Dum Murg

‘Dum’ means to ‘breathe in’. It is believed that this style of cooking known as ‘DUM’ came from Persia during the regime of the Mughals in the country. Dum is a slow cooking process done in a vessel with a tight fitting lid. Minimum amount of liquid is added and the chicken cooks in its…

Fish Molee

Fish molee is simple, mild in spice, delicate and addictive. It is one of the most loved dishes in Kerala cuisine, some say it is the influence of the Portuguese on the cuisine of Kerala – Gods own country. Molee literary means ‘stew’ Fish molee most often is the centerpiece for most festive occasions and…

Malabar Chicken

The cuisine of Kerala is as diverse as the state itself. Kerala’s Malabar region is well- known for its ethnic Moplah (or Mappila – the local term used for the Muslims community in  the state) dishes. The two sought after hubs of Malabar cuisine are –  Kozhikode and Thalassery. “Like the warmth of the people,…

Paneer tikka

“When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.”   –  Alice Water Indian cottage cheese is called paneer and chunks are termed as tikka. Paneer tikka is the vegetarians’ alternative to chicken tikka or fish tikka, for…

Taste of Kerala: Appam & Egg stew

“The two basic items necessary to sustain life are sunshine and coconut milk” –   Dustin Hoffman   To the south of India lies Kerala -God’s own country, famous the world over for its spices and cuisine. A few ingredients thrown into most of the dishes are mustard seeds, dry red chillies, tamarind, small onions and…

Indian Bread/ Naan

Indian Bread or Naan is a flat leavened bread well known throughout the Asian Subcontinent. Most of the recipes I have come across use yeast but this particular recipe does not have yeast instead I use curd and soda bi- carb. There are many traditional and authentic variations to the naan. Many use the tandoor…