Sacred Offerings Cookery Workshop – Food From Temple Kitchens in South India

Puliyodhorai & Kethandapaii Karamani Kuzhambu - PC Romani Agarwal

Selvarappam - Srirangam. PC Romani Agarwal

Thirumaalai Chamba - PC Romani Agarwal

Sacred Offerings – A cookery workshop that I did recently to showcase recipes (mentioned below) from temple kitchens in South India.  I also wove into it stories, songs and local legends in this thematic cookery workshop. Yesterday’s workshop turn out was amazing and I am ever grateful to those who encourage me in these culinary endeavours.  Here are some photos from yesterday’s session. If you would like a presentation for a private audience  or in your  city, please reach out to me.

All the folks who came to my workshop

Azhagar Kovil Dosai

Tirukoshtiyur Tirumaalai Chamba - A rice preparation made as an offering to the Lord Soumyanarayana Perumal in Tirukoshtiyur, in the evenings immediately after decorating the Lord with garlands

Pineapple Gojju - A tangy/sweet gravy made in temple town of Udupi. Served with Sannas.

Hayagreeva Maddi - A sweet offered to the deities of Sri Sode Vadi Raja Mutt, Udupi

Cooking demo in progress

Azhagar Kovil dosai being made

Tasting time!

Guests can volunteer too!

The set up for the day! antique brass, copper and cast iron ware

Beautiful venue

Demo in progress with singing in between

Rakesh Raghunathan has spent a lot of time researching food, particularly, food from temple kitchens in South India. To share his experience in temple food, Rakesh recently curated a  food festival for The Hyatt -‘The Pilgrim’s Palate’  won him much acclaim. A passionate chef himself and a cultural raconteur, join him this session to understand the History & Food in temples in South India.

Next workshop coming up on Sun, May 7th 2017 

Pilgrim's Palate featured in The Hindu

Pilgrim's Palate featured in The Hindu

Pilgrim's Palate featured in The New Indian Express's Indulge