south indian cuisine

American influencer Kent Burris's genuine first-time experience with South Indian food is captivating social media. His honest questions, including calling a dosa 'a big triangle,' and respectful approach to unfamiliar dishes have earned widespread praise. The viral video highlights a refreshing and wholesome interaction, resonating with viewers for its sincerity.

Congress MP Shashi Tharoor humorously defended the South Indian dish idli after a viral post compared it to rasgulla dipped in sugar syrup. Tharoor explained the distinct culinary and biological differences, calling idli a "culinary engineering marvel" and a "savoury monolith of South Indian culinary genius."

Fans are buzzing as Anushka Shetty and Prabhas's shared love for spicy non-vegetarian food, especially prawns, mirrors their past statements. This culinary connection, alongside their undeniable on-screen chemistry, fuels ongoing speculation about their bond. The article also touches upon Anushka's personal preferences and her recent film's box office performance.

Comic creator Ramon K Perez hails Indian cinema's 'RRR' and 'Singham' for redefining superhero narratives with their grand scale and compelling storytelling. He believes these films possess the energy to be adapted for Western audiences. Perez also emphasized Hollywood's need to evolve its superhero characters to reflect contemporary demographics and struggles, suggesting overproduction, not the genre itself, causes audience fatigue.

Indian travellers are embracing a 'staycation mindset' this summer, prioritizing wellness, privacy, and immersive experiences over rushed itineraries. From secluded island retreats in Thailand and Vietnam to heritage stays in Laos and vibrant urban escapes in Japan and South Korea, destinations are offering a blend of relaxation and discovery for a mindful break.

The Times of India's YouTube series, Diaspora Dialogues, offers an authentic look at the evolving identities of South Asians in the US. Through candid conversations, the 15-part series explores the rich lived experiences of individuals navigating cultural integration, ambition, and belonging, moving beyond stereotypes to foster a nuanced understanding of this dynamic community.

Tokyo-based 'Curry Explorer' Haruno Iyozumi discovered surprising similarities between Odia and Japanese cuisine during her recent visit to Odisha. She found Odia food's subtle sweetness, restrained desserts, and emphasis on vegetables to be reminiscent of home-style Japanese cooking. Iyozumi also highlighted the sacred experience of eating prasada and the unique smoky aroma of Odisha's traditional 'poda' cooking.

As Indian-Americans excel and India’s economy expands, perceptions are being rewritten. Not everyone in the US is comfortable with that new reality.

A British traveler initially criticized India's Golden Triangle for being overcrowded and polluted. However, after visiting Kerala, he publicly apologized for his hasty judgment, admitting his perception of India completely transformed, and he now loves the country and plans to return.

The Times Food and Nightlife Awards in Delhi served as a grand celebration of culinary artistry, featuring an impressive array of live food counters and indulgent gourmet delicacies

Discover hidden heritage beyond Delhi, from Agra's quieter corners to Haryana's ancient sites, offering story-driven experiences and vital conservation efforts.

Beyond its renowned biodiversity, the Western Ghats offer a rich tapestry of experiences. Explore charming hill stations, delve into historical fortresses, witness dramatic monsoon transformations, and embark on thrilling adventures. Discover spiritual sites, savor plantation produce, and marvel at unique seasonal blooms, making this region a multifaceted travel destination.

Sri Lanka, often called the "Teardrop of India," captivates with its diverse landscapes, from lush tea plantations in Ella to pristine southern beaches. Rich in history and culture, it boasts UNESCO sites like Sigiriya and ancient temples in Kandy. Its cuisine blends Indian, Dutch, and Portuguese influences, making it a compact yet experience-rich destination easily accessible for Indian travelers.

A few days ago media was flooded with the news that two young girls tragically died in Ahmedabad after consuming dosa made from store-bought fermented batter. As per the reports, the family fell ill with severe vomiting, leading to the deaths of the children while the parents remain hospitalized. Authorities have collected batter samples for analysis following the suspected food poisoning incident.

Bengaluru presents a weekend packed with entertainment. Harsh Gujral brings his comedy show. Singer Shaan performs his hit songs. A rooftop screening of Rockstar offers a cinematic experience. The Spring Fest celebrates Assamese culture with music and food. These events provide a variety of options for residents and visitors.

Is doss high in carbs

The table has been laid out and a wonderful aroma fills the air. That the city hasn't entirely surrendered to pizzas and burgers was proved right on day two of the Times Cooking Fiesta' with hundreds of people gathering at the Sheraton Park hotel and Taj Coromandel to learn authentic south indian cuisine.

Beyond the well-known dosas and idlis, South India boasts a diverse culinary landscape shaped by regional ingredients and traditions. From the subtle flavors of Kongunadu to the bold spices of Chettinad, each cuisine tells a unique story. These lesser-known gems offer a taste of the land, reflecting the way people live, grow, and share their food with care.

south indian cuisine's focus on fermented foods, whole grains, and probiotics, along with spices like turmeric and cumin, makes it a delicious and nutritious choice. The cuisine's balanced meals can significantly benefit overall health when consumed mindfully.

Shatrughan Sinha extended warm wishes to Hema Malini on her new home, sharing delightful moments and south indian cuisine. He also recently celebrated filmmaker Subhash Ghai's birthday and shared New Year's greetings with his family. Sinha previously paid tribute to former PM Atal Bihari Vajpayee on his birth anniversary, remembering him as a mentor.

Dagadphool, also known as 'Dagad Phool' or 'Kalpasi,' is a distinctive spice that contributes to the rich flavors of south indian cuisine. Originating from the dried flower buds of the black stone flower plant (Parmotrema perlatum), Dagadphool is used in 'Goda Masala' and adds depth to South Indian biryanis and curries. It is believed to offer digestive benefits.

More than 600 hoteliers and restaurateurs from southern states in the country will be participating in a convention to be organised by the South India Hotels and Restaurants Association (Sihra) from July 2 to 4 in Hyderabad.

The Italian cuisine is one of the most admired one and its recipes are in great demand all over the world.Once believed to be exotic, it now graces our dinner tables for nearly every event, both special and casual.

Wonder what makes South Indian delicacies so delicious and flavoursome? Then here's an age-old secret spice, which adds a punch of taste and flavour to the delicacies. Read on to find out…

Deepika Padukone revealed her ideal day, blending discipline with comfort, and a deep affection for South Indian food, especially idli. Her perfect day includes a healthy breakfast, gym session, work, and relaxing evenings. The star's enduring love for south indian cuisine, from rasam rice to filter coffee, continues to shine. Fans eagerly await her return to Bollywood in 'King'.