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Rasam

Rasam, in Tamizh, Telugu, and Kannada, means essence, or juice. A thin and watery (in that it’s more fluid than dal, not bland) soup generally made by infusing tamarind and tomatoes in water over time, and seasoning it with spices and tempering, rasam is a traditional dish that finds its home in many South Indian meals, and is served as an accompaniment to rice, although there’s a unique satisfaction in just drinking a tumbler of the stuff on its own. 420 more words

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Paneer Pattani Masala, and a great new restaurant

That a person who loves cooking also loves to eat is not really one of the mysteries of the universe. Today’s post is just about that. 99 more words

Blog+Stories

Fine Biscuit

When the French came up with the Palmier, not only did they win French hearts (yes we went there), but they also did us Hyderabadis a favour. 61 more words

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How to make a simple tarka dal

In my house, tarka dal is one of the simplest, fastest comfort foods. Everyone in the subcontinent knows what dal is and has their favourite kind, and more often than not, they know how to make it. 734 more words

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Egg Bhurji

So there was a little bit of a boo-boo, and this post suddenly went somewhere it shouldnt have… Blogging is hard work, guys, cut me some slack! 240 more words

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Korma

The word korma means braise in Arabic, and descends from kavurma, literally ‘cooked meat’ in Turkish. This dish is rooted deeply in the Mughlai cuisine of India and Pakistan, and can be traced back to the sixteenth century, during the first Mughal incursions into India. 229 more words

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Thayirsadam

Literally curd rice in Tamizh, thayirsadam is probably the one dish that I will never say no to. Like never. I’m being very serious. Every time I come home and I feel horrible, if there’s yogurt and rice at home, I make myself some of this (or get my mother to make me some), and eat it with a little spoonful of avakaya (mango pickle). 336 more words

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