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Devagi Sanmugam Devagi Sanmugam

Devagi Sanmugam
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    • Culinary Education
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  • 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,  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…

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    Life in a Houseboat

    June 17, 2012

    The Killing Fields

    June 12, 2013

    People Watching in Seminyak

    December 1, 2012
  • 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.

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    Foraging at Mount Yaedake

    December 20, 2024

    Streets of Kolkata

    December 27, 2015

    Appreciating Okinawan Turmeric

    December 28, 2024
  • India,  Overseas Eateries,  street foods,  Tamil Nadu

    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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    Water, Air and Earth elements at Munnar

    June 10, 2012

    Look and See

    June 9, 2012

    People watching in Pune

    March 17, 2013
  • Overseas Eateries

    Daily Menu in Small Eateries

    Daily menus can be used to promote specials, discounts, and unique dishes, drawing in customers who may be interested in trying something new or getting a good deal.

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    Divine Flavours at Paati Veedu

    May 16, 2024

    Oota Aita at Oota Bangalore?

    November 19, 2022

    A Feast of Flavorful Tamil Nadu Delights

    January 15, 2025
  • India,  Overseas Eateries,  Tamil Nadu

    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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    People watching in Pune

    March 17, 2013

    A Feast of Flavorful Tamil Nadu Delights

    January 15, 2025

    Fishing Phenomenon in Alleppey

    June 17, 2012
  • Asia and Pacific,  India,  Overseas Eateries,  Tamil Nadu,  Uncategorized

    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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    Buddha Bellies Cooking School

    April 21, 2014

    People watching in Pune

    March 17, 2013

    The Elephant Fort at Thirssur

    June 17, 2012
  • India,  Karnataka,  Overseas Eateries

    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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    Snack Queen of Karaikudi!

    December 27, 2018

    Sangamithirai – Where Every Dish Tells a Story!

    January 17, 2025

    A Feast of Flavorful Tamil Nadu Delights

    January 15, 2025
  • India,  Karnataka,  Overseas Eateries

    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!

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    I Met Kaveri Ponnapa!

    November 8, 2022

    A Feast in Kerala

    June 17, 2012

    Shivaji Market

    March 17, 2013
  • Asia and Pacific,  India,  Karnataka,  Overseas Eateries

    Meat Feast at Karnivore Kitchen

    Kalyan’s speciality is Old Bangalore Naati Oota.  This cuisine is influenced by early migrants from Tamil Nadu, Andra Pradesh and parts of Karnataka who settled in Bengaluru in the early 20th century.  The dishes are predominantly non-vegetarian.

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    A Feast in Kerala

    June 17, 2012

    Antique Shops of Chettinad

    December 27, 2017

    Cool and Cute Harajuku

    April 26, 2014
  • India,  Karnataka,  Overseas Eateries

    Traditional Coorg Lunch

    Being at the kitchen with Kaveri and watching her cook, talking about food, smelling all that food being cooked right under my nose, truly whetted a great appetite. The lunch was outstanding, so satisfying and I thoroughly enjoyed myself.

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    You May Also Like

    Fishing Phenomenon in Alleppey

    June 17, 2012

    Delicious Discoveries at Kari Theory

    January 13, 2025

    People watching in Pune

    March 17, 2013

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