My Kitchen Story: Authentic Syrian Christian Flavours
I didn't start by opening a restaurant; I started by recreating the smells of my childhood home. This is the story of how I brought my Amma's recipes, from Wayanad spices to fermented appam batter, straight from my kitchen to your table.
Welcome to Travancore Tasties. My name is Tresa, and I cook the food I grew up on, full of heart and flavour. I specialize in Mallu Syrian Christian food, bringing recipes passed down through generations straight to your table.
In this video, I talk about my food journey, from being a picky eater to learning how to make appams from my mom. My cooking is a mix of her traditional recipes and my own touch, reflecting the mixed Syrian Christian and continental food we always had at home.
I believe in making things from scratch. My mother sun-dries and powders the chillies and coriander for me, and I buy whole spices directly from Wayanad. This commitment to fresh, quality ingredients is what makes my food taste like home.
This is a shot of my Beef Ullarthu, taken to celebrate the opening of my new café, Coracle. After years of running Travancore Tasties from home, it's a dream come true to have a space to share my South Indian heritage cooking with more people.
On a trip to Calicut, I had to stop and see how the famous banana chips are made. This video shows the traditional process, from frying in a large wok over a wood fire to getting them hot and crispy. It's this dedication to tradition that I admire.
About My Story: From Amma's Kitchen to Yours
Everything you taste here comes from a recipe I did not just learn, but lived. My mother sun-dries and powders our chillies and coriander for the spice blends, and the appam batter is naturally fermented from scratch—no shortcuts, just the slow, deliberate process I watched my Amma perfect years ago.
Cooking is more than following a recipe; it is about instinct and state of mind. When I started Travancore Tasties in 2015, my only goal was to share the food I grew up eating. For a Malayalee, dishes like Beef Ullarthu are not just food, they are emotions. That is why I spend the time to babysit the appam batter and source my spices directly from Wayanad.
My food represents the mixed Syrian Christian table I grew up with. While my heart is in traditional Kerala dishes, I also make the continental comforts that were always present at our Christmas gatherings, like Shepherd’s Pie and orange flan. This approach—balancing strict tradition with the reality of how we actually ate at home—defines every tray I send out.
Whether you are ordering individual portions for a quiet night in Bengaluru or large catering trays for a party of 50, you are getting the same quality. Everything is prepared fresh in my kitchen without commercial shortcuts. I run this based on trust and flavour, not mass production. If you have been searching for that specific taste of home, this is where you will find it.
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