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

Turkish cuisine is known for its amazing variety of soups, diverse and beautiful. Here is one that I really loved. Let's begin by breaking down the soup name. "Malhuta" means combined or mixed, and refers to the combination of grains and letils. "Eksili" refers to sour that makes this otherwise heavy soup light and refreshing. So the soup means "refreshing sour mixed soup". And that is what it is. The lentils are almost entirely broken down, forming a creamy base. The couscou

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