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
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.
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
Adventures with Tapioca in my American Kitchen: A Recipe
Nope, not a Tintin story, unfortunately. The history of savory tapioca pearls in my American kitchen is marked with many disastrous and abandoned attempts, enough to make you want to … Continue reading
Semolina Porridge: How to Make Your Upma and Eat it Too
On AntiSerious, my essay on a childhood dish I learned to hate and then learned to love as an adult. The entire essay is here: The Pagan’s Progress: How To … Continue reading
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
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
Sujatha Bagal 