Tomato Dal

Tomato Dal (Tomato Pappu)

Tomato Dal, or “Tomato Pappu,” is a tangy comfort food dish from Andhra Pradesh. It gets its tanginess and depth from the mix of tomatoes and tamarind. This mix of tomatoes and tamarind is a classic combination in food from Andhra Pradesh. You will often find Tomato Dal served at weddings in Andhra Pradesh. The… Continue reading Tomato Dal (Tomato Pappu)

Egg curry

Egg Curry (Anda Curry)

Egg curry, or anda masala, is a a curry eaten all across India. It is a Dhaba food, that is, inexpensive food commonly found in roadside stalls — India’s version of takeout. There is something amazing that happens when you mix a spicy tomato gravy with a simple boiled egg. The yolk adds a creamy… Continue reading Egg Curry (Anda Curry)

Mushroom masala

Mushroom Masala

Mushrooms are an unusual ingredient in Indian cuisine. That is because most of the climate in India is arid and dry, while mushrooms need moisture to grow. Until recent times, the only mushrooms that were significant as food in India were a regional food of the Kashmiri foothills, where a type of morel mushroom grows.… Continue reading Mushroom Masala

Mississippi Delta Infusion Cocktail

Mississippi Delta Infusion

Fellow bloggers, Jordan Catapano and Jocelyn Dunn Muhlbach of This Girl Walks into a Bar, reached out and asked if we’d help get the word out about their new book. I knew right away that I wanted to help because I attended one of their cocktail workshops at The Big Potluck last year and thought… Continue reading Mississippi Delta Infusion

Mango rus recipe at Indiaphile.info

Mango Rus (Keri no Rus)

Rus is a naturally sweet and creamy mango puree that is served along with savory vegetables and flat breads instead of as dessert. Rus is an important summer staple in a Gujarati household. I was lucky enough to have spent part of my childhood on a mango farm where my family grew the prized Alphonso… Continue reading Mango Rus (Keri no Rus)