If I must tell you the story of the vadai, I must begin in ancient India. And then go backwards from there! Vadais have been in vogue since 500 BC, th...
15: Dosa - The Truly Global Tamil Recipe That's Older Than The Idli
Welcome to a crispy, fragrant and flavourful episode of Southern Slurp. One that's properly Tamil - and I'm talking Sangam era, 2,000 year old recipe ...
14: Avakaya! The Mango Pickle of the Telugus that Sailed the Armadas!
Welcome to the spiciest episode of Southern Slurp thus far! Do you know how old the recipe for Avakaya, the mango pickle of the Telugus is? No one d...
13: Do You Like Your Mysore Pak Soft and Velvety or Hard and Crumbly?
The war zones are laid out, and the camps are split into the Crumbly Hard side to the right, and the soft melt-in-the-mouth side to the left. Welcome,...
12: Chettinad: Hyper Local Recipes, Global Influences, Must Try!
Chettinad cuisine can't be reduced to a one liner. It's got recipes that would sit well in a desert in Rajasthan. But also, some of the finest version...
11: Happy Pongal! Here's How Tamil Nadu Whipped Magic With the Dal-Rice Combo
Pongal is a festival. And it's also Tamil Nadu's original, authentic, ancient recipe. In fact, for millions of Tamilians across the globe today, Ponga...
10: Puliogare - The Story of Tamarind Rice is About Alchemy and Emotion!
This is a story about Puliogare. Tamarind rice. And alchemy. And a culinary war that continues till today. Kannadigas call it PuLiogare. The Telugus ...
9: How Papad is Not the Same as Appalam is Not the Same as Pappadum!
Papad/Appalam/Pappadum! The one food item that announces the beginning of a South Indian feast. And when there's nothing to eat, except some rice, an...
8: Hyderabadi Biryani is the Best South Indian Biryani - Or Is It?
Ask any Hyderabadi, and he will tell you that his Biryani is BAE. Ask a layman on the streets of Chennai, and he'll swear by Dindugul Biryani, or say ...
7: Taste the Bonda: South India's Original Golden Globes!
The 'Bonda' is a round, savory fried snack that's been a part of South Indian kitchens for centuries. Perfected and patronised by the kings of Karnata...