☰ MENU

Shub (The Hungry Palette)

Hyderabad, Telangana, IN

Recipes By Shub (The Hungry Palette)

Eat the Rainbow by Shub (The Hungry Palette)

Hyderabad, Telangana, IN

Read More...

The sight of fresh fruit and vegetables at a market always makes my heart sing!

Easy Veggie Stew by Shub (The Hungry Palette)

Hyderabad, Telangana, IN

Read More...

A coconut-based, hearty and filling vegetable stew. Tastes great with ‘appam’ (hoppers) or idiappam (string hoppers). You could eat it as it is, or with bread as well.

Popeye's favourite pasta by Shub (The Hungry Palette)

Hyderabad, Telangana, IN

Read More...

Fortified with the goodness of spinach and cream! This is a quick one, and one that my toddler thankfully loves. Fun fact: did you know that for decades, spinach enjoyed a rather exalted status thanks to a transcribing mistake by a German chemist named Erich von Wolf? He mistakenly noted spinach as having 35mg of iron per 100 gram serving, instead of 3.5 milligrams. It was seventy years until it was corrected!

Oven-baked Potato Wedges by Shub (The Hungry Palette)

Hyderabad, Telangana, IN

Read More...

Par-boil, toss them with a spoon of corn flour, herbs of your choice and seasoning, and bake! Serve hot with ketchup or mayo.

Asian Noodle Salad by Shub (The Hungry Palette)

Hyderabad, Telangana, IN

Read More...

That ideal summer meal - fresh, colourful, crunchy salad, bursting with flavour. Best eaten cold. Fun to eat, fun to draw.

Masala chai by Shub (The Hungry Palette)

Hyderabad, Telangana, IN

Read More...

Warming, soothing and comforting, this is my cup of tea. Have it with milk or without, vary the spices you use, add ginger too, maybe and discover your cup of joy!

Banoffee Pie in a jar by Shub (The Hungry Palette)

Hyderabad, Telangana, IN

Read More...

Spoon in some dulche de leche, add bananas, some whipped cream and keep layering until the jar overflows. Well, almost. Top off with some more whipped cream, and eat!

Venn Pongal by Shub (The Hungry Palette)

Hyderabad, Telangana, IN

Read More...

Pongal is both the name of dish and a festival in South India (usually falls on 14 January) celebrating the first harvest of the year. A sweet version of this, made using rice, lentils, jaggery and milk is made during the festival. I've featured the savoury version here which is commonly eaten for breakfast. I love topping it off with extra pepper and freshly grated ginger for that extra bit of warmth on a cold day, and for me, it is comfort food that reminds me of my mother's cooking. This combination of rice and lentils has other Indian cousins - Bisibelebath (with added vegetables) and Khichdi - also very popular comfort food.