Full meals from Andhra Pradesh!

Full meals from Andhra Pradesh!

We’ve seen food lovers write about important items from various cuisines all this week. Every item had a rejoinder though – “the cuisine is vast, and cannot be restricted to this one item”. We totally agree – to restrict a cuisine to one or two items is very difficult. And […]


More in Anniversary Food Blogging Festival

  • Aaloo ke Gutke

    Aaloo ke Gutke

    Garhwal and Kumaun are the two main regions of Uttarakhand. Garhwal is a trekker’s paradise and home to famous Hindu shrines Badrinath and Kedarnath, awe-inspiring Himalayan peaks (including Nanda Devi and Trishul), and the Ganges. Kumaun is a bird watcher’s retreat. A stay in its remote Forest Rest Houses reminds […]

  • Kalkuti


     You know you are in Goa when you can smell the Mandavior when you are mesmerized by a skyline made up entirely of coconut trees dancing in the cool breeze of the Arabian Sea. Yes, Goa is the coastal heaven of India. But there’s much much more to this tiny […]

  • Dum Aaloo – The Kashmiri Flavor

    Dum Aaloo – The Kashmiri Flavor

    Kashmiri Pandit cuisine is one of the least known cuisines in India. Most people think of ‘Wazwan’ when they think of Kashmiri cuisine, but that is primarily cuisine of Kashmiri Muslims. Pandit cuisine is quite different from Wazwan and also distinct from Dogra cuisine of Jammu which tends to be […]

  • Konaseema Food Carnival

    Konaseema Food Carnival

      Konaseema is a region in Andhra which has lush green paddy fields, quaint villages dotted with homes having tiled roofs, endless stretches of coconut groves, canals crisscrossing and the Godavari delta spreading out, creating mini islands or Lankas as they are called. It is a land where life moves at […]

  • Handvo


    Known for its economics, entrepreneurship and off late political leadership, Gujarat has a lot to offer in terms of food. The most common myth with Gujarati cuisine is that it is always sweet and all Gujaratis love some sugar in their food. The cuisine is much more than that and […]

  • A Bengali Vegetarian Feast

    A Bengali Vegetarian Feast

    As a Tamilian married to a probashi Baangaali or Bengali emigrant, for over 25 years, I’ve acquired a few tastes. Mishti doi was the hardest thing for this tamarind, chilli, pickle and thayirsaadam type. My family although Tamilian, has wandered that broad swathe of the South from Tiruvannamali all the […]

  • Lamb Biryani

    Lamb Biryani

    The biryani has its origins in Persia, now Iran, and was brought to India by the Mughals in the sixteenth century. The etymology of the name for the dish comes from the Persian word, بریان (biryani), which means “fried.” Apparently, chefs in Safavid Iran used to fry rice in clarified butter and […]

  • Thalipeeth


    Maharashtrian cuisine and food habits are unique like its topography, grace and hospitality. As the topography changes so does the cuisine have dramatic changes as one crosses over from the Konkan region and the steep Sahyadris to the desh or plateau region. In the Konkan region fresh water as well […]