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ARCHANA PIDATHALA BLAZES HER OWN TRAIL IN A FAMILY TRADITION OF COOKING AND WRITING INTERVIEW & PHOTOGRAPHS: ROHAN KAMICHERIL t’s a brilliant Bangalore morning when I ascend to Archana Pidathala’s aerie of a Bangalore apartment. Pidathala, greeting me at the door, is apologetic for the chaos of the morning. "I don’t know what these people are doing,” she says, perplexed, about the sound of hammering floating into the apartment from the scaffolding of a nearby high-rise that’s

There are so many wonderful, colorful, and intriguing recipes in Archana Pidathala's book Five Morsels of Love that you'll be spoiled for choice when it comes time to pick one. This recipe, for pulagamu, a quick and simple dish of rice cooked with a handful of spices and split green gram, is a perfect window into Pidathala's unique way with ingredients and the elegant simplicity of the food of Kurnool. You can read more about Pidathala on Tiffin over here. PULAGAMU | SPLIT GR