• Culinary Services
    • Classes and Workshops
    • Recipe development and Recipe Testing
    • Product Demonstrations
    • Wellness Meal Planning Services
    • Restaurant Consultation
Devagi Sanmugam Devagi Sanmugam

Devagi Sanmugam
  • About
  • Recipes
    • Cakes. Desserts. Cookies. Biscuits.
    • Indian Recipes
    • Non-Indian Recipes
    • Savoury Snacks. Savoury Bakes.
    • Staple
    • Eggless
      • Eggless Savouries
      • Eggless Sweet Stuff
    • Dips, Sauces. Condiments. Pickles. Sprinkles.
    • Chicken and Egg Recipes
    • Seafood Recipes
    • Meat Dishes
    • Drinks. Beverages
    • Ingredients
  • Lifestyle
    • Travel
      • Java
      • Bali
      • Tamil Nadu
      • Karnataka
      • Kerala
      • Maharastra
      • West Bengal
      • Japan
      • Myanmar
      • Vietnam
      • Cambodia
      • Sri Lanka
      • Bali
      • France
      • Montenegro
      • Uzbekistan
      • United States of America
    • Events
      • Cooking Classes
      • Community Events
      • Instagram Live
    • Food Reviews
      • Local Eateries
      • Overseas Eateries
      • Personal Views
  • Culinary Education
    • Culinary Education
  • My Books
    • Cookbooks
    • Other Books
  • Contact Us
  • SHOP
    • Cart
  • About
  • Recipes
    • Cakes. Desserts. Cookies. Biscuits.
    • Indian Recipes
    • Non-Indian Recipes
    • Savoury Snacks. Savoury Bakes.
    • Staple
    • Eggless
      • Eggless Savouries
      • Eggless Sweet Stuff
    • Dips, Sauces. Condiments. Pickles. Sprinkles.
    • Chicken and Egg Recipes
    • Seafood Recipes
    • Meat Dishes
    • Drinks. Beverages
    • Ingredients
  • Lifestyle
    • Travel
      • Java
      • Bali
      • Tamil Nadu
      • Karnataka
      • Kerala
      • Maharastra
      • West Bengal
      • Japan
      • Myanmar
      • Vietnam
      • Cambodia
      • Sri Lanka
      • Bali
      • France
      • Montenegro
      • Uzbekistan
      • United States of America
    • Events
      • Cooking Classes
      • Community Events
      • Instagram Live
    • Food Reviews
      • Local Eateries
      • Overseas Eateries
      • Personal Views
  • Culinary Education
    • Culinary Education
  • My Books
    • Cookbooks
    • Other Books
  • Contact Us
  • SHOP
    • Cart
  • Culinary Services
    • Classes and Workshops
    • Recipe development and Recipe Testing
    • Product Demonstrations
    • Wellness Meal Planning Services
    • Restaurant Consultation
  • Asia and Pacific,  Culinary Education,  Ingredients,  Malaysia

    The Refreshing Fruit Experience

    Jambu can be eaten raw, making it a perfect snack. It is often enjoyed fresh, sliced, or whole. It can be added to fruit salads eg. Fruit Rojak, blended into smoothies, or used in desserts. In some cultures, it is also pickled or cooked in savory dishes. Whether eaten alone or incorporated into recipes, Jambu offers a delightful burst of flavor and hydration.

    Read More

    You May Also Like

    Chennai Street Markets

    June 24, 2017

    The Market Place

    June 21, 2014

    Food Event at Airway Hotel

    July 27, 2010
  • Asia and Pacific,  India,  Overseas Eateries,  Tamil Nadu

    Sangamithirai – Where Every Dish Tells a Story!

    Maa vathal, made from dried and preserved unripe mango, lends a delightful tanginess to the hearty curry.  The stone-ground masalas infuse the gravy with a distinctive essence, making this dish a true comfort food that warms the soul. Every mouthful was a reminder of the rich Tamil culinary heritage I grew up with, and it left me craving even more!  Many people adore curries made with maa vathal, especially in Tamilian cuisine, where it is cherished for its ability to evoke nostalgic flavors and emotions. It’s common to find families who have enjoyed this ingredient for generations, as it brings a unique, aromatic touch to traditional dishes and I am…

    Read More

    You May Also Like

    Tsukiji’s Outer Market

    April 21, 2014

    Snack Queen of Karaikudi!

    December 27, 2018

    Salt Mines

    June 29, 2024
  • Asia and Pacific,  India,  Overseas Eateries,  Tamil Nadu

    A Feast of Flavorful Tamil Nadu Delights

    The Chicken Curry that I enjoyed with Madurai Bun Parotta was a remarkable experience for the senses. The taste was a delightful fusion of flavors, with the spices creating a warm and aromatic profile. The rich, dark, coconut-based gravy was both creamy and slightly tangy, accentuating the tender pieces of chicken that absorbed the spices beautifully. Each bite was enveloped in a fragrant symphony of coriander, cumin, and a hint of black pepper, making it incredibly satisfying. The Madurai Bun Parotta, with its flaky layers and soft, pillowy texture, provided an excellent contrast to the curry, making each mouthful a comforting delight.

