An Introduction to the Culinary Culture in Sagam Period Posted on: July 3, 2020 Posted by: Ammini Ramachandran Comments: 0
The Sangam Period (300 BC to 300 AD) in South India Posted on: July 3, 2020 Posted by: Ammini Ramachandran Comments: 0
Rare Culinary Manuscripts from the Sarasvati Mahal Library, Thanjavur Posted on: July 3, 2020 Posted by: Ammini Ramachandran Comments: 0
Appam – A Temple Food Offering with a Very Ancient History – Part II Posted on: July 3, 2020 Posted by: Ammini Ramachandran Comments: 0
Appam – a Temple Food Offering with a Very Ancient History Posted on: July 3, 2020 Posted by: Ammini Ramachandran Comments: 0
The Bower Manuscript – Birch-mark Manuscript collection of Buddhist Sage Yosamitra Posted on: July 3, 2020 Posted by: Ammini Ramachandran Comments: 0
Garlic: Origin, Medicinal Uses, and a Recipe for Garlic Dessert from King Nala Posted on: July 3, 2020 Posted by: Ammini Ramachandran Comments: 0