Archana Pidathala

BOOKS ON FOOD

Vishalakshi Padmanabhan is Devoted to Preserving Heirloom Rice Varieties

In this chapter of 'Why Cook’, Archana Pidathala tells us about Vishalakshi Padmanabhan, founder of Buffalo Back Collective in Bangalore. Vishala’s guiding principle for the organic store is rooted in the food ethic she…

Archana Pidathala

MAIN COURSE

Muthira pachakaya puzhukku

This puzhukku, which Vishalakshi learned to prepare from her grandmother, is made using horse gram, raw plantain, and spiced coconut.

Vishalakshi Padmanabhan

MAIN COURSE

Thengai Paal Keerai

The thengai paal keerai is made of amaranth greens, green gram, and coconut milk.

Vishalakshi Padmanabhan