If I must tell you the story of the Vadai, I must begin in ancient India. And then go backwards from there! Vadais have been in vogue since 500 BC, the Vedic age. Listen to the story of the Medu Vadai, the Masaal Vadai and more, from even before it got the hole in the middle!

Welcome to a crispy, fragrant and flavourful episode of Southern Slurp. One that's properly Tamil - and I'm talking Sangam era, 2,000 year old recipe - but is also definitely global.  What goes around comes around.  But with the Dosa, the batter goes round and round the hot plate, and no matter who you are, you'll definitely come around to its taste, texture and the almost ritualistic accompaniments!

Welcome to the spiciest episode of Southern Slurp thus far!  Do you know how old the recipe for Avakaya, the mango pickle of the Telugus is?  No one does. BUT, what we do know, is that the Arabs from before the advent of Islam, traded spices and pickles with the Andhras. The Dutch and the Portugese, in the fifteenth century, in fact, encouraged the Telugu people to prepare the Avakaya for export to western countries.  Take a listen, and drool!

The war zones are laid out, and the camps are split into the Crumbly Hard side to the right, and the soft melt-in-the-mouth side to the left. Welcome, to the great MYSORE PAK Dessert Battle! This is Vikram, and you're listening to Southern Slurp. Herein shall you find recipes, histories and mysteries from the many kitchens of South India. We have a large, wonderful tasting menu of episodes; some sweet, some spicy and all of them equally filling. Check them out on Apple Podcasts, Google...

Chettinad cuisine can't be reduced to a one liner. It's got recipes that would sit well in a desert in Rajasthan. But also, some of the finest versions of fish gravies and prawn curries. You could dedicate a complete section to its offal menu, like brain masala and stomach sambols. Or drool over the legendary pepper chicken and prawn gravy. Yet, an elaborate vegetarian feast replete with baby potato fry will make the table groan.  You'd think Chettinad cuisine is all about the hyper-local...

Pongal is a festival. And it's also Tamil Nadu's original, authentic, ancient recipe. In fact, for millions of Tamilians across the globe today, Pongal - the dish - is a daily driver. It's what oils the wheels of Kollywood, the Tamil film industry!  I bring you sweet and savory variants from rural and urban Tamil Nadu, stories about 'shooting Pongal' and the hilarious myth behind your monthly oil bath! Take a listen.

This is a story about Puliogare. Tamarind rice. And alchemy. And a culinary war that continues till today.  Kannadigas call it PuLiogare. The Telugus call it PuLihOrA. In Tamil land, it's called PuLiodharai. And the Maharashtrians have historically called it Ambil Bhath! This version of mixed rice has been around since at least before the 3rd century BC. And we're pretty sure it's from the kitchens of south India. Steamed white rice, tamarind paste, fenugreek, dried chillies, salt, sesame oil...

Papad/Appalam/Pappadum! The one food item that announces the beginning of a South Indian feast.  And when there's nothing to eat, except some rice, and maybe buttermilk, it becomes a substitute for all other dishes.  You may be a super spy, but this is something you can't eat silently.  And it's not the same as papad. Here's why.

Ask any Hyderabadi, and he will tell you that his Biryani is BAE. Ask a layman on the streets of Chennai, and he'll swear by Dindugul Biryani, or say Ambur Biryani is the original Biryani. Travel to Kerala, and the 'chetta' will offer you the ancient 'Kuzhi Mandhi' on a plate and tell you this alone is the one true Biryani!  So here's everything you need to know about the Biryanis of the South.

The 'Bonda' is a round, savory fried snack that's been a part of South Indian kitchens for centuries. Perfected and patronised by the kings of Karnataka, influenced by the Mughals, and praised the world over; the Bondas are crunch on the outside, and unbelievably fluffy on the inside.  Welcome to a spicy, crunchy episode of Southern Slurp. I'm going to bring you as close as possible to tasting the original Golden Globes of South Indian Cuisine: The Bondas.  It's time to have a ball. Pun...

There are some things in life that need no introduction. They ARE the introduction.  Filter coffee is one such thing.  South Indian filter coffee, to be precise. Here's all you need to know about South India's take on coffee, the history behind it, and why you shouldn't drink it on the go or from a paper cup. 

How old is sambar as a recipe? Why do people like it so much? Why did Ratna Cafe, MTR and South India in general become synonymous with sambar? Oh, and how in the world do you make it?! Whether you think of idli, dosa, vadai or rice, the best accompaniment is of course, sambar! Tune in to know how the humble dish was conceived in the kitchens of South India.

Today, I'd like to take you on an IDLI-CIOUS journey, where we discover the origins of the humble idli, the right way of making it, and of course, some out of the ordinary recipes. Spoiler alert, there's a possibility that Idlis may not be south indian. In fact, they may not have even originated in India.

The Onam Sadhya is here! Erm, I meant, the Festival of Onam is here! And along with it, the Sadhya - the grand hold all feast - the ultimate tableau of Kerala's culture of gastronomy!  Listen in, for stories, recipes, legends and songs! And drool! 

Kozhukkattais! Ganesh Chaturthi is here, and the 'Dumpling Cha Raja' has made his grand hero entry! From Maharashtra to the tip of Tamil Nadu, this sweet - occasionally savoury - recipe is as common as the clay Ganeshas in everybody's homes. Let's dig in!

Take a listen. Drool. Come back for more!

Rasam! It's piping hot, spicy with a hint of tang. Variants range from an almost clear yellow soup to a golden brown broth. An indegenous invention that's millenia old! And a recipe that stands apart in the kitchens of South India. My first memory of food, is of course 'paruppu saadam' or 'pappannam' in Telugu, doused with two tablespoons of ghee, mildly salted, and flavoured with fresh tomato Rasam, cooked in the traditional 'eeya chombu'. I break down the memory for you, into the recipe,...