MADURAI PRESENTS
The Spice Journal
South Indian Food & Culture
A modern magazine by Madurai exploring South Indian food and culture.We show how South Indian cooking builds flavour, how traditions travel, and why balance matters more than heat. Features, ingredient deep dives, travel notes and behind-the-pass pieces from a fully gluten free kitchen.
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Recipe for Lemon Rice: The Simple Dish With a Surprising History
READ MORE: Recipe for Lemon Rice: The Simple Dish With a Surprising HistoryA dish made from little more than rice, lemon and a handful of tempered spices, yet one that has fed South India for generations. Here is the story and recipe behind lemon rice.
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Why Tourists Keep Falling for Glasgow’s Food Scene
Glasgow keeps climbing the list of cities tourists fall for. Here’s what’s actually driving that, and why the city’s restaurants are such a big part of it.
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Curry Leaves: The Secret Behind South Indian Cuisine
Curry leaves are one of the most misunderstood ingredients in Western kitchens. Here’s why they define South Indian flavours, and why nothing else can replace them.
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Rice, the Everyday Grain With a Complicated History in South Indian Cooking
Rice built the foundations of South Indian cooking long before it reached a plate. Discover the ancient engineering, the naturally gluten-free science, and the story behind the grain at the heart of Madurai’s menu.
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Chicken Ghassi Recipe: A Gluten-Free South Indian Coconut Curry
Chicken Ghassi is a South Indian coconut curry built on roasted spices, curry leaves and coconut milk rather than a tomato base. Here’s the full recipe, naturally gluten free, along with the story behind how it’s made.
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The Glasgow Fair: How an 800-Year-Old Charter Shaped the Way Glasgow Eats Out
Glasgow Fair Fortnight began as a royal trading charter almost 800 years ago. Discover how a medieval market outside Glasgow Cathedral grew into the city’s most famous holiday, and how it still shapes the way Glasgow eats out today.
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Spice Doesn’t Mean Heat: Rethinking South Indian Flavours
Think South Indian food means chilli heat? Discover the real building blocks of South Indian flavour, from curry leaves to tamarind, and why spice and heat aren’t the same thing.
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Kings, Legends and Sacrifice: Astonishing Stories for Father’s Day
A king forced to hand over his own sons. An emperor who sent his army two thousand miles for a river. A legend that broke every social rule of its time. Three astonishing father stories from South Indian history.
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Mango and Chilli: A South Indian Pairing Behind Our Margarita
Mango and green chilli have been appearing together in South Indian kitchens for centuries, long before either ingredient had any connection to a cocktail glass. It is a pairing that developed out of necessity as much as flavour, since both ingredients grow abundantly across South India and have long been…
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10 Things Everyone Should Know About Being Coeliac
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Two Years of Madurai: A Glasgow Restaurant Finding Its Feet, Its Voice and Its People
Two years ago, Madurai opened in Glasgow with a clear and unusual proposition: South Indian food, done properly, fully gluten-free by design. This is the story of what happened next — the dosas that became signatures, the trust built with coeliac diners, and why the best of Madurai still feels…