When it comes to South Indian dishes that are famous across the globe, dosa and idlis top the list. But in recent years, appam has also arrived on the scene. A type of savory pancake, appams are made from a fermented batter of rice and coconut and served with curries. In this version, the plain appam gets an upgrade - a runny, salt and pepper egg in the center.

Papad Omelette works because of contrast, not complexity. Soft eggs form the base, while roasted papad brings brittle crunch and a subtle fermented depth that spices alone cannot create. The key lies in sequencing; eggs must begin setting before papad enters the pan. This keeps moisture from dulling its texture. Onion, chilli, and coriander are used sparingly so they support the eggs instead of weighing them down. Cooked over steady medium heat, the omelette stays tender while the papad holds its snap. It’s quick food, but it rewards attention.

This masala chai banana bread pudding is the perfect blend of the sweet, comforting flavours of banana bread and the warm, soothing spices of Indian masala chai. Each layer is drenched in a spiced custard, resulting in a dessert that’s soft, fragrant, and has a delightful crispness on top. It’s an effortlessly impressive treat, just right for those evenings when you’re in the mood for something cosy yet a little fancy.