One of the most common vegetarian dishes in North India is bharta. It is simple to make and therein lies the magic. The word originates from Sanskrit, "Bhrt", which means "to crush or mash", describing how the dish is prepared. It has a long history dating back to early agrarian communities of the Indo-Gangetic Plains. It can be made with a variety of vegetables, eggplant being the most well-known, but also potatoes, gourds, pumpkins and other vegetables. The magic of the bha

This is a classic recipe in Chettinad. Eggs are a staple, easy to get, cheap and an excellent alternate source of protein. This is a simple and quick recipe. The eggs are boiled, then doused with a dry, peppery, aromatic sauce. The combination is perfect; tangy tomatoes form the base of the curry, and the spices infuse it beautifully. This dish is usually served as an appetiser, especially with drinks, but you can also serve it as a side dish. This South Indian cookbook bring

This is a poriyal, but not in the truest sense. A traditional poriyal is a South Indian dish, primarily seen in Tamil Nadu, that is a dry stir-fried vegetable dish with a specific recipe. Here, the recipe is followed, but the dish is made as a curry; it is very unusual. This is a robust curry. The flavours are bold, the eggplant soft and creamy. I love the combination of spicy and sour that this dish portrays. Southern Spice is a thin volume of amazing recipes by a master che