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Curd Rice, pictured at San Jose’s, Mylapore restaurant is made of cooked rice in fresh yogurt, tempered with spices and curry leaves. For those who grew up in the state of Tamil Nadu, it takes them back to their childhood. (Aric Crabb/Bay Area News Group)Entrepreneur Jay Jayaraman taps into South Indian nostalgia by offering authentic, plant-centric dishes from Tamil Nadu.
Originally published at Kalpana Mohan, Correspondent