I still remember my summer break at Tiruvalla. We’d spend a good part of the vacation at my Ammachi’s house. Looking back, more than anything it is the smells and the fragrances of the house that really wells up inside me as I fondly recollect memories. Ammach is still a passionate cook and her kitchen used to a hub of activity from the word go. Whether it is the snow white kallappam in the morning, the crunchy fish fry for lunch, the cardamom-laced tea and banana fry in the evening and the duck roast and chappathy at night- everything just smelled and tasted better when it was made in her kitchen.
The South Indian states of Kerala and Tamil Nadu share not just geographical and historical similarity, but also their culinary heritage with the i...
The Basics: What is seasoning? We season our products to ensure that they bring out the true flavours involved in traditional cooking, steeped in t...
I still remember my summer break at Tiruvalla. We’d spend a good part of the vacation at my Ammachi’s house. Looking back, more than anything it is the smells and the fragrances of the house that really wells up inside me as I fondly recollect memories. Ammach is still a passionate cook and her kitchen used to a hub of activity from the word go. Whether it is the snow white kallappam in the morning, the crunchy fish fry for lunch, the cardamom-laced tea and banana fry in the evening and the duck roast and chappathy at night- everything just smelled and tasted better when it was made in her kitchen.
