Madurai treats with a side of jigarthanda at a food festival in Coimbatore

[ad_1] Mallippo idli in nalli kuzhambu | Photo Credit: PERIASAMY M Ayira meen kulambu, a quintessentially Madurai dish often served alongside steaming idlis, rice and idiyappams, is a blend of tamarind, spices, and perfected culinary techniques over many generations. But the star of the delicious, tangy curry is the tiny worm-like ayira fish, known for its tender texture and taste, and sourced from the Vaigai Dam. “Ayirai is always bought alive and is a robust…

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India’s FDI squeeze

[ad_1] One of the narratives of the Bharatiya Janata Party on the eve of the general election in May-June this year was that India, under the Narendra Modi government, was beginning to claim her rightful place in the world. It was growing at 7 per cent, was the fastest growing major economy, was poised to…

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Meghalaya: Looking beyond the grape | Market demand for fruit wines and an enabling government policy is motivating small-time winemakers to go commercial

[ad_1] In the last couple of years, te.gism, the “fruit with a dot in its name”, has caught the imagination of wine lovers in the Northeast who fancy non-grape elixirs. Also known as the Himalayan cherry (Prunus jenkinsii), this fruit that grows in the jungles of Meghalaya’s Garo Hills remained virtually unknown until botanists documented it…

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