Move over the staple mango rice and rasam and try these lesser-known South Indian recipes before the mango season ends.

Chef Akshay Bhardwaj joins Epicurious for another episode of Passport Kitchen, today making a chicken curry in the style ...

CHENNAI, (IANS) – Perhaps South India cuisine is the traditional ... According to him, most of the ancient Indian recipes have been lost as they were not documented. The invasion of the Mughals ...

But if you stick to the baked goods, you’ll miss the jackfruit biryani, verdant Andhra Pradesh–style spicy chicken pulao, Chettinad goat (braised in a nutty masala with green chilies and curry leaves) ...

That girl grew up, became battle-tested and armed with family recipes ... South India. Yes, there‘ll be naan, biryani and Chicken 65. But Dakshin is different. Mohanraj has opened three other ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe ... Tandoori chicken is one of the world's most popular Indian dishes ...

Whether you’re craving a classic butter chicken or an adventurous jungle curry, these recipes promise to excite ... tomato-based curry comes from a South Indian area renowned for dishes that ...

If you want to have your sambar chicken with rice, retain the gravy — though this tangy recipe in particular tastes best when dried down to a charred yet creamy consistency.

Her chicken curry is south Indian-style: it’s dry ... which are cooked into a “stock-like gravy”, resulting in a “really intense, savoury flavour”. The recipe calls for crushed garlic cloves and ...

You might not think of an Indian eatery as a place for coffee, but this restaurant only exists because of the owners’ obsession with the filter coffee they drank in Chennai, a south-east Indian ...

A recipe for South Indian-style goat fry in exchange for 70 ... So, I made—among other things—fish curry, prawn pasta, roast chicken, Greek-style burger, roast pork. I had little choice.

South Indian and North Indian chicken curries differ in their consistency, use of spices, technique, and acidity levels, but each promises to leave gastronomes in a food coma. Scroll down to read how ...