Raman is one of the sous chefs at The Bangala. He is not only in charge of the dining room, he also makes all of the desserts. I happened to mention how much we enjoyed The Bangala’s Fruit Compote and he beamed. He also took me straight to his pantry. Together, we rummaged the ample …
Karrupiah really could cook this dish of Mutton Curry – Mutton Kozhambu – with his eyes closed. To test if the meat is as tender as he would like it to be he twists a piece between his thumb and forefinger to see how easily it gives. If it’s not fall apart tender, back in …
Read more about The Bangala’s Mutton Curry – Mutton Kozhambu
Carrot Halwa is a rich and gratifying dessert. People associate spicy food with India. But, all that heat is balanced with an incredible array of sweet treats. You see it everywhere you travel in the country. This Carrot Halwa is an easy to make pudding that delivers satiety. A little bit at the end of …
The Bangala’s Chettinad Mutton Fry – Uppu Kari – is the first of a few great plates we’ll be sharing from their master chef Karrupiah. Our friend, Sumeet Nair, worked for three years with the team at The Bangala to record Karrupiah’s recipes. Spending many weekends and all his holidays at this boutique hotel in …
Karrupiah is the master chef at The Bangala in the town of Karaikudi in Tamil Nadu’s Chettinad region. From the time I first met him in 2014, until my return with Pauli-Ann two years later, I dreamed of cooking with him. Karrupiah is the expression of what is good in all cooks. He lives to cook …
Karaikudi in Chettinad, is a popular destination for food lovers, architectural buffs and antique hunters. Tucked into the southeastern corner of Tamil Nadu, this town and the 70 or so other villages in the area, make up the ancestral home of the Chettiyars. The Chettiyars are a class of wealthy merchants. They built their fortunes …
Yes, there is a time in our travels that we will always remember by our friend Aachi – and the day we ate 50 dishes. Aachi is a kind and generous, but oh so astute business woman. Here’s the story. “It is a part of our culture to put others before yourself.” We are enjoying …
We begin our journey in South India No matter what places you visit in the world, sharing plates of food offers the chance to connect with the faces you meet. So this is how we came up with the idea for Faces, Places and Plates. Cooking with locals creates insights into their daily life and …