Author Archives: GoodKorma

The roadside restaurants of Tamil Nadu

Posted on February 19, 2019

How a two-thousand year-old recipe taught me about the essence of food At the point on the map where southern India tapers off in perfect V, Tamil Nadu sits snugly on the eastern coast. As a destination, it may not … Continue reading →

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WOKE… BY A YOLK

Posted on October 4, 2018

How a soft-boiled egg taught me that all food is a gift Is there a lovelier, more relaxing thing on Earth than a hot spring? Of all the surprises the planet has to offer, who’d have thought that one would … Continue reading →

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A taste for infinity

Posted on October 1, 2017

Curry is such a varied cuisine that it may feel infinite…. but is it? And while we’re on the subject… does infinity exist? In the distinguished company of Archimedes – and Professor Ian Rumfitt, Senior Research Fellow, All Souls College … Continue reading →

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Indian Festival Feasts

Posted on August 17, 2017

Vivek Singh’s new hardback may look like a cookbook – but between the mouth-watering recipes, it’s also a spell-binding look at the nature of human connections… and how food is the force that links us all. In an exclusive interview, … Continue reading →

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Music in the Body

Posted on August 11, 2017

How the Happy Mondays helped me understand the meaning of curry You think you understand something important to you… a phrase, a concept, an idea. And then you realise you weren’t even close! Something happens that means you have to … Continue reading →

Posted in Curry journey, Uncategorized | 2 Comments

THE GRATEST!

Posted on March 13, 2017

If you’re nuts about coconuts… get your hands on the Odiris… the greatest grater of them all! Some decisions are difficult; others are easy. This one is as easy as it gets… if you eat freshly-grated coconut, click here. The … Continue reading →

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UP IN SMOKE?

Posted on March 9, 2017

Can you really put live charcoals into a curry? Is this a living Indian culinary tradition– or just a pile of embers? And what can YOU do to help keep the flame alive? So that’s that… the ambitious curry I’m … Continue reading →

Posted in Dhuni charcoal cooking | 4 Comments

Two tales of turmeric

Posted on February 28, 2017

Meet two Indian men doing very different things with turmeric – and meet one confused food blogger.   The tiny charcoal brazier stands 12 inches high off the patio – about the height of a seated baby – and a … Continue reading →

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Soul food

Posted on February 9, 2017

Eat like a God in Varanasi   If Chef Vivek Singh suggests that you try an experience… do it! When I asked him what I should do on a trip to India, he replied: “Go to Varanasi; eat at the … Continue reading →

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Singh when you’re winning

Posted on November 18, 2016

  Executive Chef Vivek Singh shares the ‘why’ of the Cinnamon Club If you’re passionate about Indian food, this is like hunkering down with Michelangelo to discuss renaissance art, or exploring space time one-to-one with Einstein. I’m in the Cinnamon … Continue reading →

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