The last few weeks have been packed. Transatlantic flights, eating at legendary restaurants, meetings with famous chefs, food so good it was art, and wines..

If I began this post by writing: “take 4-5 dozen ripe bananas and mash them” (which is how my mother-in law’s recipe begins), you would..

This afternoon I cooked one of those effortless, classic Coorg combinations: paputtu and erachi curry. The huge bowl of curry dwindled rapidly, as we scooped..

An old and very dear friend recently tracked me down via the highways and byways of the Internet. She lives halfway across the globe, and..

There’s been a change in my kitchen lately. Every now and then, I find myself surrounded by heaps of rock salt, spices, jars and baranis..

A short while ago, a young man who follows The Coorg Table® wrote in to say that he had tried out and enjoyed most of..

Every time I return from one of my trips to Coorg, some kind friend or other hands me a plastic bag full of dried beans,..

Since last December, we have been involved in tasting and discussing the new menus from an iconic Taj restaurant – Karavalli. Internationally renowned for its..

In the rush of everyday cooking, it’s often easy to overlook the beauty and individuality of very ordinary ingredients. Take the familiar aubergine, for instance…

A small ritual unfolds at sunset in many Coorg homes. There’s a clinking of glasses as they are arranged on trays, followed by the heavier..

Kadambuttus are an old-fashioned favourite – plump, steamed rice puttus, faintly glossy on the outside, firm and moist in texture. They are cooked piled up..

The beauty of Coorg deepens towards the end of the year, when acre after acre of paddy grows tall, slender stalks, first translucent, then a..