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These spiced wafer-thin kappa papadam would make the perfect addition to your Vishu sadya.
Kalmas can be made with egg, chicken, beef and prawns.
The fragrant bukhari rice is an Arabian speciality that could be the centrepiece of your next iftar feast.
The Keralites living in the Gulf countries had to burn holes in their pockets as they replaced the Indian onions with the costlier ones from Egypt, Thailand and Turkey.
The name Chikmagalur has been derived from the Kannada words chika, magal and uru which means ‘the town of the younger daughter’.
The spicy dish can be the centre piece of your spread.
A healthy meat alternative, soya chunks can be eaten daily in moderation.
The addition of rice water contributes a subtle taste and texture to the rasam, enhancing the overall dining experience.
It's a myth that women's facial hair would grow back thicker after each shave. On the contrary, they assume only their former shape and growth after a recess.
Here's what you might find on the table during a Kerala Easter feast.
