Chef Damu on the launch of the meals competition in Chennai
| Picture Credit score: Particular association
Tamil meals, aromatic of native spices, and the rhythmic beats of stay music set the tone for the launch of Thalaivan Virunthu, a meals competition curated by widespread metropolis chef Okay Damodaran. The 15-day competition, that focusses on age-old recipes and forgotten elements, is a medley of seasonal produce and slow-cooked delicacies.
It options dishes reminiscent of varamilagai hen, ready by simmering tender items of hen in a wealthy curry infused with dried purple chillies. The multi-course buffet, in line with Damu, has at its core the philosophy ‘Meals is medication‘. “These recipes are from villages in Tamil Nadu that I travelled to; I’ve given all of them my very own contact as effectively,“ he explains.
Meen kozhambu
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Particular association
There are conventional curries reminiscent of meen kozhambu, hen chinthamani, Athangudi kari chops, and maa inji paruppu urundai kozhambu, and vethalai rasam to select from. For dessert, there may be litchi elaneer payasam, kavuni arisi karupatti halwa, ragi simili urundai, amongst others.
Chef Damu’s cooking is all about going again to 1’s roots, and he’s all for documenting outdated recipes which were in households for generations.
Thalaivan Virunthu is on until July 9. The dinner buffet, from 7.30pm to 11pm, is priced at ₹2,300 per individual. At Grand Chennai by GRT Motels, Sir Thyagaraya Highway, T Nagar.