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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…
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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.
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Delicious Discoveries at Kari Theory
We tried the MUTTON KOLA URUNDAI, a dish made with a mix of lentils, minced mutton, and a blend of aromatic spices. Having sampled mutton balls at various places in India, this was the first time I enjoyed three pieces in one sitting! These mutton balls were perfectly bite-sized, boasting a crispy exterior that gave way to a soft and moist interior. The robust scent of freshly ground spices combined beautifully with the richness of the mutton, creating an irresistible dish. The texture was truly satisfying, with the crunch of the outer layer contrasting perfectly with the tender, succulent meat within.
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Jackfruits of Panruti
As the jackfruit ripens, it transforms into a soft, sweet treat with tropical flavors reminiscent of pineapple, mango, and banana. Ripe jackfruit is used in various desserts like cakes, puddings, and ice cream. Tamil culinary traditions include dishes like Jackfruit Payasam, a creamy dessert with ripe jackfruit, coconut milk, and jaggery, and Elai Adai, a sweet delicacy of rice flour, coconut, jaggery, chopped jackfruit, all steamed in a banana leaf.
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Salt Mines
As you journey along the ECR, you’ll witness sprawling shallow pools filled with seawater gradually transforming into salt crystals. The glistening sight of the sun reflecting off the water is truly mesmerizing. Additionally, mounds of salt covered with canvas can be spotted across the area, symbolizing the productivity and importance of these mines in the region’s economy.
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South India Under One Roof
A bowl of Mutton Biryani was served with Coconut Raita, which was an eye-opener for me. The coconut raita is a delightful mix of cool, creamy, sweet, and slightly tangy flavours with a hint of spice, making it a perfect accompaniment to balance out the richer, spicier mutton biryani.
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Divine Flavours at Paati Veedu
Paati Veedu embodies nostalgia and tradition, offering a unique glimpse into Tamilian culture through its food, ambience, and hospitality. Whether you're seeking a taste of home or an introduction to Tamilian cuisine, this restaurant promises an unforgettable dining experience.
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Oota Aita at Oota Bangalore?
For over two years, a team of chefs, writers and videography crew travelled the length and breadth of Karnataka including Coorg, Malnad, Western Ghats, Mangalore, Uttar Kannada, North Canara Coast, Hyderabad-Karnataka region, North Karnataka, Mysore, Bengaluru, and South Karnataka to do research on traditional cuisine.
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In Search of Coffee in Coorg
The husband-wife team are third generation coffee farmers and founders of fivefarms.in – one of India’s premium single estate coffee stores. Subbaiah told me that they believe in very traditional plantation skills but ensure that they apply only modern roasting and grinding techniques to their coffee beans. They conduct Seed to Cup tours of the coffee estate. I learnt the history of how coffee was discovered and brought to India, its culture, farming techniques including harvesting, inspection of the coffee plants, and production process from its raw state.
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Kalyan, the Meat Chef
In India, the Bannur mutton is considered as expensive. These sheep have more than average muscle-to-fat-ratio and the thin layer of fat is evenly distributed over their bodies and therefore the meat becomes tender so fast when cooked and taste flavourful!
