The Chettinad Cookbook

The curry leaf is omnipresent in most Indian dishes. However, it is used a few leaves at a time adding a mild flavor. This curry is all...

I have become a touch obsessed with Chettinad cuisine, complex, spicy and lots of diverse flavors. Yams, and there are quite a few...

A snake gourd is one of those vegetables that you look at in the grocery store and wonder "What do you do with that?" It is between 3-5...

A mandi is the water used to wash rice, not the superb Yemeni (now more Arab) rice dish, in this case. As you allow polished rice to sit...

Today is Pongal, also called as Sankranti, Lohri and Bihu in different parts of India, a significant festival in our culture, the end of...