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Anna Antony, hailing from Kooroppada in Kerala's Kottayam, found a niche for herself in the vibrant food scene of Chennai with Achayathis.
Kerala commemorates 100 years of embracing the 'chapati' during the pivotal Vaikom Satyagraha.
Most people who enjoy eating chapatis often wish for a method to store them safely to be used for a few days. Follow these steps to make soft chapatis and store them up to 3 -4 days.
Experts say that salt would never go stale or bad unless some minerals or flavours are added to it. When moisture gets mixed in salt, it may turn lumpy.
Everyone appreciates a hearty conversation as they scoop a spoonful of hot kanji, blow on it gently and then enjoy it.
Idli aficionados might be surprised to learn that their beloved dish might not have originated in India.
Restaurants owned by Keralites boast an extensive array of snacks, including chicken rolls, irachi pathiri, kunjipathal, and more.
Arachuvitta sambar is a classic Tamil Nadu dish made with lentils and freshly ground spices.
Prepared using the same method for making Koorkka ularthu, this stir fry is a deletable was to use jackfruit seeds, which are in season.
The addition of rice water contributes a subtle taste and texture to the rasam, enhancing the overall dining experience.
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