Among the many pet peeves this writer can be accused of, one is the assumption that South Indians are largely vegetarian. “I get irked when people confuse Tamil cuisine with Kerala or Malabari cuisine ...

Pongal is the perfect time to enjoy the freshest produce. This year, try the traditional mochai kulambu, a Tamil Nadu staple made with lima beans, black-eyed beans, and vegetables. Rich in protein ...

Different regions in South India prefer different types of Sambars. Tamil Nadu’s is spicy, Andhra’s thicker, Karnataka’s ...

Celebrated with kites in Gujarat, prayers in the north and Pongal in Tamil Nadu ... It’s also a global staple, and hence important for food security everywhere. The cultivation and sanctity ...