Soft Inside, Crunchy Outside: How Crispy Vadai Became A Much-Loved Snack

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, the Vedic age. Listen to the story of the medu vadai, the masaal Vadai and more, from even before it got the hole in the middle!

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 - but is also definitely global. What goes around comes around. But with the Dosa, the batter goes round and round the hot plate, and no matter who y…

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 does. BUT, what we do know, is that the Arabs from before the advent of Islam, traded spices and pickles with the Andhras. The Dutch and the Portuge…

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, to the great MYSORE PAK Dessert Battle! This is Vikram, and you're listening to Southern Slurp. Herein shall you find recipes, histories and myster…

Uppu Mutton Kari to Crab Rasam: The History of Tamil Nadu's Chettinad Cuisine

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 versions of fish gravies and prawn curries. You could dedicate a complete section to its offal menu, like brain masala and stomach sambols. Or drool over th…

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, Pongal - the dish - is a daily driver. It's what oils the wheels of Kollywood, the Tamil film industry!  I bring you sweet and savory variants from rural…

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 call it PuLihOrA. In Tamil land, it's called PuLiodharai. And the Maharashtrians have historically called it Ambil Bhath! This version of mixed ric…

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, and maybe buttermilk, it becomes a substitute for all other dishes. You may be a super spy, but this is something you can't eat silently.  And it's …

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 Ambur Biryani is the original Biryani. Travel to Kerala, and the 'chetta' will offer you the ancient 'Kuzhi Mandhi' on a plate and tell you this alon…

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 Karnataka, influenced by the Mughals, and praised the world over; the Bondas are crunch on the outside, and unbelievably fluffy on the inside.  Welcome to …