After two and a half months traversing India, we left with a good idea of what other travelers will want to have on hand. Some of these items might already be in your travel bag, but knowing why you need them might persuade you to buy a different brand, amount or, well, two-ply instead of Read Post
The names of these side dishes were told to me in the local language, Malayalam, and the cooking instructor didn’t know how to translate them. They’re basically: cabbage with coconut, beetroot without coconut and okra (aka – bhindi, aka- lady’s fingers) without coconut. I’m sure they have fancy restaurant menu names, but I couldn’t figure Read Post
We were lucky enough to experience the Chingay Festival in Singapore, which occurs at the end of the Chinese New Year (or February, for the rest of the world).
The favorable climate in south India makes it a massive producer of many spices, as well as world-class tea leaves and coffee beans. While in Periyar, we took a spice and tea plantation tour to learn more about the things we eat and how they grow. The four-hour tour took us to an organic, eco-friendly Read Post
So begins our adventure into South Indian dishes. The cuisine is much different in the south. Coconut and coconut oil are often found on the ingredient list, and fish is a favorite of the south as well (sadly, I have no fish recipes to share). These dishes are surprisingly quick and easy to make, and Read Post