Chef Bhatt cooks up an authentic Tamil Nadu dish called Meen Kozhambu. 'Meen' means fish and 'Kozhambu' is a gravy preparation made with a lot of tamarind and chilly powder. A hot and sour dish.

There is much more to Tamil cuisine than dosas and sambars ... Chettinad Biryani to the delectable Kola Urundai, these special recipes embody the region's culinary heritage.

Makar Sankranti, India's harvest festival, is celebrated with regional variations of Khichdi. Classic recipes like Bengali Bhuni Khichuri, North Indian Masoor Dal Khichdi, Gujarati Vaghareli Khichdi, ...

It is unique in taste and texture from the conventional sambar. A great way to enjoy this vegetarian lentil curry not only on Pongal (A Tamil harvest festival), but also on those special days when you ...

Some communities in Tamil Nadu also make a kuzhambu (gravy) with a mix of country vegetables (see recipe) that is served as an accompaniment to Pongal. Dry roast the moong dal before pressure cooking ...

Hazeena Seyad is known in Tamil Nadu for writing recipes in both ... Hazeena Seyad is on a mission to keep lesser known “Ravuthar” traditional recipes from slipping into food oblivion.

A cookery book by a novelist and essayist, whose writings are often punctuated with verses from the Sangam and classical Tamil literary works, might raise many an eyebrow. “What, Nanjil ...