Tamilian Odyssey through its cuisine

Written by weddingfables 07 Sep 2016
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It really was my first food pop up and I didn't know what to expect. Would there be some performance? Would there be a speech? Would it be a seated dining? I looked forward to it since I was invited by fellow journalist and friend Navneet Mendiratta. Foodie and chef Ruchira Hoon was dishing out Tamilian cuisine of her childhood favourites, there was no way I was going to turn down the invitation. Ruchira, again is a fellow journalist and a participant of the Master Chef India 2, I have been following her youtube videos diligently and salivating at the food pictures she posts on her facebook account.

Yummy giveaways

The pop op was part of EatwithIndia's endeavour that is reaching out to foodies who love Indian food.  Their idea is to make sure that every regional food gets its due by joining hands together with chefs ready to host delicious food in their homes. It will give you a chance to dine with celebrity chefs as well as home chefs. Founded by the passionate to the cause, Sonal Saxena, it's a fresh approach to trying out new regional cuisines in the company of like-minded people who would love to share bread with old friends while making new ones.

Old friends, new friends

And so I got to meet new friends united for the love of food, at Ruchira's house in South Delhi. The social evening chatter of food memories with families and friends of each of the guests made the evening so very interesting.  Chef Ruchira's recipes that consisted of beetroot rasam, Coimbatore-style egg kuruma, Manga Vengai (raw mango, onion) chutney, Idiyappam, crispy kuzhi Paniyaram - a much loved snack in the region, mutton varuval, chetinad chicken, beans poriyal and Parotta looked mouthwatering on the table already.

Time to eat

Beetroot would never be my choice of vegetables in my house (yes I am aware of its health properties) and definitely it was my first as a rasam (soup) cooked in such a delicious way with ingredients that is very familiar to me. I gulped down two khullads (glasses) and would have happily had a third one too but there were the other dishes that I wanted to taste of course.  By the way the rasam was served with crispy murukkus.

Ruchira Hoon with Siddharth; mouthwatering menu

"The egg kuruma is a dish that we often had as children when we returned home after an outing to counter midnight hunger pangs," explained Ruchira. Tamil food like all South Indian food is a mix rich aroma of spices, tanginess that comes with tamarind mostly and gravy that is mostly made of fresh coconut milk garnished with curry leaves, crackling mustard seeds and dry chillies. Put together the explosion of flavours in your mouth is one that only an Indian would understand. Ruchira's family history is partly Tamilian as I understand and so what she cooked looked not just gorgeous but tasted amazing too. I could just go on here of the green beans with freshly grated coconut or the spicy hot potatoes that I was specially urged to try with curd as the finale before the desserts, the mutton with gravy and the manga-vengai chutney that tasted so well with the snacks and the food.It was a pleasant evening that I will remember for a long time especially as the founder and CEO Sonal Saxena took the trouble of ordering a cake for me, gracefully acknowledging my birthday and celebrating it as part of the evening with my old and new friends. So I can only end my short blog post here with a big Thank You to Sonal.

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