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Garlic and Egg Fried Rice
There is a distinctive taste in stir-fries cooked by Chinese restaurant chefs, who are great masters of “wok-hei” or wok-breath in Cantonese, which refers to the unique flavour produced by the wok.
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In Search of Coffee in Coorg
The husband-wife team are third generation coffee farmers and founders of fivefarms.in – one of India’s premium single estate coffee stores. Subbaiah told me that they believe in very traditional plantation skills but ensure that they apply only modern roasting and grinding techniques to their coffee beans. They conduct Seed to Cup tours of the coffee estate. I learnt the history of how coffee was discovered and brought to India, its culture, farming techniques including harvesting, inspection of the coffee plants, and production process from its raw state.
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Chocolate Phirni
Phirni, an Indian dessert, is very popular in India for any festive occasions. I have used the basic Phirni recipe here, but tweaked it with two types of chocolate. This dessert is very appealing to both the old and young and can be made in advance.
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EAT FERMENTED BROWN RICE
Eating of overnight fermented rice was for long considered as a rural Indian household practice, but recently, the overnight water soaked rice has popped up in the mainstream health industry and more and more people seem to be interested in adopting it.
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Garlic Potato Wedges
Potatoes are my comfort food and sort of lazy day food. Today happens to be one of the rare Sundays when I decided to just laze in front of the television doing nothing and craving to eat something.
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Kalyan, the Meat Chef
In India, the Bannur mutton is considered as expensive. These sheep have more than average muscle-to-fat-ratio and the thin layer of fat is evenly distributed over their bodies and therefore the meat becomes tender so fast when cooked and taste flavourful!
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Meat Feast at Karnivore Kitchen
Kalyan’s speciality is Old Bangalore Naati Oota. This cuisine is influenced by early migrants from Tamil Nadu, Andra Pradesh and parts of Karnataka who settled in Bengaluru in the early 20th century. The dishes are predominantly non-vegetarian.
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Kartha Masala -Dark Masala
𝗞𝗮𝗿𝘁𝗵𝗮 𝗠𝗮𝘀𝗮𝗹𝗮 literally translated as “dark masala”. The whole spices are dry roasted, a shade darker than you would normally roast the spices and then grind these spices into a fine powder. The longer dry roasting adds a smoky-earthy taste to the curry.
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I Met Kaveri Ponnapa!
I met author 𝗞𝗮𝘃𝗲𝗿𝗶 𝗣𝗼𝗻𝗻𝗮𝗽𝗮 in Bengaluru earlier this month. She has a Master’s Degree in Social Anthropology from the School of Oriental and African Studies, London. She authored 𝗧𝗵𝗲 𝗩𝗮𝗻𝗶𝘀𝗵𝗶𝗻𝗴 𝗞𝗼𝗱𝗮𝘃𝗮𝘀. She spent more than 8 years to do extensive research on the Kodava people for this 350-page book and I must salute her for the patience and passion.
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Traditional Coorg Lunch
Being at the kitchen with Kaveri and watching her cook, talking about food, smelling all that food being cooked right under my nose, truly whetted a great appetite. The lunch was outstanding, so satisfying and I thoroughly enjoyed myself.
