Chef Damu is travelling throughout Tamil Nadu, choosing out regional cooks for The Hindu One State One Taste grand finale. And the competitors is as artistic as it’s fierce

Chef Damu is travelling throughout Tamil Nadu, choosing out regional cooks for The Hindu One State One Taste grand finale. And the competitors is as artistic as it’s fierce

Chef Ok Damodharan, popularly generally known as Chef Damu, is on a studying spree. His lecturers? Children and grandmothers from throughout the state.

“Last week, after I was at Tiruchi to evaluate The Hindu Our State Our Taste, a culinary talent hunt occasion, a participant walked in with 49 totally different dishes. All conventional meals from Tamil Nadu,” remembers Damu over a telephone name from his residence in Chennai. , “In Thanjavur, one other participant offered 39 dishes — all easy, rural specialties of Tamil Nadu,” he says.

The preliminary rounds of the third version of The Hindu Our State Our Taste started on April 23 in Coimbatore, and 10 districts have been lined so far. Participants are requested to current any two dishes, one of which represents the flavours of Tamil Nadu.

Chef Damu (first left) judging dishes presented at the third edition of The Hindu Our State Our Taste in Salem in Tamil Nadu on , 24 April

Chef Damu (first left) judging dishes offered at the third version of The Hindu Our State Our Taste in Salem in Tamil Nadu on , 24 April
| Photo Credit: LAKSHMI NARAYANAN E

“But we had been stunned to see contributors stroll in with greater than that,” says the chef, including, “What caught my consideration throughout one of the prelims was a lasagna, made by layering kudhiravali (barnyard millet) upma and pasta, with chapatis to divide the layers together with cheese. We additionally had pasta made with sakkarapongal, which was cooked to perfection.””

The chef observes that this version is seeing loads of enthusiasm from kids ages between 10 and 18, and in addition an excellent quantity of senior residents. For occasion, an 86-year-old girl offered conventional sweets of Tamil Nadu together with the simile urundai,, urad dal laddus, adhirasam and sesame laddus.

He says he was additionally happy to see the rise in curiosity in dwelling model wholesome meals and lengthy forgotten conventional dishes. “A purpose for such heightened curiosity could possibly be the time households spend collectively and with grandparents throughout the pandemic,” he states.

The grand finale of Our State Our Taste will be held in Chennai on July 23

The grand finale of Our State Our Taste can be held in Chennai on July 23
| Photo Credit: HANDOUT

The competitors has showcased a range of cooking methods, distinctive spices and regional dishes. “Every area has a unique technique 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 coronary heart lies in rural traditions, I used to be additionally pleased to see nearly everybody use clayware for presenting their dishes at the venue,” provides Damu.

The preliminary rounds, can be held in 20 places throughout the State. A panel of judges, headed by Damu, will choose the three finest cooks from every preliminary spherical to take part 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, powered by Savorit. The occasion is hosted by The Hindu in affiliation with RKG Ghee, Cardia Advanced Groundnut Oil, LG Asafoetida, Naga Food, ITC Mangaldeep and Everest Masala.

To register, contributors can ship a textual content or a WhatsApp message with the format, “Name<area>City<area>Dish identify” to 9941255695 or name the quantity.

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