Master Chef Karrupiah of The Bangala Hotel and cooking school in Karaikudi at work on a mutton recipe.

Karrupiah

Karrupiah is the master chef at The Bangala in the town of Karaikudi in Tamil Nadu’s Chettinad region. From the time I first met him in 2014, until my return with Pauli-Ann two years later, I dreamed of cooking with him. Karrupiah is the expression of what is good in all cooks. He lives to cook …

avial, vegetable stew, vegetarian cooking, Nimmy Paul, vegetables, matchstick, Nimmy&Paul, Cochin, Kochi, South India, India, Indian Cooking Schools, Indian Cooking, Faces Places and Plates Blog

Nimmy Paul’s Avial

  Nimmy Paul says you can vary the vegetables you use in this dish but it should always contain a starch like yam or potato, a soft vegetable like a raw green banana or plantain and a green vegetable.   Enjoy this bright and colourful dish as a side or on its own with appams …

Nimmy Paul, Nimmy&Paul, chemeen, shrimp, prawn, stirfry, Cochin, Kochi, Cooking Schools, Indian Cooking, Faces Places and Plates Blog

Nimmy Paul’s Chemeen

Nimmy Paul used small pink prawns for this dish and they were as tender as can be. Kokum – one of the key ingredients – is a small round type of tamarind pod native to South India. Look for it (as a dried version) at Indian Grocers or substitute a small amount of tamarind paste.

Nimmy Paul, Nimmy&Paul, fish, Cochin, Kochi, Cooking Schools, Indian Cooking, Faces Places and Plates Blog

Nimmy Paul’s Fish Molee

This is one of the most popular dishes served in Kerala. With fresh fish from the Arabian Sea and backwaters estuaries, coconut from the trees that shade the land and the beauty of subtle spicing, it is easy to see why people fall in love at first bite. Every cook has their own version of …