Take a listen. Drool. Come back for more!

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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!

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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! share to Facebook share to Twitter

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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!

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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!

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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.

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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.

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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. Is this the best version of coffee there is? I think so. Allow me to convince you of it. And while we're at it, here's the history behind it, and why you shouldn't drink it on the go or from a paper cup.

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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 intended! ICYMI: South India Filter Coffee: Why it CANNOT be compared to Ersatz coffee https://audioboom.com/posts/7407154-south-indian-filter-coffee-the-best-ever-version-of-coffee Idlis: BUSTING the myth that it's not South Indian, or even Indian https://audioboom.com/posts/7381885-idli-may-not-be-south-indian-aiyo-here-s-its-origin-story

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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.

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