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The ebb and flow of the great ‘Bharani.’
Scavenging through the old house, I found a pair of vintage glazed stoneware. Often spotted
around our homes with pickled lemons, mangoes, and salted sardines, a piece of kitchenware
that seems central to the typical Indian household. Until I saw the fine print – ‘Made in England,’ -
Sri Lankan Hoppers: Appam across the Seas
The South Indian states of Kerala and Tamil Nadu share not just geographical and historical similarity, but also their culinary heritage with the i... -
How to Season and Maintain Traditional Indian Cookware
The Basics: What is seasoning? We season our products to ensure that they bring out the true flavours involved in traditional cooking, steeped in t... -
MY JOURNEY TO A GREEN KITCHEN
I still remember my summer break at Tiruvalla. We’d spend a good part of the vacation at my Ammachi’s house. Looking back, more than anything it is the smells and the fragrances of the house that really wells up inside me as I fondly recollect memories. Ammach is still a passionate cook and her kitchen used to a hub of activity from the word go. Whether it is the snow white kallappam in the morning, the crunchy fish fry for lunch, the cardamom-laced tea and banana fry in the evening and the duck roast and chappathy at night- everything just smelled and tasted better when it was made in her kitchen.
