At the heart of Andhra cuisine is a type of curry called the "pulusu", meaning sour. Andhra cuisine uses a number of souring agents: tamarind is the most common, along with roselle (gongura) leaves, lime, dried green mango (aamchoor), and buttermilk. These curries are usually vegetarian and are made with vegetables or lentils. This is a lovely curry that highlights the sourness by using both tamarind and green mangoes. The sweetener is jaggery for an earthy sweetness, and it

This is an Asian-inspired noodle dish made in a contemporary style. It is getting hot in Delhi, so I am making the sudden transition to cooler foods, lighter, more aromatic and cooling. The intense heat stifles the desire to cook and spend time in front of a hot flame, so my dishes are getting simpler. This is a cold dish; the noodles are starchy yet light. The dressing is tart-sweet and has a pop of heat. The roasted eggplant adds a lovely earthiness, and the mango fruit nua

In India, we know of the Paan leaf, Betel leaf, Piper betle , a chew that is beloved by the nation. It is used as a wrap with calcium hydroxide, catechu (which gives the red colour), and araca nut seed, and often with rose jam (gulkand) for a sweet version. There are more varieties, some with tobacco, and various other spices and herbs. These are always chewed raw, and the taste of the beetle leaf is pungent. And then I discovered, with Naomi at her home, Miang kham, the Laot