The Art of Kerala Cooking: From Scratch
We teach kitchen teams how to build soulful, authentic Kerala dishes using age-old methods. From hand-grinding Wayanad spices to perfecting lacy appams, we help you create menus that rely on craft rather than shortcuts.
The secret to real flavour is starting from scratch. I source my whole spices directly from Wayanad and my mother helps me prepare our family's chilli and coriander powders. This commitment to authentic ingredients is the foundation of every dish.
Making appams is something I am very proud of, a skill I learned directly from my mother. Even with a full team, I love being the one to make them. This hands-on approach is what I teach in kitchen trainings, focusing on instinct and technique, not just recipes.
My Amma always said the mustard for a pachadi should be seen, not hidden. I still use a traditional mortar and pestle to get the texture just right, a small detail that makes a huge difference in the final dish.
About The Art of Kerala Cooking: From Scratch
When you walk into a kitchen, you can smell whether the spice mixes are fresh or store-bought. That is why we teach your team how to wash, sun-dry, and powder their own masalas, and why we personally oversee the appam batter fermentation. These are not just technical steps; they are the core of the Syrian Christian flavours we are known for, and they are what keep customers coming back for that authentic, homemade taste.
Why We Stick to the Old Ways
In a busy restaurant, it is tempting to take shortcuts to save time. But when it comes to Kerala Syrian Christian food, those shortcuts often come at the expense of the dish's soul. We built Travancore Tasties on the belief that real flavour requires time and intent. When we consult for your restaurant, we do not just hand over a list of ingredients. We teach your staff to trust their instincts.
The Kitchen Training Process
Our consulting approach focuses on building a foundation that your team can maintain long after we leave:
- Spice & Masala Mastery: We introduce your kitchen to our Wayanad vendor network and teach your team the precise workflows for washing, sun-drying, and powdering fresh spice blends. You will immediately notice the difference in aroma and depth.
- The Science of Batter: Appams are notoriously temperamental. We work hands-on with your chefs to perfect fermentation timings and temperature control, ensuring that lacy edge and soft center every single time.
- Sensory Training: We train your cooks to move beyond standardized recipes and use their senses—reading the color of a roast, smelling the blooming of spices, and balancing the heat—to ensure consistency.
Results You Can Taste
Whether you are looking to integrate a few signature dishes like Fish Moilee or Beef Ullarthu into an existing menu, or you need a full-scale cafe setup, we focus on operational reality. We look at your equipment, your workflow, and your staff competency to build a menu that is not only delicious but also profitable and sustainable for your kitchen to execute day after day.
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