Chef Damu is travelling throughout Tamil Nadu, picking out regional cooks for The Hindu 1 Condition 1 Taste grand finale. And the competitiveness is as imaginative as it is intense
Chef Damu is travelling throughout Tamil Nadu, finding out regional cooks for The Hindu One Condition One particular Taste grand finale. And the levels of competition is as creative as it is intense
Chef K Damodharan, popularly known as Chef Damu, is on a studying spree. His teachers? Little ones and grandmothers from throughout the state.
“Last 7 days, when I was at Tiruchi to judge The Hindu Our State Our Style, a culinary talent hunt party, a participant walked in with 49 distinctive dishes. All common foods from Tamil Nadu,” remembers Damu around a cellphone connect with from his home in Chennai. , “In Thanjavur, yet another participant presented 39 dishes — all uncomplicated, rural specialties of Tamil Nadu,” he suggests.
The preliminary rounds of the 3rd edition of The Hindu Our Point out Our Flavor began on April 23 in Coimbatore, and 10 districts have been protected therefore significantly. Contributors are requested to current any two dishes, a person of which represents the flavours of Tamil Nadu.
Chef Damu (1st still left) judging dishes offered at the third version of The Hindu Our Point out Our Style in Salem in Tamil Nadu on , 24 April
| Image Credit: LAKSHMI NARAYANAN E
“But we ended up amazed to see individuals walk in with more than that,” claims the chef, incorporating, “What caught my consideration in the course of one of the prelims was a lasagna, produced by layering kudhiravali (barnyard millet) upma and pasta, with chapatis to divide the levels together with cheese. We also experienced pasta produced with sakkarapongal, which was cooked to perfection.””
The chef observes that this edition is observing a good deal of enthusiasm from children ages among 10 and 18, and also a superior variety of senior citizens. For instance, an 86-year-old female presented regular sweets of Tamil Nadu such as the simile urundai,, urad dal laddus, adhirasam and sesame laddus.
He suggests he was also delighted to see the rise in interest in house style healthier foods and long neglected traditional dishes. “A cause for such heightened interest could be the time households spend jointly and with grandparents for the duration of the pandemic,” he states.
The grand finale of Our State Our Taste will be held in Chennai on July 23
| Picture Credit: HANDOUT
The opposition has showcased a selection of cooking approaches, exclusive spices and regional dishes. “Every area has a distinct way to make fish curry, or rooster masala. It was thanni kulambu and arisiparuppu sadam in Coimbatore and kadappa, sodhi and munthiri kothu in Kumbakonam, for instance.
As a chef whose heart lies in rural traditions, I was also satisfied to see nearly anyone use clayware for presenting their dishes at the location,” adds Damu.
The preliminary rounds, will be held in 20 spots across the Condition. A panel of judges, headed by Damu, will choose the a few most effective cooks from every preliminary spherical to participate in the grand finale to be held on July 23 in Chennai.
The first prize is ₹1 lakh, the second prize is ₹60,000 and the third is ₹40,000. The title sponsor is Vidiem Appliances, run by Savorit. The occasion is hosted by The Hindu in affiliation with RKG Ghee, Cardia Superior Groundnut Oil, LG Asafoetida, Naga Food, ITC Mangaldeep and Everest Masala.
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