This is a simple recipe of Italian origins, but one that pops with flavour. The magic combination in this recipe is the melding of earthy mushrooms and anchovies. Anchovies have long been used as an "umami" agent in the Mediterranean and European cuisine. Across the world, anchovies have been used similarly: Jeotgal in Korea, fish sauces, Nam pla in Thailand, and Nuoc nam in Vietnam; shaved, smoked skipjack tuna in Japan; and other dried, salted, fermented, and fish pastes.

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

Mulgayi, the green, long eggplant, is loved as a vegetable, like most other eggplant varietals. To be honest, I have never cooked with them before. I have always wondered what they taste like, and once I saw this recipe, I had to experiment with them. Eggplants vary significantly in form; below is a brief description of a few of the wide varieties. Green long eggplants: These are the creamiest eggplants with minimal seeds. The skin is thin, and the flavour is mild and sweet i