Vangi Bath (Eggplant / Aubergine / Baigan Rice), is a popular rice-based delicacy from the Karnataka cuisine, where small pieces of aubergine is cooked with select spices (vangi bath masala), and mixed with rice making it a meal in itself.
This mutton (lamb) recipe, slow-cooked in authentic Kerala style is mildly hot, and spicy, and has many great ingredients that God’s own country has to offer – great spices, coconut milk, and the signature coconut oil.
This recipe is from one of the most aromatic and spiciest cuisines of India – Chettinad! Chettinad cuisine, from the Chettinad region of the South Indian state Tamil Nadu, is known for it’s distinctly aromatic and spicy style. It has a lot of flavours going on, so finding the perfect blend of spices is the key.
Everything about this desi delicacy is celebratory. This restaurant style paneer butter masala is pure, divine Indian food at its best!
Morsels of chicken fried over a low flame with grated coconut and spices – This Kori Sukka brings together all the great flavours of the Konkan coast.
Erachi Choru is a traditional meat and rice recipe from the Malabar region of Kerala. Made with all the great spices of Malabar, and flavorful coconut oil, it is the taste and love of Kerala in a plate. For me, this recipe started from an insatiable craving for Biriyani, my favourite rice dish on a Sunday afternoon. It was a lazy weekend, and I didn’t have the patience or time to cook a proper biriyani. Nevertheless, the craving to devour some rice and meat cooked with spices was not just going away. Just before I was about to order a…
This Kerala Chicken Curry (Nadan Chicken Curry) is from my granma’s kitchen. An all-time family favourite, I learned this heirloom recipe from my mom.
Goan cuisine is not just about their seafood. Check out this wonderful chicken recipe that brings together a variety of spices and grated coconut in a succulent chicken curry.