Indian broad beans are commonly found across India, and are a favourite. They are seen as huge piles at the market or at a vegetable grocer, and shoppers gather around to pick out the most tender beans. They are also called papdi in Gujarat, Bakla in Bengali, Avarakkai in Tamil, and Kadale kayi in Kannada. Vepudu is a specific cooking technique from Andhra Pradesh, similar to Asian stir-fry. But it differs in that water is usually added to the wok to blanch the vegetables. Th

As we travel to the West Coast of India, we reach the region of Karwar, one that is renowned for its cuisine. One of the quintessential dishes of the region is an "Ambat", which translates to "sour". It is a staple in the region: a dish made with a thick coconut base, chillies, and a souring agent, traditionally the local kokum. Kokum (Garcinia Indica) belongs to the mangosteen family and is indigenous to the Western Ghats, where they thrive. It is a small, dark purple fruit

Eggs and olives are a superb combination. The salt of the eggs is balanced by the plainness of the egg whites; they support each other beautifully. This is a traditional salad with a pop of flavour. I chose to serve it more like a deviled egg rather than the traditional tossed salad format, just for visual effect. The sumac adds sourness, the pine nuts add a nutty flavour, and the paprika adds smoky heat. They are all well-balanced, and these are small bites that are deliciou