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.
-
A Vegan South Indian Classic Perfect for Veganuary
READ MORE: A Vegan South Indian Classic Perfect for VeganuaryPotato Bonda is a much-loved South Indian snack, known for its crisp golden coating and softly spiced potato centre. Naturally vegan and gluten-free, it is…
-
Why South Indian Food Is Naturally Gluten Free
Long before gluten free became a label, South Indian cooking was already built around rice, lentils, and careful technique. This piece explains how fermentation, coconut, tamarind, pepper, and curry leaves create balance without wheat. Gluten free, not by design. Just by tradition, and still delicious today.