vegetable stew with many variations. This one is full of local pumpkins, yams, and beans available during Onam, Kerala’s harvest festival.
We love this pineapple curry with a big plate of Sheril’s Barbeque Chicken and some fluffly white rice. A version of this recipe has even made it to the New York Times. Sheril often riffs on the ingredients and after visiting him on several occasions, we are sharing our favourite version. It has a green …
Chopping, chopping, chopping! We can still hear the joyful cackle that follows this refrain as we’ve stood with Sheril at the Thekkady Barbeque Cooking School preparing this dish. The finished taste is all the incentive you need to do the slicing and dicing for this recipe. This puts green beans on a coconut-y pedestal.
Coated with zippy spices and fried in coconut oil, these are not your everyday fries. A terrific accompaniment to Sheril’s Barbeque Chicken Masala.
This is a dry stir-fried dish. It’s quite like a coleslaw as it has the cabbage and carrots. The difference is that this coleslaw is very coconut-y and it’s eaten warm. I learned to make it in 2012, on my first trip to India, in the kitchen with Mrs. Abraham and I’ve been enjoying it …