The Mangalorean Catholic community of India is famed for some delicious meat preparations. Being half Manglorean myself, some of the popular dishes find their way to my dinner table every other week. This Mangalorean mutton gravy and its aromatic masala brings back memories of the old stone and the how wonderful the air would smell as each spice was pounded on it. More
Mildly spiced and brightly colored, cabbage thoran is one of those dishes that retains the delicate taste of the vegetable without drowning it in a host of spices and strong flavors. Each thoran uses the same basic ingredients and tastes nothing like the other. From jackfruit and raw papaya to green gram and banana stem, thorans are high on exotic charm and absolutely delicious. More
With plenty of rice at hand, I thought there's no better way to say farewell to the last harvest of fresh peas than with Mutter Pulao (rice cooked with peas). The subtle, fragrant spices coat the rice, and the peas add a wonderful sweet burst to the dish. More
What French fries or mashed potatoes are to the west, potato bhaaji is to India. This quintessential potato dish can be found across tables in India. But unlike the west, where fries are homogenous, the Indian potato bhaji, like the many Indian dialects, takes on a new twist every few miles. More
In Indian cuisine, scrambled eggs take on a very different avatar. The dish isn't the familiar yellow, mild, homogenized egg preparation you find on breakfast tables around the world. Scrambled eggs, or the Indian Anda Bhurji is just the opposite. It's a riotous mix of colors, spice, and flavors laden with butter and character. More
Okra, sometimes called lady's fingers, are hated by many because of their slimy texture. But this recipe, does away with that and brings out the mellow flavor of the vegetable and the subtle heat of the spices. More
Gavthi, or village chicken curry, uses lean chicken that's bathed in a delicious mix of spices and chilli. The bony nature of the bird imparts a rich, gamy taste to the gravy. More
