Vatha Kuzhambu is a dish originating from South India. It is a gravy, that is packed with spices and powerful flavours. It is usually served with steamed white rice and ghee. It is a staple dish in every South Indian household. It is made sometimes with onions or special seeds.

Imagine walking into the dining room and the smell of your favourite dish  hitting your nostrils, making you drool. On top of that, seeing it and imagine being able to eat it, devouring the taste of each bit of the food. Imagine eating this hot, crispy dumpling that’s soft inside, along with this hot, tangy…

Pongal is a popular rice dish in Southern India and Sri Lanka. In Tamil “pongal” or in Telugu “pongu” means to “boil over” or “spill over”. There are two varieties of pongal, Chakkara Pongal which is sweet, and Venn Pongal, made from clarified butter. The unqualified word pongal usually refers to spicy pongal, and is a common breakfast food in…

What is molecular gastronomy? It is the scientific discipline that studies the physical and chemical processes that occur while cooking. Today the term is very often connected with chefs wielding liquid nitrogen, pipettes, edible gels, blowtorches and other equipment usually used in a laboratory. Molecular gastronomy also studies heat conduction, convection and transfer, physical aspects…

A paratha is a flatbread that originated in the Indian subcontinent, prevalent throughout areas of India, Sri Lanka, Pakistan, Nepal and Bangladesh, where wheat is the traditional staple. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough.Alternative spellings and names include parantha, parauntha, prontha, parontay (in Punjabi),…

Hot chocolate, also known as drinking chocolate, cocoa, and as chocolate tea in Nigeria, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. Hot chocolate may be topped with whipped cream or marshmallows. The first chocolate drink is believed to have been created by the Mayans around 2,500-3,000 years ago, and a cocoa drink was…

Bisibelabath is a very popular dish in Karnataka. The name Bisi bele bhaath is a phrase, which literally means “Hot Lentil Rice”. Spices like nutmeg, asafoetida, curry leaves and tamarind pulp contribute to its unique flavour and taste. This plate of scrumptious curried rice is a mix of rice, vegetables and a special bisi Bela…

Medu vada is a South Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack. The medu…

When asked to mention an African dish, what’s the first thing that comes to mind? That’s right: Babotie! Bobotie is a Cape-Malay creation, and they spice it up even more with cumin, coriander and cloves. It is also made with curry powder leaving it with a slight “tang”. It is often served with sambal. It’s…