THE WORLD DIGESTED

“It is so hard to remain authentic,” the chef at Chowk sighed. His words would come back from time to time whenever another inspired but ins

It has become the new custom in the ever growing "spice curry*" genre in Osaka to offer one (or two) staple curry(s) and one weekl

Instead of testing the water, tested was the sambar and it passed the first hurdle as it nice and smooth with adequate amount of tool dal to