The burst of red, orange and yellow autumn hues is the first thing that caught my eyes at the Tenryu-ji temple premises. I had come to taste the Shojin ryori vegan cuisine, which was served at the Shigetsu restaurant inside the temple premises. But I got caught in the beauty of the Zen Garden around it. The autumn trees accompanied by a peaceful pond in front of it and the Arashiyama mountains standing tall behind it were picture-perfect from all sides.
Tag: food writing
When Modak meets Kozhukatta
Modak, which is made in Maharashtra, is the same as Kozhukatta, which is made in Kerala. For the unversed it is a steamed rice dumpling with the filling of coconut, jaggery with a hint of cardamom. When you take a bite of this piping hot Kozhukatta, you first taste the soft mildly salty taste of the steamed rice covering and then tumbles out of it the moistened juicy coconut and jaggery mixture slowly revealing its richness.