Its south time
Hello. Those stone. Good evening. Namashkar. Welcome. South food. South Indian food. It's so organic. The food is alive because at the end of the day it's all rice and dal. It's a healthy option. He was actually from Kerala think one of the bestest lounge. Believe me, it was one of the bestest South Indian food manager. Thank you
Thanks for appreciating South Indian food. Being a South Indian it feels great that North Indian is appreciating our food culture. And you are right, doshas are multiple types of them and each variety of dosha is different and we enjoy our doshas. But at the same time I want to tell that North Indian food is also good. I am a great fan of Aliparata and Paneer Tikka. Then there are other chart items which I love from North India like Kani, Puri, Whilpuri and all
Sreeja V
@Wordsmith · 2:30
Hello. Thank you, Rohaji. And very, very good morning to you. They remember her for life. And sambarki. Every home has its own way of making sambar. So agarap. Beginning with andra Karnataka, Dublinard, kerla YeJu states Talangana, right district, Mayapko. Sambar. Unique flavor. And that is the beauty of the dish. And halimujaylaki. Actually, sambar is a Marathi dish originally. And it was the Marathas who introduced that in Tamil, NAD shaid merikal say trichi
Swell Team
@Swell · 0:15
Moon Shine
@moonshine1 · 0:41
Especially when you have a good chutney, like freshly made chutney with mint that you grow in your backyard and real fresh coconut. I don't find a better taste than to just mix those flavors together in the evening. That it's. A little rainy, little cold. Okay? I don't think you can eat anything better than that. Italy summer and a nice freshly made chutney
But when the time passes, even an hour or half an hour, maybe 15 minutes, in fact, that flavor goes away, the fades away. So, yeah, that's absolutely right. The local drone, the mints or the herbs, they helps you retain that taste and bring all the memories, especially for when you were kids