Kitchen notes

How the tins are meant to be used

Short recipes from the first pantry, which is Kodagu. Kachampuli at the end. Chilli off the flame. The roast is already done for you. More states, more notes, as those kitchens join.

About 2 hours · serves 4–6

Koli Barthad

Chicken fry cooked with Pounding Stone masala and kachampuli. Rest the chicken an hour, then slow-cook it to a dark brown. The vinegar goes in the marinade, not as an afterthought.

With Coorg Meat Masala

15 min · serves 2

Eggs with bird-eye tadka

Poovamma's chilli, bloomed in coconut oil, poured over soft eggs. Breakfast in Madikeri, without ceremony.

With Bird-Eye Chilli Powder

25 min · serves 3

Mushrooms, dark masala

The same roast and vinegar, without meat. Button or oyster mushrooms, cooked until they take the colour of the masala.

With Coorg Meat Masala