Sweet rice and moong dal cooked with jaggery, ghee, cardamom and cashews. Festive, warming and deeply comforting.

Fragrant rice cooked with fresh grated coconut, tempered with mustard, cashews and dried chillies.

Rice tossed with a freshly ground coriander paste, lemon and spices. Herb-forward, vibrant and uniquely Andhra.

Ven pongal shaped into thick patties and pan-fried until golden. Crispy outside, soft and peppery inside — a breakfast revelation.

Cooked rice tossed with fresh lemon juice, turmeric, mustard, peanuts and curry leaves. Bright, tangy and refreshing.

Rice and moong dal cooked to a comforting khichdi, finished with cracked pepper, cumin, cashews and a generous pour of ghee.

Temple-style tamarind rice made with extra devotion — hand-pounded spices, roasted groundnuts and a generous pour of sesame oil.

Basmati rice cooked with fresh mint leaves, whole spices and green chillies. Fragrant, cooling and wonderfully aromatic.

Sacred temple tamarind rice prepared with hand-pounded spices, roasted peanuts and curry leaves. Made with devotion.

Fragrant rice cooked with ripe tomatoes, onions and South Indian spices. Tangy, comforting and great on its own.