During my stay at Amban Guest House in Kannur, Kerala, I had the pleasure of Mrs. Shayana's tutelage during her preparation of a typical Keralan lunch: fresh fried fish, fish sauce, Sambar dal, and a lovely side vegetable dish of turai. Most of the ingredients, except the fish and some spices, were harvested from the organic garden in front of ...
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I grew up eating chapatis because my mother made them all the time at home. Did I have an Indian mother? No, but she was a vegetarian hippy during the 70's, and via that culture came my backdoor introduction to the cuisine of India. As it turns out, these gloriously easy and delicious flat breads are one of the things ...
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Ghee has almost mythical properties in Indian culture and Ayurvedic cooking. It is used as a cooking fat that resists spoiling without refrigeration, but can also be used as a massage oil and elixir to pacify Vata and Pitta doshas, and to a lesser extent, Kapha, if that dosha is not in a state of vitiation, or imbalance. Ghee is ...
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I'm not going to lie, I struggled with this recipe for many months before I was able to produce an outcome that I found satisfactory. It's not that this recipe is complex—there are only two required ingredients, after all—but it does require good ingredients, patience, and an understanding of technique. Paneer is a simple Indian cottage cheese that is not ...
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