Kerala

In The Great Indian Thali cookbook, Nandita Iyer shares her recipe for a mild, coconut-based stew made with seasonal vegetables and a hint of spice.

Predating Hinduisim, theyyam is an ancient and mysterious folk ritual, and one of South India's most mesmerising experiences.

Plus, a British engineering marvel turns 100, Paris reveals its best baguette and a spectacular desert show offers a new way to honour the world's oldest continuous living culture.

For more than 70 years, this tiny restaurant has been dishing out its signature meal – Kethel's fried chicken – Kerala's spicy, finger-licking food.

Fifty years ago, Marottichal was rife with alcoholism and illicit gambling, but everything changed after one man taught the town to play an ancient game of strategy.

Although the heavily-Hindu city is well known for its substantial Muslim and Christian populations, its lesser-known native Paradesi Jewish community is fast-dwindling.

Held in Kerala’s backwaters at the end of monsoon season, the Aranmula Valla Sadhya is considered one of India’s largest vegetarian feasts, with as many as 64 dishes at one meal.