Behind the Scenes of My Traditional Mallu Kitchen
From grinding spices with a mortar and pestle to the patience required for appam batter, I stick to the age-old methods my Amma taught me.
A lot of things I make are from scratch, especially my spice mixes. I buy whole spices like cardamom, cloves, and star anise directly from Wayanad and grind them myself. This is the secret to the authentic flavor in my dishes.
My Amma always told me that for a good pachadi, the mustard should be seen, not turned into a fine paste. I still use a traditional mortar and pestle to grind my spices, just like she taught me. No mixie for this.
On a trip to Calicut, I had to stop and watch these delicious, hot, and crispy banana chips being made. This traditional, large-scale cooking method is mesmerizing and shows the soul of Kerala's snack culture.
For me, my most prized inheritance was the food. Here I am plating up small portions for an event, making sure every single serving is perfect. It's a joy to share these recipes that generations of my family have perfected.
About From My Amma's Kitchen: The Process
You won't find a mixie in my kitchen when I'm making certain masalas. My Amma insisted that for the perfect pachadi, the mustard seeds must be crushed by hand, not pulverized into a paste. When you order from me, you’re eating food that honors those tiny, time-consuming steps because that is where the real flavor lives.
The Importance of the 'Old Way'
Modern cooking often prioritizes speed, but Kerala food—especially the Mallu Syrian Christian style I grew up with—demands time. If you rush the appam batter fermentation or use a generic curry powder, the final dish loses its soul. My process starts with sourcing: I personally source whole spices like cardamom and star anise directly from Wayanad.
My Kitchen Rules
- No Short-Cuts: Whether it is sun-drying chillies or making fresh coconut milk, I do it the way it was done in my childhood kitchen.
- Scratch-Made Masalas: My spice blends are never store-bought. They are hand-ground in batches, ensuring that the oils and aromas remain intact.
- The 'Amma' Standard: Every recipe I use has been handed down through generations. I have tweaked them slightly to fit my palate, but the core technique remains traditional.
Why This Matters for You
When you hire me for an event or order a meal, you aren't just getting food; you are getting a meal made with intent. Authentic Kerala cuisine is about the balance of coconut, spice, and patience. Whether you are craving a traditional Beef Ullarthu or need a full catering setup with live appam stations, you get the consistency of a home kitchen, not a commercial factory.
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