A cascade of slender, pink-tinged freshwater fish landed on my kitchen table in the early summer months of this year. The pile of tiny,..

When someone you know, who is eighty years old-or thereabouts -remembers their grandmother making the most perfect mulberry jam, in Madikeri, it’s a good guess..

  The scent of a bowl of ripening passion-fruit, purple skinned, or sometimes a deep orange-gold, is intoxicating -deep and sweet, pouring into the air..

We make a simmered broth that is a staple of the Coorg kitchen known simply by the quaint name of ‘Jug Soup’. For a long..

Generally speaking, a cooked chutney is far less complicated and time consuming to make than most traditional Indian pickles. Although Jane Grigson does mention that..

From the shores of the Arabian Sea and the coast of Malabar, vibrant with a spice trade that lured Greeks, Romans and Arabs to navigate..

So many people have asked me where they can eat really good food outside of a home in Coorg, and I have hesitated to give..

  Dipped in lightly beaten egg, coated in dried breadcrumbs just coarse enough to give you a crisp, golden crust, cutlets –or chaaps, as you..

In an emergency, you can always rely on eggs to help you cook a big, tasty dish of curry, or to prop up a faltering..

Recently, I was going through a collection of Coorg nursery rhymes for very small children recorded way back in 1871, and came across this delightful..

A couple of weeks ago, I carefully carried out a jar that had been standing on the cool surface of a granite shelf for well..

Waves of taste and scent rise and fall in a single helping of pulikool. It might seem that the entire contents of an average spice-box..