    Read More

    You May Also Like

    Water, Air and Earth elements at Munnar

    June 10, 2012

    Fishery at Wadduwa

    October 5, 2012

    Pettah Market in Colombo

    October 5, 2012
  • Asia and Pacific,  Japan,  Okinawa

    A Journey Through Wellness, Flavor, and Innovation in Okinawa

    The gadget used to produce Kangen Water is an alkaline water ionizer. This device typically uses electrolysis to separate the water into alkaline and acidic components. Users can select different pH levels, depending on their needs, ranging from strong alkaline water for cleaning to mildly alkaline water for drinking. The ionizer is designed to be used at home, providing a convenient way to access alkaline water daily.

    Read More

    You May Also Like

    Villa Life in Bali

    December 1, 2012

    Not Enough of Tokyo!!

    April 26, 2014

    Fishery at Wadduwa

    October 5, 2012
  • Asia and Pacific,  Culinary Education,  Ingredients,  Japan,  Okinawa

    Appreciating Okinawan Turmeric

    Both types of turmeric contain curcumin, the active compound known for its health benefits, but their concentrations may vary. Autumn turmeric is often valued for its higher curcumin content, while spring turmeric may have a different balance of other beneficial compounds.

    Read More

    You May Also Like

    Salt Mines

    June 29, 2024

    Ho Chi Minh street foods

    February 11, 2013

    Tsukiji Fish Market

    April 21, 2014
  • Asia and Pacific,  Culinary Education,  Ingredients,  Japan,  Okinawa

    Kokuto – Okinawan Brown Sugar

    Okinawan brown sugar offers several health benefits, including preventing tooth decay and reducing cholesterol. Kuromitsu, a refined syrup made from kokuto, serves as a key ingredient in many Japanese desserts like kuzumochi and anmitsu, enhancing their flavors with its milder taste.

    Read More

    You May Also Like

    Buddha Bellies Cooking School

    April 21, 2014

    A Journey Through Wellness, Flavor, and Innovation in Okinawa

    December 29, 2024

    Can’t Forget Goya Spam Onigirazu!

    December 17, 2024
  • Asia and Pacific,  Japan,  Okinawa

    A Sugar Cane Plantation in Okinawa

    Each of Okinawa’s eight brown sugar-producing islands has distinct varieties of sugar cane, shaped by varying soil properties, temperature, rainfall, sunshine hours, and the frequency of typhoons and droughts. Consequently, the raw harvest differs from island to island, resulting in brown sugar with unique textures and flavors influenced by the local environment and human practices.

    Read More

    You May Also Like

    The Refreshing Fruit Experience

    January 22, 2025

    Buddha Bellies Cooking School

    April 21, 2014

    Tea and Spices at Nuwara Eliya

    October 8, 2012
  • Asia and Pacific,  Japan,  Okinawa

    Foraging at Mount Yaedake

    My ascent of Mount Yaedake was truly magical, even as the rain gently enveloped us. With Yasuda by my side, I followed the hill track, embracing the drizzle without an umbrella or raincoat for the first time. This newfound sense of freedom was a welcome relief from the worries I often carried in Singapore. Surrounded by nature's beauty and Yasuda’s delightful company, my concerns about health faded away.

    Read More

    You May Also Like

    Snack Queen of Karaikudi!

    December 27, 2018

    Ho Chi Minh street foods

    February 11, 2013

    Tsukiji’s Outer Market

    April 21, 2014
  • Asia and Pacific,  Drinks and Beverages,  Japan,  Okinawa

    Awamori in Okinawa

    The most traditional way to enjoy awamori is by sipping it from tiny, thimble-sized cups called chibuguwa. It’s important to savor it slowly rather than consuming it in one gulp. Take a moment to appreciate the aroma before your first sip, and enjoy the fragrance again after finishing your cup. Awamori makes a great cocktail base, especially when paired with citrus flavors. It can also be enjoyed as awamori coffee!

    Read More

    You May Also Like

    Sambals and Warungs

    December 1, 2012

    Ta Prohm Temple

    June 12, 2012

    Can’t Forget Goya Spam Onigirazu!

    December 17, 2024
  • Asia and Pacific,  Japan,  Okinawa

    Can’t Forget Goya Spam Onigirazu!

    The thick slices of bitter gourd are lightly battered and deep-fried to mellow their bitterness while retaining a satisfying crunch. The egg is cooked in the typical Japanese style—thick and soft. Spam, a beloved staple in Okinawa, is pan-fried until golden and crisp.

    Read More

    You May Also Like

    Shivaji Market

    March 17, 2013

    Buddha Bellies Cooking School

    April 21, 2014

    To Market to Market, to Buy a…………

    June 6, 2012
123

Devagi Sanmugam

As a chef, spice curator, and author of over 20 cookbooks, my life revolves around the exquisite world of food. I am deeply passionate about experiencing food in all its forms—I love to see, touch, smell, hear, and feel the ingredients that create culinary magic. Each spice tells a story, every herb evokes a memory, and the textures of food bring joy to my senses. Traveling is not just a pastime for me; it is an essential part of my journey as a culinary educator. Exploring diverse cuisines around the world allows me to expand my knowledge and understanding of food, enriching both my cooking and teaching. I revel in discovering new flavors and techniques that I can share with others, igniting their own passion for cooking. This blog is a heartfelt expression of my love for food—a platform where I can share my culinary adventures, insights, and recipes. Join me as we explore global cuisine, celebrating the beautiful and delicious experiences that food offers.

Devagi Sanmugam - 2025 Copyright