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 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