As we travel to the West Coast of India, we reach the region of Karwar, one that is renowned for its cuisine. One of the quintessential dishes of the region is an "Ambat", which translates to "sour". It is a staple in the region: a dish made with a thick coconut base, chillies, and a souring agent, traditionally the local kokum. Kokum (Garcinia Indica) belongs to the mangosteen family and is indigenous to the Western Ghats, where they thrive. It is a small, dark purple fruit

Eggs and olives are a superb combination. The salt of the eggs is balanced by the plainness of the egg whites; they support each other beautifully. This is a traditional salad with a pop of flavour. I chose to serve it more like a deviled egg rather than the traditional tossed salad format, just for visual effect. The sumac adds sourness, the pine nuts add a nutty flavour, and the paprika adds smoky heat. They are all well-balanced, and these are small bites that are deliciou

I love bittergourd and all bitter foods. It is in my genetic makeup. Here is a basic genetics lesson on the science of bitterness. Humans have 23 pairs of chromosomes. Each chromosome is made up of a double helix of DNA (Deoxyribonucleic Acid). These long DNA molecules have strings of information called genes that, in turn, code for proteins. The proteins are the functional molecules in the body. For bitter taste, the specific proteins involved are called TAS2R proteins, as t

Okra is favoured in Turkish cuisine, and interestingly, it is used as a thickener for stews and soups. But, like us in India, they prefer not to have the slimy palate feel. They get around this by adding lemon or lime juice that is added to the dish to prevent the mucilage from forming. This is a simple dish, easy to make yet so delicious. The baby okra is soft and tender, without the slime, and the tomatoes add an acidic, mild sweetness to the dish. It is perfect as a side d