Ashwin Rajagopalan

Fiery! That's the impression you might have of Chettinad cuisine if you've dined at the countless Chettinad diners in Chennai or Bengaluru. Nothing is further from the truth.

The short and sweet weddings are a complete contrast from the wedding feast. The Kerala Sadya (literally means banquet) is an elaborate meal with at least 20 different items

Like most other communities weddings and special celebrations are the ultimate showcase for the Tambram fest.

Mysurpa has developed a loyal legion of fans well beyond the Vindhyas. Most dessertarians find the melt-in-your-mouth texture of Mysore Pak quite irresistible.

Located exactly halfway between Chennai and Bengaluru, Ambur was an important town in the erstwhile Arcot region that were once lorded over by the Nawabs of Arcot. What used to be loosely categorised as Arcot ...

Pongal is a play on the Tamil word pongu meaning to boil over. The Pongal festival is celebrated on the first day of the Tamil month of Thai and is often referred to as Thai ...

It's what the locals call Line Bazaar Pedha that prompted me to make the trek from Dharwad from Hubbali. Aside from being the commercial hub of Northern Karnataka.

The main ingredient of Puliyogare is tamarind, a rice dish which is a hot favourite in South India. Puliyogare is also a popular temple food that is offered at 'Temple prasad'.

If you thought that there's just one way to make an idli, think again.

Idiappam in Tamil Nadu and Kerala, nool puttu in Coorg and southern Karnataka, and also puttumayam in Malaysia; string hoppers go by different names but are cooked in all these regions following a near identical ...