Panfusine

When you read through Rachel Laudan's book 'Cuisine and Empire' :Cooking in World History ,  one of the things (or lack thereof) that strikes you, -- especially hard if you are a South Indian -- is that despite being the Ground Zero for spices, South Indian cuisine simply does not get mentioned as a world cuisine. The culinary narrative stops geographically at Goa before sailing off towards the Phillipines and on to South America as part of the Catholic trade route. And with this historical trade route, one particular dish traveled halfway across the world and became entrenched as a signature dish from Latin America - Its Spanish moniker is Dulce de Leche , but its original ancestral version is still revered as a signature dish amongst the South Indian communities. Its none other than the iconic 'Theratti Paal'. Its a classic 2 ingredient dessert. All you need is good quality whole milk and some sugar. And plenty of time and a consistent low heat source to cook...