Can One Yardstick Measure India’s Many Food Cultures?
Over the past decade of documenting food stories across South India, I have often found myself explaining that South Indian cuisine is not a single category. It is not just idli, dosa, sambar, or biryani. It is the fiery complexity of Rayalaseema cuisine, the subtle coconut-rich flavours of Kerala, the robust meat traditions of Kongunadu,…