Episode 201: Southern India: The Spice of Life

Join us as we experience the flavors that define South Indian cuisine. We'll visit the home of an award-winning author where she savors the enduring recipes and aromatic spices that connect her to family and an ancient past. Next, we'll visit a tiny farming community where local farmers cultivate indigenous ragi grain without the use of pesticides. We'll also travel along the western Malabar coast where a distinguished chef makes a local favorite using the region's abundant seafood and coconuts.

talkin' travel

Diary of a Foodie

Each episode of this mouthwatering food, culture, and travel series dives into the diverse realm of the world's greatest cuisine from New Zealand's purest honey to Italy's famous Parmigiano-Reggiano. What do you think is the world's greatest, indigenous food source?

mssdprasad04said... Nice Channel

traveljunkiesaid... I agree! I have just returned from Peru and the food was amazing! The cebiches, the trout, the corn, the cheese, the quinoa soup, the lucuma! The people, so friendly and so repectful of their own history. I could go on and on. I feel blessed to have been able to experience first hand this lovely, hauntingly beautiful corner of the world.

jcattosaid... The place that really knocked my socks off was Peru--one stroll through the local market in Cusco revealed 100s of varieties of corn (purple, giant white, etc...), dozens of potatoes (pink, speckled, bright white), and an incredible array of quinoa sizes and colors. There are also numerous, earthy cheeses produced by the goats that graze on grasses at timberline, high in the Andes. It's a magical place with an ancient cuisine that's equally enchanting.