About

Tamarind to Amchur

“One cannot think well, love well, sleep well, if one has not dined well.” 
― Virginia Woolf

Tamarind to Amchur comes from the love of food and deep rooted taste buds that awaken at the mention of Indian food. Indian food attributes to use of various spices and in specific to the tangy flavour. Use of Tamarind and Amchur(dried mango powder) is an integral part of Indian cooking depending on the geographical division. If you trace the use of souring agents it can be traced from Tamarind in the South to Kodampuli in Andhra to Kokum is the West to Yogurt to Amchur in the North. These flavours add the necessary umami to the food that entices the Indian palate and can give a whole new meaning to the food.

I am Lavanya , former HR Professional , currently a freelancer. I started blogging few years ago to pen down my thoughts and my recipes , now strictly sticking to recipes alone. I am a food enthusiast and have always experimented in my mom’s kitchen. Now that I am married and have my own , the experiments have grown sizeably with extra encouragement from the husband who happens to love what I make. This blog is also because of the push he gave me to pen down our favourite ones so that we can refer to it at a later stage as well.

Here you would find strictly Vegetarian Indian food with some twists because what is life without some variations ! Even though I experiment I still stick by my faithful Indian pressure cooker and stainless steel utensils which you will be seen getting featured in the photos. The pictures are also a humble without any DSLR.