A plate of shredded parottas soaked in glistening salna is home coming for any true-blue Maduraiite. It's that handy 'anywhere anytime' option that never loses relevance. Long day at work? Shoot the ...

There are many different ways of preparing a mixed vegetable dish. From traditional delicacies to innovative creations, everyone seems to have their favourite version of mixed veg sabzi. Today, we ...

Caressed by the Arabian Sea and guarded by the Western Ghats the Malabar region northern Kerala has a rich culinary history, drawing influence from Arab, Chinese and European cuisine seeping in and ...

The very thought of eating oily parottas made me feel queasy. And yet, with the temperature touching 41°C, I drove down 45 km south of Madurai to try them out for lunch! I thought I was crazy to chase ...

On days one and two, the ‘students’ are given just kitchen towels, which they have to rotate and throw into the air using both hands. It’s only on the third day that they get to make parotta dough, ...

Few food combinations capture the richness of South Indian culinary artistry quite like Malabar parotta served with a creamy vegetable kurma. This classic duo, popular across Kerala and Tamil Nadu, ...

Parotta, chicken and egg – these are the three things that sustain and excite a traveller while crossing the Tamil Nadu-Kerala border, apart from the view. Border Parotta is a small eatery located on ...