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A Vittles subscription costs £5/month or £45/year. If you’ve been enjoying the writing then please consider subscribing to keep it running — it will give you access to the whole Vittles back catalogue — including Vittles Restaurants, Vittles Columns, and Seasons 1-6 of our themed essays. Upgrade to paid Welcome to Vittles Recipes! In this new weekly slot, our roster of six rotating columnists will share their recipes and wisdom with you. This week’s columnist is Archana Pidathala. You can read our archive of cookery writing here. An essay and recipes for gochujang egg fried rice with corn and peas, crispy spiced tofu, and cardamom-scented Paanakam. Words and photographs by Archana Pidathala (with contributions from her son, Arjun). It is just after 1pm on a cold, wet January afternoon in our flat in Barcelona. The umami funk in my first spoonful of gochujang fried rice jolts me awake in one bite. It reminds me of my mother making fried rice for my brother and me on hot summer afternoon

A Vittles subscription costs £5/month or £45/year. If you’ve been enjoying the writing then please consider subscribing to keep it running — it will give you access to the whole Vittles back catalogue — including Vittles Restaurants, Vittles Columns, and Seasons 1-6 of our themed essays. Welcome to Vittles Recipes! In this new weekly slot, our roster of six rotating columnists will share their recipes and wisdom with you. This week’s columnist is Archana Pidathala. You can read our archive of cookery writing here. An essay and recipes for gochujang egg fried rice with corn and peas, crispy…

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