Tawa Pulao

Tawa Pulao

*+-When Desi and I lived in Mumbai — or Bombay as those of us who left the city in those days still like to call it — there were nights, after wrapping up the graveyard shift at the newspaper we both worked for, when we would set out with co-workers and friends to scour the city’s streets for…

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Mushroom Biryani

Mushroom Biryani

*+-The other day, as the fragrance of my easy and quick Mushroom Biryani filled the kitchen, I was back for a moment in my aunt’s kitchen in Bombay. Akka, my dad’s sister in whose Vile Parle home I spent many wonderful summers as a girl, was at the stove, frying up the onions for her…

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Thayirsaadam

Thayir Sadam or Curd Rice

*+-Some of you might wonder why curd-rice should merit a post of its own, but to understand that, to misquote Atticus Finch, you’d have to wear a South Indian’s shoes and walk around in them. Curd, or yogurt, and more specifically curd-rice, is mighty important stuff to a South Indian. When my in-laws visit, they…

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Adai

*+-Adai was one of the first foods I tasted in my Tamil mom-in-law’s kitchen. It became an instant favorite. Unlike its simpler but yummy counterpart, the plain old dosa, an Adai is a star, hiding complex flavors beneath its lovely, golden skin.It is also, in my opinion, a little more fun to cook because it…

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