There’s something about a hot plate of sambar-rice, a generous drizzle of ghee on top, and a side of crispy chicken fry or ...

It is particularly popular in Tamil Nadu and Andhra Pradesh for its cooling and digestive properties. Curd rice is often garnished with pomegranate ... with grated coconut and mustard seeds), or ...

One staple across the tables of South India is the sambhar — a lentil-based vegetable stew specific to the region, typically made with pigeon peas, tamarind, and a blend of spices. The stew is ...

Sri Lankan culture has been greatly influenced by India, owing to the geographical proximity of the two countries. ..

Thus, the sambar you get in Tamil Nadu will not taste exactly the same as the one you get in Kerala. Relishing it with plain rice can help you appreciate ... It has a distinctive tanginess derived ...

Pulikkachal, also known as pulikachal, is a traditional Tamil spiced tamarind paste. This condiment is often mixed with rice to create the popular dish, Puliyodharai or tamarind rice. The paste ...

And to the north, chefs draw on the cuisine of nearby Tamil ... tamarind stew packed with prawns, crabs, and fish. The kitchen also serves South Indian dishes like dosas and pittu (steamed ground ...

Chef Julia Hattingh’s tiny Table D’Hote concept restaurant is one of the most popular in the country, and deservedly so. It’s a quaint venue, in a fairly unprepossessing suburb some 10 minutes from ...