A small, round version of a banana fritter, bale muruku is something I just love to make. For one thing, it’s so easy, requiring minimum..

Every now and then, the regular spread on the lunch table begins to look like too much of a good thing, particularly when I happen..

For the better part of my teens, I was vegetarian by choice. Not dramatic, under normal circumstances, but since I am Coorg, it led to..

One of the best-kept secrets of the Coorg table® is the sheer range of fresh and vivid vegetarian dishes that appear regularly at mealtimes. Before..

Since Coorgs hunted regularly, venison, wild boar, barking deer and several other kinds of wild game formed part of their diet. These meats were also..

From the early weeks of June, to the end of August, great, sullen formations of clouds rise from the West coast, climb the ghats, and..

At the Coorg table®, you can get engrossed in a dark, tangy fish curry, with spice tones reminiscent of the famous pandi curry, but thinner..

Crabs from the clear streams, and the mud embankments of paddy fields were always popular, in addition to the supply of fresh sea crabs from..

Every Coorg household had, until recently- and many still have – a scattering of home reared chickens running around in the backyard, which were truly..

I once wrote elsewhere, that I would gladly give up much of my culinary heritage for those small wonders – wild mushrooms – that grow..

Kachampuli : is an ingredient you will encounter frequently in many Coorg dishes. It is a dark, tart vinegar, which has been made in the..

The English food writer, Jane Grigson, remarked: ” It could be said that European civilization – and Chinese civilization too – has been founded on..