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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Christmas Menus in Glasgow: Introducing Madurai’s Festive Season
READ MORE: Christmas Menus in Glasgow: Introducing Madurai’s Festive SeasonThe average adult eats nearly half their meals alone, then December arrives. Discover how Glasgow comes together for Christmas, and what to expect from Madurai’s Festive Lunch, Festive Tasting Menu and Festive Feasts.
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Milagu Grilled Chicken: The Story of Pepper, and a Recipe to Make at Home
Black pepper was once traded like currency, and it still sits at the centre of South Indian cooking. Explore where milagu comes from, why it tastes the way it does, and how to grill chicken with it at home.
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South Indian Food in Glasgow: How a Meal Works If You’ve Never Had One
Here is something that might change how you read a menu. When researchers analysed thousands of recipes from regional Indian cuisines, they found that ingredients sharing flavour compounds appeared together less often, not more. Explore why a South Indian meal is built on contrast, and how to enjoy your first…
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The Story of South Indian Filter Coffee
Coffee reached South India through a legend of seven seeds, picked up a European root along the way and shares an unlikely link with a Glasgow bottle. Discover the history behind South Indian filter coffee
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Recipe for Lemon Rice: The Simple Dish With a Surprising History
A 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.