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Watch: Here is how the iconic Madurai Arumugam Mess ‘kothu parotta’ is made

Watch: Here is how the iconic Madurai Arumugam Mess ‘kothu parotta’ is made

At the 65-year-old Arumugam Mess in Madurai, we watch skilled parotta masters cook the iconic kothu parotta with artsy expertise. Here’s a step-wise e Source link

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Mastanamma, of YouTube’s ‘Watermelon Chicken’ fame, passes away

Mastanamma, of YouTube’s ‘Watermelon Chicken’ fame, passes away

India’s oldest Youtuber Karre Mastanamma, whose YouTube cooking channel Country Foods has over 12 lakh subscribers, passed away in Gudiwada, her native village near Tenali in Guntur district on Tuesday. She was 107. She became a YouTube sensation when videos on recipes like Watermelon Chicken posted by her grandson K. ...

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Family Festive Brunch 2018 at Hyatt Gachibowli

Family Festive Brunch 2018 at Hyatt Gachibowli

Those who brunch on a regular basis will find something special at the Family Festive Brunch at Collage, the Indian and Italian restaurant at Hyatt Gachibowli. A menu that changes weekly, dependent on the chefs’ plans is just not worth missing. Before you bemoan the distance to Financial District, take ...

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For ones with a sweet tooth

For ones with a sweet tooth

KHAO NEEO DAHM (Sweet Black Rice Pudding) Ingredients 150g uncooked black glutinous rice (pulut hitam) 1 litre water 1 pandanus leaf, tied into a knot ½ cup sugar (depending on the desired sweetness) 1 cup (250ml) thick coconut milk ¼ tsp salt   Method Wash black rice in several changes ...

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Slow food, Kashmiri style – The Hindu

Slow food, Kashmiri style - The Hindu

An important stop on the ancient silk route, Kashmir has been best known throughout history for growing the most expensive spice in the world — saffron and of course the multi-course dishes that make up the legendary wazwan. Despite Mumbai boasting a fairly large community of Kashmiris, the state’s cusine ...

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When Plath, Woolf and Zola came alive in heady flavours and handsome bone china

When Plath, Woolf and Zola came alive in heady flavours and handsome bone china

More than a century ago, writer Aldous Huxley proclaimed, “Civilization means food and literature all round.” The Literary Lunch at Narendra Bhawan in Bikaner is civilisation at its best. It’s a culinary experience where every dish is paired with a literary classic that has inferences of food; classics that in ...

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Countless flavours of good old kulfi

Countless flavours of good old kulfi

My friends are not just my heart, but my ears and eyes as well. The other day, a close friend passed on some news that cheered me up no end; my favourite kulfi-makers from Old Delhi were opening an outlet in central Delhi. He had seen a sign in Bengali ...

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Turning over a new leaf

Turning over a new leaf

Rishim Sachdeva wants to visit Copenhagen. He is hopeful of heading there next summer and immersing himself in the city’s sustainable and inventive approach to food. The head chef at Mumbai’s Olive Bar & Kitchen is on a mission to change the way people consume food and if his new ...

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Festive favourite – The Hindu

Festive favourite - The Hindu

As the year draws down to its last 31 days, there are some things that remain the same, the more they change. December is the month celebrations, of Christmas and New Year’s Eve, in the backdrop of carols, prayers, charity and … fruit cake. Known more commonly as plum cake ...

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Peter Kuruvita: Currying flavour – The Hindu

Peter Kuruvita: Currying flavour - The Hindu

The first thought I had while leafing through Australian-Sri Lankan restaurateur and celebrity chef Peter Kuruvita’s new vegetarian cookbook, Lands of the Curry Leaf, was that I could actually cook from it; many of the ingredients were already in my pantry or could be made available at short notice. And ...

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