On a small island called Chennamkary deep in the Alleppey District of Kerala, Anna Zacharria, standing about five feet tall, quietly chops at her kitchen counter. Rays of sun fall through the partially shaded window. They highlight white streaks through her long black hair which is pulled back in a loose plait. A few loose …
Nimmy Paul says you can vary the vegetables you use in this Avial dish but it should always contain a starch like yam or potato. Plus, a soft vegetable like a raw green banana or plantain and a green vegetable. Enjoy this bright and colourful dish as a side or on its own with appams …
Nimmy Paul’s Chemeen recipe uses small pink prawns that are as tender as can be. Careful selection of ingredients goes a long way to making any dish and with a delicate seafood dish, this is especially true. Kokum – another of the key ingredients in the dish – is a small round type of tamarind …
Fish Molee (pronounced moy-ee) is one of the most popular dishes served in Kerala. With fresh fish from the Arabian Sea and backwaters estuaries, coconut from the trees that shade the land and the beauty of subtle spicing, it’s easy to see why people fall in love at first bite. Every cook has their own …
Nimmy Paul – South India’s Julia Child “If you are going to cook, do it beautifully.” These are the words of Nimmy Paul. She’s called South India’s Julia Child because she pioneered culinary tourism long before the idea was popular. Almost everything she says is pure gold cooking wisdom. She learned these nuggets at a tender …