Culinary Workshops

The Taste of Kanchipuram – Stories and recipes from various communities in Kanchipuram

A fabulous Sunday morning at the most beautiful Kanakavalli store where I showcased The Taste of Kanchipuram. Stories and food from various communities in Kanchipuram. From the iconic Kanchipuram Idly (that is made by the Vyshnavites in the Varadharaja Perumal temple) to Vellai Poori (made by the Tamil Jains ) and Bun Halwa (made by the Sourashtra weaving community), I packed them all.

It was great collaborating with Sreemathy Mohan whose knowledge of textiles and colours amazed me. To more such fabulous workshops and collaborations. Here are some photos and videos.

Should you want me to curate such thematic presentations for your organization or for a private gathering, do get in touch:



Private Cookery Workshop for Maunika Gowardhan:

I had a great time curating a private cookery demonstration followed by a 10 course home cooked meal for Maunika Gowardhan of Cookinacurry . Recipes from the Tamil brahmin community to the erstwhile Maratha royals, I demonstrated a whole range of recipes. Maunika is so full of positive energy and curiosity. Her wanting to know about every spice amazed me. Fun times! Was lovely getting to know Maunika. To more such good times!

Should you want a private cookery demonstration and/or menu curation for an event, do reach out to me.

Sacred Offerings – Sat, March 18th 2017

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.


Pilgrim’s Palate – A 10 day food festival for Hyatt Regency, Chennai

I curated a 10 day food festival for Hyatt Regency, Chennai where I showcase food from temples and temple towns in South India. Chef. Balaji Natrajan from Park Hyatt was on board with me on this event.  From the Southern states of Tamilnadu, Karnataka, Kerala and Andhra, we unearthed  traditional recipes that are made without any onions or garlic. Some press clippings

The Indulge dated 27.1.17

Teaching U-Zhaan traditional South Indian cooking:

I had an amazing time conducting a south Indian cookery Workshop for U-zhaan Japan’s leading Tabla player who happens to be the student of Tabla Maestro Zakhir Hussain. I taught him to make mix vegetable arachuvitta sambar,Telenga pachadi, raw mango kosumalli and pineapple Rasam. We also had an amazing time jamming post the cookery session. Here are some photos from the workshop.

Cookery workshop with Shri. Mountbatten Mani Iyer – Dec 24th 2016

This was another workshop I loved putting together. December Music Season, the whole of Madras comes alive with Music and Sabhas serving some fabulous south indian food. After much cajoling and coaxing I got the uncrowned king of the culinary world – Shri. Mountbatten Mani Iyer to do a workshop and needless to say, it was very well attended. Here are some photos from the workshop


Thanjavur Cookery Workshop- July 16th  2016

I recently curated and showcased Thanjavur  –  A cooking demonstration of heirloom recipes from the Thanjavur region that had some long lost and forgotten recipes from the Tamils ,Thanjavur Marathis and the Thanjavur Royal family. A saturday that came together  beautifully with Dr. Chithra Madhavan talking on the history of Thanjavur and temples in the region, stories and a special Thanjavur lunch for the guests that we put together. A huge shout out to Aapti Gardening Solutions for giving away micro greens / vegetable saplings & Lalah Masalas for sponsoring masala hampers to our guests.

Here are some photos from the workshop.


Cookery workshop in Singapore – June 13th 2016

Recipes, stories and conversations. I was so happy to teach and share the recipes that have inspired me over the years. I intertwined every recipe with a story from my food childhood/ travels and demonstrated how to make Akkaraadisil (a sweet made in the temple kitchen in Srirangam), Varagu arisi pidi kozhakkatais (kodo millet steamed rice cakes) and Sodhi (a signature recipe made by the Saiva Pillai community in Tirunelveli). An evening that came together with food, laughter and meeting some interesting people. Thank you Lynette Foo & Brenda of Palate Sensations Cooking School

Vegetarian Chettinad Cookery Workshop by Mrs. Meyyammai Murugappan – April 9th 2016:

We just broke the myth that chettinad food is all about masalas, spice and most of all meat! Here are some photos from the all vegetarian chettinad cookery workshop that we organized yesterday at Mrs. Murugappan’s gorgeous house. We have always believed that there is so much information pertaining to south indian food that remains undocumented. This is our humble attempt to places the focus on it and pass on heirloom recipes and cooking techniques to the next generation. Dreams do come true!