• 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.
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    • Events
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  • 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
Link 1
I am a Rice Cooker!
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Sangamithirai -Tamilian Food
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Malabar Spinach Blossoms
  • 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.

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    Chennai Street Markets

    June 24, 2017

    Handicrafts of Kerala

    June 17, 2012

    Divine Flavours at Paati Veedu

    May 16, 2024
  • Culinary Education,  Ingredients

    Malabar Spinach Blossoms

    The Malabar spinach blossom is a small, delicate flower that appears in clusters, typically ranging from white to light purple. Each flower features five petal-like sepals, creating a lovely visual contrast against the lush green foliage. The blossoms possess a mild, slightly earthy flavor that adds subtle freshness to dishes, making them ideal for garnishing or incorporating into recipes.

    Read More

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    Many Don’t Cook at Home. Why?

    October 18, 2024

    How to cook slime-free Lady’s Fingers?

    February 7, 2023

    Beating Thosai Batter By Hand

    August 31, 2023
  • 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

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    Temple Visit

    February 6, 2013

    Street foods of Yangon

    June 21, 2014

    Fishing Phenomenon in Alleppey

    June 17, 2012
  • 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

    People Watching in Seminyak

    December 1, 2012

    Temples and Shrines Everywhere

    December 1, 2012

    Tsukiji’s Outer Market

    April 21, 2014
  • 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

    College Street – Mecca for Book Lovers

    December 27, 2015

    Snack Queen of Karaikudi!

    December 27, 2018

    Shivaji Market

    March 17, 2013
  • 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

    Divine Flavours at Paati Veedu

    May 16, 2024

    Food Event at Airway Hotel

    July 27, 2010

    Paddy Villa at Jetwing Vil Uyana Hotel

    October 8, 2012
  • 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

    Not Enough of Tokyo!!

    April 26, 2014

    Meat Feast at Karnivore Kitchen

    November 9, 2022

    Streets of Kolkata

    December 27, 2015
  • Culinary Education,  Personal Views

    Many Don’t Cook at Home. Why?

    Some younger individuals may not have had the opportunity to learn cooking skills from family members or through formal education, leading to a lack of confidence in the kitchen.

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    Traditional Mouth Freshener

    June 13, 2024

    Best Rice Grains for Perfect Tamil Meals

    June 26, 2025

    What is Chatti Soru For Me?

    July 3, 2024
  • Culinary Education

    Fat in Roti Prata?

    Continuing my post on Roti Prata, making this beloved dish without any fat is quite challenging! Many of us adore prata but hesitate to indulge due to concerns about the fat used, often topped off with more splashes of fat on the griddle. In the 1960s and 1970s, I witnessed roti prata shops using large cans of Vanaspati ghee. What is Vanaspati ghee, you ask? It’s a hydrogenated vegetable oil commonly used in baking and pastry making. It contributes a lighter, flakier texture to pastries, offering a desirable mouthfeel. Additionally, it boasts a longer shelf life compared to traditional butter, making it favorable for baked goods that need extended storage,…

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    Black Velvet Tamarind

    July 25, 2024

    Home Cooked Food is the Best

    October 10, 2023

    Exploring Indian Gooseberries

    February 16, 2024
  • Culinary Education

    Why Roti Prata Dough is Sweet?

    The addition of sugar or sweetened condensed milk introduces a subtle sweetness to the roti prata. This enhances the overall flavor, balancing the savory elements that often accompany the dish.  Sugar can promote browning and caramelization during cooking, leading to a more visually appealing and flavorful crust.  But then today’s roti pratas are far more sweeter than the ones sold in the 1970s!   The addition of sweetened condensed milk adds a slight creaminess to the dough, impacting the final texture and offering a richer mouthfeel.

    Read More

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    I LOVE RED ONIONS

    February 12, 2024

    Switch to Brown Rice

    January 4, 2023

    The Downsides of Online Food Ordering

    October 6, 2023
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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