Sujatha Bagal

Stories and essays on food, travel, culture.

A Peek Into a Kitchen of the Past; Avalakki (Pressed Rice Flakes) Recipes

This essay was originally published on The Aerogram. When the fire is good and ready and a quick wash of the hands later, Shakuntala Bai puts on some water to … Continue reading

October 19, 2015 · Leave a comment

Tamarind: A Fruit that Doubles as Spice – How to Use it in South Indian Cooking

At first blush, the tamarind fruit is quite unassuming, dull in fact. But it has gumption and is not afraid to shake up a dish and give it that zing. My new essay on The Aerogram, with two recipes: one for Tomato Dal and one for a raita (yogurt condiment) made with baby radish. They do make a great pair.

May 27, 2015 · Leave a comment

Essential Spices for South Indian Vegetarian Homestyle Cooking

Have you ever wanted to make Indian food at home but didn’t know where to start? What spices to use? My essay on the basic spices necessary for South Indian … Continue reading

April 16, 2015 · Leave a comment