Rasam is a South Indian soup. Traditional preparation involves tamarind juice as base in addition to tomato, chili pepper and other spices as seasonings. Steamed Lentils are added by some along with any preferred … [Read more...]

This is my favorite accompaniment to anything. So much so that each time I visited home from Hyderabad, he would request for this and only this. I try it when we go to Andhra thali restaurants but recently I started … [Read more...]

Sambar or sambhar or Sambaaru, is a dish common in South India and Sri Lankan Tamil cuisines, made of toor dal. A variant of Sambar called Pappuchaaru  is more common in Andhra Pradesh. Sambar is a vegetable stew … [Read more...]

Garam masala is a basic blend of ground spices common in North Indianand other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to intensity of the spices rather than capsaicin … [Read more...]

Sambar or sambhar or Sambaaru, is a dish common in South India and Sri Lankan Tamil cuisines, made of toor dal. A variant of Sambar called Pappuchaaru is more common in Andhra Pradesh. Sambar is a … [Read more...]

Tandoori masala is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian, Pakistani and Afghan cooking. The specific spices vary somewhat from one region to another, but … [Read more...]

Curry powder is a mixture of spices of widely varying composition based on South Asian cuisine. Curry powder, and the contemporary English use of the word curry are Western inventions and do not reflect any specific … [Read more...]