As food lovers and cooks, we were excited to meet Gopi Kishore Byluppala, the CEO and Founder of a place called The Culinary Lounge in Hyderabad. As our car pulled up in front of its gates, we noticed a bouquet of freshly painted homes in soft pastel shades clinging to steep hills surrounding it. Tall …
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 …
Karrupiah is the master chef at The Bangala in the town of Karaikudi in Tamil Nadu’s Chettinad region. From the time I first met him in 2014, until my return with Pauli-Ann two years later, I dreamed of cooking with him. Karrupiah is the expression of what is good in all cooks. He lives to cook …
Yes, there is a time in our travels that we will always remember by our friend Aachi – and the day we ate 50 dishes. Aachi is a kind and generous, but oh so astute business woman. Here’s the story. “It is a part of our culture to put others before yourself.” We are enjoying …
If you’ve only got 36 hours in Kochi, here’s a great piece detailing all our favourite things to do. You’ll be busy from dawn until dusk in this gem of the Malabar Coast. On the Water There’s water everywhere in Kochi so start the afternoon of your first day here with a boat cruise around …
Read more about 36 Hours in Kochi; Our Favourite Things To Do
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 …