Sunday mid-day explores the diverse, ancestral culinary traditions of the Kodava community, deeply rooted in Coorg’s forests, ...

Poornima served rice, ghee and then hot saaru. Suhasini served the special of the day: potato roast. Boiled, peeled, diced and roasted well. Rajesh smiled wryly at his plate and the potato pieces ...

Karnataka Saaru: Moving west to Karnataka, rasam goes by the name saaru. The basic ingredients are the same, the freshly ground spice blending, which includes fenugreek seeds and coriander seeds ...

A cooling yogurt-based side dish with grated cucumber, mustard seeds, and curry leaves. Finger millet balls served with spicy ...