A South Indian breakfast classic! Paper thin dosas made with semolina or sooji.
A low fat South Indian dish which goes best with the coconut chutney. Relish this easy to make meal for breakfast.
Crisp thin parantha served hot with melted ghee, usually served with South Indian gravy dishes.
South Indian lamb curry with coconut milk, tamarind and curry leaf tempering.
South Indian dosa with a twist. This one's made with a cheese and chilly flakes filling.
South Indian style prawns fry.
A South Indian breakfast food, but delicious any time of day. Its light and easy to make. Steamed and best enjoyed with sambar and chutneys.
A south Indian uthappam recipe with an English twist. This one's topped with mushrooms, corn, spinach and pepper.
A south Indian dish which is usually watery and doesn't have a thick consistency like sambhar. Made with toor dal, lots of pepper and tomatoes, rasam can be eaten eaten as soup or with steamed ...
A quintessential south Indian recipe made at home in a microwave.
The smell of crisp vadas, the sound of spluttering mustard seeds, the taste of hot piping sambar made with fresh and pulpy tamarind - South Indian food makes us go weak at the knees.
Did you know that the 'dosa' is listed on the World's 50 most Delicious Foods? It also comes under the list of top ten Tasty Foods of the world. And once you will try these ...
But lately Ive been crazy for dosas, the heavenly crisp South Indian sourdough pancakes, particularly the classic potato-stuffed masala dosa.
The small Sri Mangalambiga Vilas eatery could be easily missed as a non-descript joint in this temple-cum-business town but for a board reading "Since 1914" kept outside amidst the bustle on the lane leading to ...
Your repertoire of South Indian delicacies may range from Coorgi pandi curry (pork curry) to nadan kozhi varuthathu (spicy chicken fry) but the one which is most popular and world renowned is 'idli'. A simple, ...
While Delhi welcomes the season of harvest with Lohri, a sizeable South Indian population in the capital greets the season with Pongal and Makar Sankranti.
From the creamy Rava Kesari to the ghee-enriched Mysore Pak, there are many marvellous southern creations that can make any sweet lover get hooked for life.
Today, I devour having gunpowder/chutney podi/pudi with hot rice and dosas, along with a generous pour of ghee of course.
A visit to the South Indian states is incomplete without a meal of parottas with spicy gravy. Here's a round-up of the most popular ones.
Amitabh Bachchan had asked the same question in the popular TV show Kaun Banega Crorepati, Season 1 that I'm about to ask you now - where does the dish Chicken 65 come from?