Heritage Karnataka cuisine from rustic Ragi Mudde to airy Udupi Mysore Bondas and nutritious foxtail Navane Khichdi.
An iconic Tamil Nadu dry fry featuring freshly dry-roasted Tellicherry peppercorns, fennel seeds, and shallots in cold-pressed gingelly oil.
A comforting, low-glycemic one-pot meal made with soaked foxtail millet, split yellow moong dal, ginger, cumin, and garden vegetables tempered in pure cow ghee.
An ancient rustic staple of steamed finger millet flour churned into velvety spheres, traditionally eaten with piping hot Bassaru or Keerai Sambar.
Crisp ghee-fried milk bread slices steeped in fragrant saffron-cardamom sugar syrup, blanketed with slow-reduced creamy rabdi and slivered pistachios.
Golden, spherical fritters with a whisper-thin crunchy exterior and a soft, aerated, spongy interior spiked with fresh ginger, green chillies, and crushed cumin-peppercorns.
