Isha’s Green Gram Sprout Salad is loaded with nutrition and energy. Sadhguru says that, “when one thinks about food sources, and getting the most bang for your nutritional buck, there’s nothing more concentrated than nuts, legumes and seeds because they contain everything needed to become a healthy, vibrant plant.” Isha fills their menus at workshops …
Sāmbhar is everywhere in South India. Isha’s Sāmbhar Sadham is an especially delicious version. What is it? Sāmbhar is a vegetable and lentil stew. It’s usually enjoyed for breakfast with idli or puttu (rice dumplings or rice and coconut cakes). Sadham is Tamil for rice. With the addition of Sadham to Sāmbhar, the dish becomes …
This Okra Curry is inspired by the plethora of fresh produce we saw at our stop at a roadside vegetable market near Madurai. The recipe is adapted from our previous cookbook – A Spicy Touch: Family Favourites from Noorbanu Nimji’s Kitchen. You could substitute eggplant, another great Indian vegetable. Both are equally delicious as prepared …
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 …
Karrupiah really could cook this dish of Mutton Curry – Mutton Kozhambu – with his eyes closed. To test if the meat is as tender as he would like it to be he twists a piece between his thumb and forefinger to see how easily it gives. If it’s not fall apart tender, back in …
Read more about The Bangala’s Mutton Curry – Mutton Kozhambu
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 …
The Bangala’s Chettinad Mutton Fry – Uppu Kari – is the first of a few great plates we’ll be sharing from their master chef Karrupiah. Our friend, Sumeet Nair, worked for three years with the team at The Bangala to record Karrupiah’s recipes. Spending many weekends and all his holidays at this boutique hotel in …
Nimmy Paul says you can vary the vegetables you use in this Avial dish but it should always contain a starch like yam or potato. Plus, a soft vegetable like a raw green banana or plantain and a green vegetable. Enjoy this bright and colourful dish as a side or on its own with appams …
Nimmy Paul’s Chemeen recipe uses small pink prawns that are as tender as can be. Careful selection of ingredients goes a long way to making any dish and with a delicate seafood dish, this is especially true. Kokum – another of the key ingredients in the dish – is a small round type of tamarind …