In the 1930s my grandfather boarded a ship and cooked his way to Penang, where he worked until WW2. Years later achachan found his true successor in my mother. It is to her that he handed down his precious cookbook. Try this recipe from the book that's been around for over a 100 years!
Read more »
Puli Inji itself is an interesting amalgamation of tastes and textures, it gets its heat from the chillies, spiciness and flavour from the ginger, sweetness from jaggery, and tartness from tamarind. My grandmother is particularly partial to puli inji and during sadya cooking a little extra would be prepared and bottled for later.
Read more »
Green tomatoes – as a child, I thought they were a different plant altogether but over the years I wisened up to the fact that they’re just unripe or raw tomatoes. Still, to me they are exotic, very different from their ripened selves – maybe the fact that they’re raw and hence younger lends...
Read more »
