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Chennai has no shortage of delicious food experiences that can turn an ordinary day into a memorable one. Malavika Mohanan recently got a taste of the city’s culinary offerings as she spent her day indulging in some classic South Indian favourites. From crispy dosa to flavourful podi idli, the actor’s Chennai food diary offered a…
In a video going viral on X, an etiquette coach can be seen teaching people how to eat a dosa without directly touching it with their hands. In the clip, the man carefully folds the ends of the dosa towards the centre, then breaks off a piece using his spoon and picks it up with…
Edwin Tong, Singapore’s Minister for Law and Second Minister for Home Affairs, recently visited Delhi and did not leave without trying his favourite Indian breakfast: poori. While the dish is traditionally eaten with aloo or chhole, especially in Delhi, Tong opted for a rather unique combination, pairing poori with tangy sambar and finishing the meal…
I hadn’t expected to write about Nadoo again so soon. A few weeks ago, I had walked into Nadoo’s first outpost in Delhi’s GK 3 and left impressed. Not because it was serving South Indian food (Delhi already has plenty of places that do that) but because it reminded me how casually we reduce an…
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,…
One of the standout moments at the NDTV Food Awards 2026 was Avartana from Chennai being named the Most Innovative Indian Restaurant of the year, a category that celebrates restaurants pushing boundaries with creativity, ideas, and bold new approaches to Indian food. The award was presented on stage by jury chair Vir Sanghvi, renowned food…
The NDTV Food Awards 2026 celebrated the restaurants, chefs and hospitality leaders who continue to shape India’s culinary landscape. Held on June 15 at ITC Maurya, New Delhi, the awards honoured excellence across a range of categories, with winners selected by an independent jury led by renowned food critic and author Vir Sanghvi. Among the…
Poriyal in Tamil Nadu and thoran in Kerala are simple yet flavour-packed stir-fried vegetable dishes that form the backbone of South Indian cuisine. An integral part of festive meals-elai saapadu in Tamil Nadu or sadya in Kerala-these “dry” vegetable preparations are usually made using seasonal produce. The cooking process typically involves a tempering (or tadka)…
South Indian cuisine is full of comforting rice-based dishes, but few cause as much friendly confusion as appam and neer dosa. At a glance, both appear white, soft and delicately thin, which makes many people believe they are simply regional variations of the same recipe. But once you bite into them, you realise they are…
In January 2026, Pongal will be celebrated from January 14 to 17, and Thai Pongal (main day) shall be observed on January 15. Widely celebrated in Tamil Nadu and other parts of South India, Pongal marks the sun’s northward journey and signals the end of the winter harvest season. It unfolds over four days, each…