After leaving The Bangala, as we whizzed along the Karaikudi to Pudukkottai Highway, near the Thirumayam Fort, our driver Murali asked if we’d like to see a small Shiva Temple that he knew about. We had a long day ahead and had really only just got going but how could we say no? We trusted …
Read more about A Shiva Temple near Thirumayam on the Karaikudi to Pudukkottai Highway
What has nerves of steel, lightning fast reflexes, and the focus of a laser beam? If you said a professional driver in India, you’d be correct. There are a lot of stereotypes about India we can bust. The state of the roads and driving may not be one of them. There’s no refuting this stereotype. …
This hearty bowl is grainfree and served warm for breakfast. It’s a completely nourishing way to start the day and each time we visited the cheery Pumpkin Tales cafe, Karen had to have it.
Chennai had always served as a jumping off point for us. We’d usually land in the wee hours of the morning from an overseas flight and bolt straight south to Mamallapuram like a child to the loving comfort of it’s mother’s arms. We never spent anytime in Chennai because, like children perhaps, we found it …
Charm It is defined as the power to give delight or, to control or achieve as if by magic. Our friend Chindi Varadarajulu, executive chef and co-owner of Pumpkin Tales in Chennai, is full of charm. Perpetually smiling and caring for others, she’s a bubbling fountain of energy who gives delight to all who know …
Read more about Chennai’s Charmer – chef Chindi Varadarajulu
After our dosa-making lesson with chef Dhiraj at Grande Bay Resort in Mamallapuram, he looked at all the batter his talented team had produced and with a sparkle in his eye, started to flex his creative chef brain. Pretty soon we were flipping these Utappams and fortunately for Pauli-Ann and I, this thicker version of …
Read more about Utappam – thick pancakes topped with vegetables
The banana flower is a long burgundy bell or bulb-like protrusion found at the base of a bunch of bananas. Peel back a layer of leaves and you’ll find delicate florets that can be plucked and chopped for these crispy fritter delicacies. They make a delicious snack or starter. Before you make this recipe, we …
This recipe calls for raw green bananas which are abundant in South India. These are not the unripe version of North America’s “Chiquita” yellow banana. They are similar to what we can buy as unripe plantains. They are starchy and used as a vegetable instead of a fruit.
Bananas are one of the most beloved foods in South India and South Indians take them very seriously. One friend in Kerala, Mr. Abraham, who you’ll meet a little further along in our storytelling, has six kinds of bananas growing in his backyard. Tamil Nadu is India’s largest banana growing state weighing in with a …
A Kozhambu (can also be spelled Kuzhambu) is a gravy that accompanies the main carbohydrate of a meal – or in this variation with fish – the protein. A Kozhambu can be like a broth, very thin and flowing, or thicker like a gravy but not as thick as a kootu or stew. It may …