CHENNAI:I have been interested and passionate about cooking from a very young age and my memories of the kitchen and preparing food for loved ones are still fresh. My dad was an amazing home chef and till date I credit my skills to him…but, you know what? Until I became a chef, I hadn’t cooked a proper dish (laughs)! I joined the Institute of Hotel Management and later during my training period, I learned Chinese cuisine. From using lemon grass to ginger, my life was revolving around the cuisine…and, since I love flavourful food, I enjoyed learning.
I think home-cooking is the best way to show your skills and love for the art, and I gradually went back to the basics. I began specialising in namma South Indian cooking….well, specializing is a big word, because that’s what I grew up leaning…so would be a shame if I didn’t know the nuances! From seafood to making lip-smacking biryani, I do it all.
I think it is high time we go back to our traditional ways of cooking and I have been noticing an interesting trend. With more people becoming health and diet conscious, millets are slowly yet steadily making a comeback. The famous ‘grandma-style cooking’ is gaining momentum and kambu, kezhavaragu, thinnai are all back on the menu! I prepare dishes with them – from the traditional kuzhu to biryani and even desserts, anything can be made healthy.
Since my mother’s is from Kanyakumari, I have travelled there for the sea-food. They have multiple varieties of fresh sea-food there and the best part is the way they prepare it…if you want to know how to prepare a traditional fish curry or fry, go to one of the houses and learn it from a patti there, they give the best ‘one-minute’ recipe…better than Google! I learn from observing other people cook and occasionally, see videos on the internet.
My specialties are Meen Polichathu, a Kerala style dish – cooked in coconut oil and covered in banana leaf. It’s flavorsome. Similarly, Madras lamb curry with drumstick and potatoes — cooked home style, chicken chettinadu, and sweets made out of chakka (jackfruit) and Goan dishes including fish curry and peri and are specials. Celebrities like Hansika Motwani and Tamannaah are regulars at my restaurant, and Hansika loves the podi idly!
With a major part of the culinary industry turning to fusion food and experimenting, I would like to say one thing: Let’s learn and bring back the dishes and recipes which have been there for years. We have forgotten our traditional food and I think they have to be brought back before diving into new experiments. Also, people can start using homemade masalas including basic chili powder, turmeric and kalpasi (which is not much in use). Imagine you grinding your own sambhar masala, and making a delicious meal? The feeling is gratifying!