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either something of a delicious coconut-y fishy thing from the South, or a good Chettinad thali,” the author of White Mughals ponders.One of his recent finds, and favourite restaurants at the moment is the Bangala, a heritage hotel in Chettinad’s Karaikudi. The author, who shuttles between India and London, admits that Indian food remains one of his all time favourites, particularly dishes from down South. “. It’s delicious, it’s fantastic with all that carbohydrate, oil and ghee… So the middle-eastern food and its lightness is a good antidote to too much rajma and Mughlai,” he says. Bizarrely, Indian food like the Mughlai cuisine is completely inappropriate for the hot climate. I think it is much more suited for the hot weather. Middle-eastern cooking is also the author’s preferred choice of cuisine, especially when he is in India. “It is kind of like an antidote to the heaviness of Indian cooking. This is something to be cooked in five minutes flat, and it tastes completely delicious,” he says. Roden’s tiger prawns have been the author’s go-to recipe whenever he has had to rustle up something for a large number of people, with not enough time at his disposal. “This is my standard last-minute dish to cook when friends are coming over for dinner, and I haven’t thought of anything else. So I always grew up with spectacular food,” he says. The tiger prawns too have a story of their own.Dalrymple discovered the recipe in a book by his favourite cookery writer Claudia Roden. “She brought middle- eastern cooking to London in the 1970s, when no one else was cooking this food in London,” he says, adding, “I love middle-eastern cooking because of its fresh ingredients, simple, clear, light food.” “My mom was a won- derful cook and at a time when Scotland was not known for its cooking. Much like his writing, Dalrymple’s cooking too is rooted in memory-the fondest ones being those of his childhood in Scotland that was spent gorging on delectables prepared by his mother. But I love it,” says the author of City of Djinns. I wouldn’t, in any way, claim to be a great or a talented cook, or particularly a regular cook.
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“There are many different forms of creativity, and writing only uses one side of your brain and it is nice to dabble, in an amateur way, in other forms of creativity. He demonstrated his culinary skills at a recent cookout at a hotel in Delhi, where he whipped up a skillet of juicy tiger prawns in a jiffy, alongside a very season-appropriate and refreshing onion-mango salad with a dressing of lime and coriander.Ĭooking is merely an extension of his creative personality, he feels. Dalrymple, is also an exemplary cook, definitely more than he cares to admit. During the lockdown days, for instance, he wrote about how he enjoyed a meal from Delhi’s Mahabelly––“Yesterday’s banana-leaf wrapped prawn olathiyathu with coconut chutney & appam was purest spicy heaven.”īut the author-historian is more than just a food connoisseur. With an array of mouth-watering South Indian delicacies, their.Once in every few months, a tweet from Dalrymple will pop up, talking about a restaurant he discovered, a recipe he relished, or simply articles about good, satisfying food. Malabar Parota and Kurma was my favorite from the list. It's pocket-friendly and everything is priced below ₹120. Each and every dish from their menu is Outstandingly Delicious.
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The Cafe is very Unique and Spacious in terms of the interiors and seating arrangements. I recently visited this place and tried out the following Dishes from their menu: Police Ground, Shivajinagar, Pune is dishing out hearty South Indian meals from the southern regions of India. Apart from the conventional and stereotypical fast-food, (Chennai Express) located at Fergusson College Road, opp. Flag as inappropriate The crunch of the crisp dosa, the tanginess of rasam and the softest idli dunked in the flavoursome sambar, it’s safe to say that South Indian fare is our go-to comfort food.