Veeshappam
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  • 30

    Jun

PREPARATION Veeshappam aka palaada or the Malabar rice crepe is a thin, soft and melt in the mouth Indian crepe which is specifically made in the Malabar region but is eaten all over Kerala. Crepes are made with all purpose flour in every part of the world but I think we are the only ones […]

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  • 03

    Mar

PREPARATION India is a land of festivals. One can find one part or the other celebrate it all through the year. Holi is one such festival which falls early in the beginning of the year. Its a festival of colors celebrated by all the communities irrespective of religion, language and area. This is one thing […]

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Pav Bhaji
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  • 26

    Jul

PREPARATION A concoction of vegetables, accompanied with dinner rolls. Pav Bhaji, is a main street food of India. The dish which originated in the 1850’s as a fast lunchtime dish for textile mill workers in Mumbai later turned out to be a common man’s food. Pav the bread, Bhaji the vegetables is a whole meal […]

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Pathiri
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  • 08

    Jun

PREPARATION Consensus and authenticity — meet the two elusive elements in the food territory. In a region such as Malabar with a long culinary history, a consensus on what constitutes its authentic cuisine is stoking a debate. Strong trade links with the Arabs, the Europeans, and even the Chinese for centuries meant strains of their […]

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“Made with love, flavoured by tradition, eclectic in choice – A culinary and health journal “.