Sujatha Bagal

Stories and essays on food, travel, culture.

South Indian Vegetarian Recipes for a Holiday Feast

There are many, many dishes in the Indian culinary pantheon that boast ingredient lists a mile long. But there are an equal number, if not more, that require fewer than … Continue reading

November 24, 2015 · Leave a comment

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

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 … Continue reading

November 23, 2014 · Leave a comment

Working Out the Kinks in the Inter-Generational Recipe Transfer Protocol

My new essay on The Aerogram: So each time we sat down at my breakfast table I would bring out not only all our assorted notes, my computer, and pens … Continue reading

November 11, 2013 · Leave a comment

When All That’s Left of Pressure Cooker are Fragments and Hurt

As an intern at a communications consulting company┬ámany years ago, I had to get familiar with the firm’s documents and their various formats and templates. The resident tech guru pointed … Continue reading

April 29, 2013 · Leave a comment