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Never a dish too many!

Posted by: The Gastronaut on Wednesday November 16, 2016

Autumn is moving to winter, and if you live in Delhi, you’ll know this season presents ample opportunities for garden parties and get-together’s. I was fortunate enough to be invited to a lunch that featured only South Indian cuisine. It was a potluck of sorts, and boy, what abundant luck awaited us!

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Reminisces from the ‘Route’

Posted by: The Gastronaut on Wednesday August 17, 2016

It is more than a notable few that have fallen to the lure of the spices from South India. If the ancient Spice Route had Christopher Columbus and Vasco da Gama seeking the fragrance of the ‘Spice Garden’, today’s food aficionados too cross lands and seas for a taste of the exotic South Indian cuisine.

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A Real Taste of Coorg

Posted by: The Hummer on Thursday June 20, 2013

Far in the highlands of Kodagu, in the Western Ghats of Karnataka, resides a race of warriors whose origins have been somewhat shrouded in mystery. Armed with a unique set of culture and customs, the Kodavas of Coorg have made an indelible mark in various sections of Indian society. But according to me, what truly sets them apart is their rich and flavourful cuisine. There is a popular phrase amongst the Kodavas...

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Southern Spice: The Pentaflavours
Part IV – Kerala

Posted by: The Gastronaut on Friday November 23, 2012

For a lot of people, the mention of Kerala triggers a scrapbook response. Stock images of backwaters, houseboats, Ayurvedic massages and Kathakali rasas, dutifully flip by in the mind’s eye. I’ll concede, experiencing all that in person could very well prove it’s everything it’s cut out to be. But too often a certain something falls by the wayside in the rush to tick off your share of advertised Kerala experiences. Yet all is not lost.

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Southern Spice: The Pentaflavours
Part III – Karnataka

Posted by: The Gastronaut on Thursday October 25, 2012

Much like flavours brought out slowly but skilfully from foods over a slow flame, the cuisine of Karnataka which boasts myriad preparations perfected over decades, proves irresistible to its growing cult of followers around the world. 

Karnataka’s culinary superstructure has risen on a rock-solid foundation that leaves very little to chance. From precise dimensions of the ideal kitchen to details of accoutrements, the important 17th Century treatise Shivatattva Ratnakara, throws light on collective local wisdom. 

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Southern Spice: The Pentaflavours
Part II – Andhra Pradesh

Posted by: The Hummer on Wednesday October 10, 2012

Andhra Pradesh is to the South of India what Tabasco is to sauces. Incandescent.

One can’t expect any less from the state that has the distinction of being the leading producer of red chillies in India. Andhra Pradesh is also one of the largest rice producing states in India, second only to West Bengal. But there’s more. What exactly might one expect of an area surrounded by Maharashtra, Chhattisgarh and Orissa in the north...

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Southern Spice: The Pentaflavours
Part I – Tamil Nadu

Posted by: The Gastronaut on Thursday October 4, 2012

A trip to the Cultural Capital of the South had the band of friends enthused. Food was the first thing on our minds and for a change the vegans had beaming smiles. 

In the words of Albert Camus - you always get exaggerated notions about things you don't know anything about. This should explain the behaviour of a few of us who when required to make a call on vegetarian dining options, invariably think South Indian.

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Pongal – Harvest Cheer and a Whole New Year

Posted by: The Gastronaut on Tuesday January 10, 2012

Around this time of the year, yes right at the start, I usually hear friends in towns and cities around the world complain that New Year's day passed them by too soon. I commiserate but never let on that I am far from any such quandary. For if the flaming New Year brigades passed me in a dash...

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Dine like a King

Posted by: The Gastronaut on Wednesday December 16, 2009

From everyday meals to celebratory feasts, I am always astonished by how evolved and intricate Indian culinary practices are, but particularly, the luxury of royal culinary traditions is a fascinating subject to me. In this respect, South India is an enchanting region, with kingdoms within kingdoms and cultures of food that vary wonderfully, covering every aroma, texture and flavour the mind can imagine and the tongue experience.

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Feast of the Kannadigas

Posted by: The Gastronaut on Wednesday November 4, 2009

The cuisine of Karnataka is a wonder. Shaped over long centuries by time and weather, each region of this ancient land has its own unique and exciting way of cooking. Distinct flavours and fashions mark the experience of every regional cuisine, and every cuisine marks the experience of its inventors – the daily traffic of theirs lives, their history, their joys and celebrations.

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