Author Archives: Tadka Pasta

Curried Up: Chutney Pudi

Chutney powder is a beloved condiment in South India, known by many names (chutney pudi or podi, even gun powder) and appearing in many forms (peanut, garlic, chilli, methi, til, dals). It finds its key spot on the breakfast plate, with dosa, … Continue reading

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Soup’s On! Pressure Cooker Minestrone

Winters are for curling up with a good book or movie and hot, comforting food. The days that seem so much shorter bring on a wave of inertia and we barely make it to the coffee pot without grumbling. Gone … Continue reading

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Mushroom In Creamy Basil Sauce

Mushrooms are unique because they absorb a variety of flavours in different recipes. To tone the meatiness down, you can spike up the heat, and balance off with warm spices and the sweetness of garlic, in most recipes. You can … Continue reading

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Around Town: MTR Karnataka Food Festival

Karunadu Swada, which translates into The Taste of This Great Land – evokes a feeling of blissful homecoming in any Karnataka resident. This is truly the land of many tastes. Go to different parts of Karnataka and you’ll come across foods that are not … Continue reading

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Shades of Red: Monochrome Salad

Aesthetics is such an integral part of food that it’s hardly surprising that most of the big trends to make a splash in the culinary world are rooted in it. Whether a fad decrees that you work with a particular … Continue reading

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Tadka Travels: Aapno Rajasthan

Rajasthan is truly spectacular, from every labyrinthine sandstone jali to vibrant, hand-painted marble pillar. There’s something so stately and sublime about the place that you end up feeling like a ribbon slipping through its landmarks, imbibing their grandeur, coming out fuller and … Continue reading

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A New Take On A Holiday Classic!

A few years ago, a visit to Door County, Wisconsin, during the holiday season threw up some wonderful possibilities. The lake was a sheet of glass, the twinkling lights were everywhere, trees adorned with glimmering ornaments towered over us, the … Continue reading

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Fresh Fig Clafouti

French desserts don’t always have to be complicated and daunting, and the Clafouti is a perfect example. Classic custard ingredients are whisked together and then baked up along with fat chunks of whatever fruit is in season. Cherries, pears, plums, … Continue reading

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2-Layer Paneer Canapes

The lavish menu at a premium, fine-dining restaurant would possibly enthrall you with a dozen-odd varieties of paneer dishes, each stylishly titled, like Paneer Manpasand or Paneer Rosti, and ornately described, with a mouthful of adjectives. In our kitchens, blocks of paneer are … Continue reading

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Around Town: Buffalo Back Organic

At the end of our post The Mighty Millet Matters we had promised to share here a few pictures and notes about the charming venue. And this post is all about Buffalo Back, which is an organic studio that operates … Continue reading

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