When pulao made its way to India, it was completely transformed in royal kitchens. Indian chefs experimented with local spices like cumin, coriander and turmeric. They even added nuts and dried fruits ...

India is a land of diverse cultures, and this rich heritage is reflected in its cuisine. Every region boasts a unique ...

This accidental ingredient swap led to a dish later embraced in South India. Unlike kokum ... well received that it became a staple in the royal kitchen. The dish moved from Thanjavur’s royal ...