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    • Classes and Workshops
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Devagi Sanmugam Devagi Sanmugam

Devagi Sanmugam
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  • 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,  India,  Ingredients,  Pondicherry,  Tamil Nadu

    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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    The Elephant Fort at Thirssur

    June 17, 2012

    The Angkor Wat

    June 12, 2012

    The Golden City

    June 11, 2015
  • Culinary Education,  Ingredients

    Traditional Mouth Freshener

    This practice is deeply rooted in Indian culture as a way to mark the end of a meal and provide a refreshing end to the dining experience.

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    Key To Flavorful Biryani – MEAT!

    March 1, 2025

    How to Fry Fryums

    July 3, 2024

    Salted Fish – Time honored delicacy

    July 25, 2024
  • Culinary Education,  Ingredients,  Vegetables. Salads.

    The Versatile Chayote

    It is generally recommended to peel the skin, especially if it's thick or tough. However, if the skin is thin and tender, you may choose to leave it on, especially if you prefer a bit of texture in your dish.  Chayote contains a single large seed in the center, which should be removed before cooking.

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    The Refreshing Fruit Experience

    January 22, 2025

    My Six Tastes Lunch Plate

    August 28, 2023

    Asyura Porridge

    July 20, 2024
  • Culinary Education,  Ingredients

    Exploring Indian Gooseberries

    Indian gooseberries, also known as Nellikkai in Tamil cuisine and Amla in Hindi, are cherished for their distinctive appearance and unique flavour. These small, round fruits typically measure about 3-4 cm in diameter and have a smooth, greenish-yellow skin with faint ridges. The flesh of the fruit is slightly translucent and encases a pit. In terms of taste, Indian gooseberries offer a complex blend of flavours. They are predominantly sour and astringent with a hint of bitterness and a subtle sweetness. The sourness is intense and tangy, making it a defining characteristic of dishes it is used in. The astringency of Indian gooseberries can be somewhat overpowering for some palates.…

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    Global Spice – Cardamoms

    July 10, 2024

    Why I like Cooking

    October 3, 2023

    Salted Fish – Time honored delicacy

    July 25, 2024
  • Culinary Education,  Ingredients,  Vegetables. Salads.

    I LOVE RED ONIONS

    When incorporated into dishes, red onions lend a rich complexity and depth of flavour, balancing out the spices and other ingredients. They form the flavour base for many dishes, such as curries, dals, and vegetable stir-fries. Finely chopped red onions are often added to salads for a burst of freshness and crunch.  Furthermore, red onion chutneys and relishes are popular accompaniments to thosai, idlis, and rich rice dishes like briyani, providing a zesty contrast to savoury dishes.

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    The Art of Bashing Turkey Berries

    February 18, 2025

    My Six Tastes Lunch Plate

    August 28, 2023

    The Crunch of Fryums

    July 2, 2024
  • Culinary Education,  Ingredients,  Vegetables. Salads.

    Red Spinach: A Colorful Twist on Nutritious Greens

    The leaves of the red spinach are red, slightly broad and oval-shaped; tender yet robust, and offers a satisfying texture in dishes.  The stems ranging from pink to deep red are succulent and add a subtle sweetness to the overall flavour profile.

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    Fat in Roti Prata?

    September 1, 2024

    Traditional Mouth Freshener

    June 13, 2024

    Small But Hot!

    November 20, 2023
  • Culinary Education,  Ingredients

    Serpentine Delight: Snake Gourd

    The outer skin is usually thin, and the flesh inside contains small, soft seeds. While peeling is a common practice, some recipes or personal preferences may call for leaving the skin on. In such cases, thorough washing is essential to remove any dirt or residues.

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    The Art of Bashing Turkey Berries

    February 18, 2025

    Ramnad Mundu Chilli

    December 17, 2023

    Exploring Indian Gooseberries

    February 16, 2024
  • Culinary Education,  Ingredients

    Sunny, Sprightly, Sessile Superstar!

    As a child, I used to accompany my aunty to some school fields in the neighbourhood and forage for this leafy vegetable usually after a heavy rain. I was told that it would be easier to pull it off the wet ground.  Recognizable by its bright green leaves, tender stems, and small prickly white flowers, Ponnanganni is prized for its nutritional value.

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    How to Fry Fryums

    July 3, 2024

    The Symbolism and Significance of Flowers in Water

    February 3, 2025

    Fat in Roti Prata?

    September 1, 2024
  • Culinary Education,  Ingredients

    Byadgi Chillies

    In Indian culinary practices, Byadgi chillies are a prized ingredient, often used in their dried form. They are ground into a fine powder, adding not just color but a mild heat and a hint of fruity, smoky flavour to dishes.

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    Global Spice – Cardamoms

    July 10, 2024

    Homemade Peanut Butter

    January 26, 2023

    Gochuguru

    November 24, 2023
  • Culinary Education,  Ingredients

    Guntur Chilli

    In Indian kitchens, Guntur chillies are a staple, enhancing the flavours of diverse dishes. They are used in various forms, including whole, powdered, or as a key ingredient in spice blends like curry powder or sambar masala.

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    What is Chatti Soru For Me?

    July 3, 2024

    Preserve and Flavor with Salt

    July 31, 2024

    Sunny, Sprightly, Sessile Superstar!

    January 18, 2024
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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