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The Quint

This is The Quint's podcast, Southern Slurp. I am your host Vikram, a lover of food, stories and conversations, in that order.

Southern Slurp is a podcast that features recipes, ingredients, stories, voices and culinary history aimed at giving you a transcendent gastronomic experience!

I'll introduce you to recipes, ingredients and flavours that rule the kitchens of South India.

You'll hear the voices of chefs, culinary experts, food historians and a whole bunch of like-minded Saappaattu Ramans - food lovers - like myself.

We'll cook in my own kitchen. And I'll also bring you voices, songs and sounds from across Tamil Nadu, Kerala, AP, Telangana and Karnataka, in search of unique recipes that tease your senses.

I'll pick a recipe each episode, or maybe just an ingredient, and occasionally, a specific culture or habit that surrounds the food of the place.
We'll travel back in time across history, and through some of my childhood memories of food, and of those who make it, like no one else.

If your mouth is watering right now, or you feel a familiar rumble in your stomach, this series is a must try!

A new sumptuous episode releases every alternate Friday, so do subscribe to The Quint to not miss a single podcast from the series. Also, do check out our other exclusive content.

Check out my playlist for a menu of episodes, pick one and take a listen!

As the familiar Tamil saying goes, 'Saaptu Pesalama?' - Let's talk after lunch!

Southern Slurp

If I must tell you the story of the vadai, I must begin in ancient India. And then go backwards from there! Vadais have been in vogue since 500 BC, the Vedic age. Listen to the story of the medu vadai, the masaal Vadai and more, from even before it got the hole in the middle!
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Soft Inside, Crunchy Outside: How Crispy Vadai Became A Much-Loved Snack

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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Dosa - The Truly Global Tamil Recipe That's Older Than The Idli

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!
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Avakaya! The Mango Pickle of the Telugus that Sailed the Armadas!

The war zones are laid out, and the camps are split into the Crumbly Hard side to the right, and the soft melt-in-the-mouth side to the left. Welcome, to the great MYSORE PAK Dessert Battle!

This is Vikram, and you're listening to Southern Slurp. Herein shall you find recipes, histories and mysteries from the many kitchens of South India. We have a large, wonderful tasting menu of episodes; some sweet, some spicy and all of them equally filling. Check them out on Apple Podcasts, Google Podcasts, Spotify and Jio Saavn.
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Do You Like Your Mysore Pak Soft and Velvety or Hard and Crumbly?

Chettinad cuisine can't be reduced to a one liner. It's got recipes that would sit well in a desert in Rajasthan. But also, some of the finest versions of fish gravies and prawn curries. You could dedicate a complete section to its offal menu, like brain masala and stomach sambols. Or drool over the legendary pepper chicken and prawn gravy. Yet, an elaborate vegetarian feast replete with baby potato fry will make the table groan. 

You'd think Chettinad cuisine is all about the hyper-local flavours, cooked in ancient, traditional methods. Until you taste the stodgy bread and butter putting, that's part of the 'Butler Cuisine' of the 'Chettinad Bangalas' aka bungalows.

Listen in for more!
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Uppu Mutton Kari to Crab Rasam: The History of Tamil Nadu's Chettinad Cuisine

Pongal is a festival. And it's also Tamil Nadu's original, authentic, ancient recipe. In fact, for millions of Tamilians across the globe today, Pongal - the dish - is a daily driver. It's what oils the wheels of Kollywood, the Tamil film industry! 

I bring you sweet and savory variants from rural and urban Tamil Nadu, stories about 'shooting Pongal' and the hilarious myth behind your monthly oil bath! Take a listen.
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Happy Pongal! Here's How Tamil Nadu Whipped Magic With the Dal-Rice Combo

This is a story about Puliogare. Tamarind rice. And alchemy. And a culinary war that continues till today. 

Kannadigas call it PuLiogare. The Telugus call it PuLihOrA. In Tamil land, it's called PuLiodharai. And the Maharashtrians have historically called it Ambil Bhath! This version of mixed rice has been around since at least before the 3rd century BC. And we're pretty sure it's from the kitchens of south India.

Steamed white rice, tamarind paste, fenugreek, dried chillies, salt, sesame oil and the genius idea that brought it all together. The ingredients of this recipe have always been readily available, and always been cheap. There no onions! And that's why the tamarind rice is the most common prasad across temples in South India. It's easy to make. It doesn't spoil for at least two days!

Listen to this episode to know everything about the unbelievably tasty dish!
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Puliogare - The Story of Tamarind Rice is About Alchemy and Emotion!

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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How Papad is Not the Same as Appalam is Not the Same as Pappadum!

Ask any Hyderabadi, and he will tell you that his Biryani is BAE. Ask a layman on the streets of Chennai, and he'll swear by Dindugul Biryani, or say Ambur Biryani is the original Biryani. Travel to Kerala, and the 'chetta' will offer you the ancient 'Kuzhi Mandhi' on a plate and tell you this alone is the one true Biryani! 
So here's everything you need to know about the Biryanis of the South.
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Hyderabadi Biryani is the Best South Indian Biryani - Or Is It?

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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Taste the Bonda: South India's Original Golden Globes!

Rasam! It's piping hot, spicy with a hint of tang. Variants range from an almost clear yellow soup to a golden brown broth. An indegenous invention that's millenia old! And a recipe that stands apart in the kitchens of South India.

My first memory of food, is of course 'paruppu saadam' or 'pappannam' in Telugu, doused with two tablespoons of ghee, mildly salted, and flavoured with fresh tomato Rasam, cooked in the traditional 'eeya chombu'.

I break down the memory for you, into the recipe, the ingredients and the history.

Take a listen, and hopefully, you'll get a taste of the quintessential comfort food, age no bar.
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‘Rasam!’ - Stories on the Quintessential Comfort Food

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