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Kuzhambu is a traditional Tamil gravy varying by region, often tangier and spicier than sambar, made with tamarind and can include vegetables, fish, or meat.

You might not immediately think of sound as one of the senses essential in cooking. Taste and smell, of course, are obvious, but there’s also the saying that you eat first with your eyes, too. In a ...

Chennai doesn’t just eat food from elsewhere — it rewrites it in its own script. Walk through the city and you’ll see it everywhere: the North Indian green-chutney sandwich getting a new avatar with ...