Where food meets tradition
Rustle up some home made wheat flour pita bread to mop up that creamy dreamy hummus or to serve as a pocket for falafel, sauteed veggies, salads or any filling of choice. I love to fill these up with some crunchy and irresistible Purple Cabbage and Paneer Coleslaw.
Arcachuvitta Vathalkuzhambu is a spin on the classic dish, where instead of sambar powder, a freshly ground paste of coconut, red chillies and curry leaves lends the dish its delicious flavors and luscious texture. The seasoning of manathakkali (night black shade berries) lends depth and an additional layer of flavor.
An aromatic and delicious broth, this rasam is a celebration of the deep and sunny flavors of ginger and lemon. Ginger is brewed in water along with tomato, salt and turmeric, thickened with cooked toor dal, tempered with choice seasonings and finished off with a generous drizzle of lemon juice.
It’s dinner time. The honest roti and the saucy sabzi/curry are united together in holy matrimony in a gastronomic ceremony, only to be sacrificed at the altar of hungry mouths. Much like other popular food combo counterparts – dal-chawal, idli-sambar-chutney, puttu-kadalai etc theirs is a …