Apr 14Cooking Hoysala Karnataka Food with Three SistersThe map of the cuisines of Karnataka is intricate and complex. It varies widely from the fish-forward specialties of the coast to the hea...
Apr 14Mysuru KootuThis simple vegetable and lentil stew, which I ate during a memorable cooking session with the three wonderful sisters Vijaya, Vishala, a...
Aug 14, 2017Making Rava with Sonya Kharas“It’s just two-two-two-two,” says Sonya Kharas as she adds two heaping tablespoons of sun-yellow ghee to a heavy enameled pan. It’s a war...
Apr 29, 2017A Goan Feast With Karen Andrade“If you want to get strong eat meat, if you want to get smart eat fish.” This truism was handed down to Karen Andrade by her father when ...
Jan 23, 2017Making Chamsur Palungo with Rachana and the League of KitchensRachana with a plate of sel I’m elbow-deep in a steel bowl filled with shredded vegetables and paneer, a mixture that will soon be filled...
Nov 16, 2016Making Aloo Anday with Zainab Shah“When I was growing up, if it was Sunday, that meant aloo anday,” says Zainab Shah as she gathers the few basic ingredients for this most...
Sep 28, 2016Making Nucchina Unde in Basavanagudi with Lakshmi Sudhakar and Sudha VenkataramanLakshmi Sudhakar (L) and Sudha Venkataraman (R) An ongoing column that explores the wide, wonderful world of home cooking. Every cuisine ...