Series · Lifestyle
World on a Plate
Classic dishes, where they come from and why they taste the way they do — from Kerala's appam and Kolkata's puchka to Scotland's oats and the long road pizza took out of Naples.
4 parts14 min in totalBy Meera Iyer
- 1
Part 1Appam and stew: why Kerala's classic pair works so wellA soft, tangy rice pancake and a mild coconut stew — texture and flavour in balance. - 2
Part 2Puchka: Kolkata's crispy, tangy favouriteHollow shells, spiced potato and tamarind water — and why every city argues about the name. - 3
Part 3Visiting Scotland? Try these oat-based treatsFrom oatcakes to cranachan, how a hardy grain became the heart of Scottish snacks. - 4
Part 4Pizza's long road from Naples to everywhereWhy the Neapolitan original is soft, blistered and eaten with a knife and fork.
