Chettinad cuisine is characterised by its spiciness. And these eggs are no exception. This is a simple recipe, perfect for a quick breakfast or a light lunch. The eggs are perked up with the chillies and the spices, making this dish quite addictive. This South Indian cookbook brings the unique cuisine of the Chettinad Tamils to my shelf. This now-popular cuisine is known for being extremely spicy, complex, and distinctive. This book is a wonderful collection of recipes that m

I followed this recipe from the cookbook, but added the spaghetti to give the dish some volume. Mushrooms are not native to the Arab world and are a new introduction to their cuisine brought about by modern infrastructure. This salad, though, plays with traditional flavours with modern ingredients. The salad is wonderful and light. I chose to use oyster mushrooms; they are now easily available in India, and I love their subtle flavour. They add an earthiness to the salad that

One of my favourite spices is sumac; it has a sharp sourness and a bright colour that I cannot resist. Sumac is an old spice, its name derived from the Semitic root "smq," meaning "red". The name has undergone various transliterations, "Sumach in Latin and Old French, and "Summāq" in Arabic, illustrating the old heritage of this spice. The botanical plant is called Rhus coriaria, a plant that grows abundantly in the Mediterranean and the Middle East. One interesting fact abou