Raman, one of the sous chefs at The Bangala, is not only in charge of the dining room, he also makes all of their desserts. I happened to mention how much Pauli-Ann and I enjoyed his fruit compote and he beamed. He also took me straight to his pantry. Together we rummaged the ample larder …
Karrupiah really could cook this dish with his eyes closed. To test if the meat is as tender as he would like it to be he twists a piece between his thumb and forefinger to see how easily it gives. If it’s not fall apart tender, back in the pot it goes until his sense …
Read more about The Bangala’s Mutton Curry – Mutton Kozhambu
People always associate spicy food with India but it doesn’t take long when travelling in the country to realize all that heat is balanced with an incredible array of sweet treats. This carrot halwa is a pudding that delivers satiety. A little bit at the end of a meal is all you need. It is another …
This is the first of a few great plates we’ll be sharing from Karrupiah of Karaikudi in Chettinad. Only our talented friend, Sumeet Nair, who worked for three years with the team at The Bangala to record Karrupiah’s recipes, could earn this secret Chettiyar recipe for the rest of us to enjoy. While goondu milagai chilies …
Read more about The Bangala’s Chettinad Mutton Fry – Uppu Kari
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 …
Chettinad in Tamil Nadu has become a popular destination for food lovers, architectural buffs and antique hunters. The area is the ancestral homeland of the Chettiyars, a class of wealthy merchants who built their fortunes from trade and finance ventures in south east Asia. Because of their travels, their food is distinctly different from other …
Being a guest at the Bangala “It is a part of our culture to put others before yourself.” We are enjoying a leisurely dinner with proprietor Mrs. Meenakshi Meyyappan on our first night at her 25-room hotel, The Bangala. She is sharing the essence of her people’s – the Chettiyars – particular brand of hospitality. …
Welcome to Faces, Places and Plates. We begin our journey in South India No matter what places you visit in the world, sharing plates of food offers the chance to connect with the faces you meet. Cooking with locals creates insights into their daily life and culture. Lasting connections are forged even when language is …