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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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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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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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 like it’s ahead of them.
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The Thali: The Lunch That Has Not Changed in Three Thousand Years
A thali is not a meal you eat in order. Everything arrives at once, a spread of curries, rice, sambar, pickle, and payasam, and the idea is that you eat all of it together, mixing and combining as you go.
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Lamb Mappas: Curry With a 2,000-Year Story
Coconut milk, tender lamb, and a handful of aromatic spices. On the surface, Lamb Mappas looks simple. Its history is anything but.
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Your Mother Didn’t Use a Recipe. That Was the Point.
The most important cooking knowledge in South Indian culture was never written down. It lived in your mother’s hands — and it’s been passed that way for thousands of years.
