The flavors and textures of south Indian food are so varied and vast that I have often felt a food map of south India would help people understand the beauty that lies behind the south Indian style of cooking and the exquisite south Indian recipes. I looked around for a few, but nothing seemed to be able to cover the vastness of what south Indian food comprises. Then one day a gentleman asked me if the origin of the Udupi cuisine lies in Tamil Nadu…this is when I decided I needed to take matters into my own hand.
My first steps into the Culinary World were as shaky as a toddler’s. At age 11 I was introduced to the amazing world of the kitchen where my mother used to hold fort. We were summoned by our father – who looked as lost as we were, to this magical place were mom used to create lip smacking and nutritious food for us 3 times a day, who was now laid up in bed with an accident for the next 6 months.
Over the period of these 6 months I did various chores some interesting and some brain numbing, at the end of which there was a small ember alive somewhere deep within.
If we look beyond the obvious, in today’s world, we can safely call the chef an alchemist. Again, imagine, the chef adorning his cooking hat in sparkling white, moving the knives, pots and ladles with an impressive degree of skill and concentration, to create a dish, a dish that is worth remembering for many a life time, a dish that speaks to your heart, one that will make you really happy.