The unique aroma of moode – steaming idlis unravelling from screw-pine leaf moulds – is integral to traditional celebrations in Dakshina Kannada. Be it Krishna Janmashtami, Ganesh Chaturthi or ...
A chef tips out steaming hot upma into a bain-marie. The large dosa tava is so hot that when water is poured on it to clean it, a gigantic cloud of steam immediately engulfs the cook. In another ...
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