Sujatha Bagal

Stories and essays on food, travel, culture.

New Recipes for Dips and Appetizers Inspired by Indian Condiments

My new food essay is up on The Aerogram with two recipes.

In my quest for dips that are a delicious departure from the ordinary, I decided to re-purpose a couple of types of condiments that play supporting roles in South Indian cooking — chutneys and bharthas. Bharthas are somewhat of an unknown quantity outside of desi circles, and while various types of chutneys are popular items on grocery store shelves, the many different South Indian cuisines boast of so many varieties that are still only found in home cooking.

The entire essay is here: Dips With a Twist: New Ideas for an Old Party Standby

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on November 23, 2014 by in Food Writing, Published and tagged , , , , , .
%d bloggers like this: