You might want to skip breakfast for this!
We also ask experts about the best indigenous grains to prepare your pongal, rustic cookware that our ancestors used and cover temple prasadhams across South India during the harvest season
Live concerts in a hushed hotel foyer, and a specially curated menu served with a whole lot of festive enthusiasm — this must be how the Margazhi season is stepping into the future.
And we look forward to some brilliant food pairings playing out over the next few weeks
Savour delicious Karimeen porichathu and mangrove crabs cookedwith shallots and crushed pepper as part of this10-day festival