--- title: "The Art of South Indian Cooking: Authentic Kerala Meals in Mumbai" description: "Experience authentic South Indian cooking with home-style Kerala recipes. From fermented dosas to traditional Unniyappam, discover a truly nourishing meal." canonical: https://mytribe.in/yogabyanil/yoga-culinary-experiences/the-art-of-south-indian-cooking last_updated: 2025-09-30 --- # The Art of South Indian Cooking Tribe Verified · Authentic home-style Kerala recipes from Mumbai By [Anil Chandran](https://mytribe.in/yogabyanil) · At provider's location in Mumbai · ₹600 per person (estimate) Part of [Yoga & Culinary Experiences](https://mytribe.in/yogabyanil/yoga-culinary-experiences). [View full gallery](https://mytribe.in/yogabyanil/yoga-culinary-experiences/gallery) Cooking is not just about feeding the body, but a meditative practice that brings me peace. Here is a glimpse into the traditional Kerala recipes I grew up with, brought to life in my own kitchen. ## Photos and videos - ![This shows the entire process of making Masala Dosa, from me at the stove to the final plated dish. You can see the potato masala, sambar, and chutney that complete this classic South Indian meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/829aea9a-277e-44d7-a0f3-7bde227ac3ad) - ![A perfectly cooked Masala Dosa, golden and crisp, filled with spiced potatoes. It is served with a bowl of tangy sambar with drumsticks and a spicy red chutney.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/50e1c0a4-f79a-4c35-b8c3-7400bb5e8cb1) - [Video: The secret to a good dosa is in the fermentation. Here you can see my homemade dosa batter, which has fermented beautifully, becoming light and airy, ready to make soft and crispy dosas.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fc3930fe-a1ca-4c71-910b-d0a502c12d8a) - [Video: This is how I make Unniyappam, a traditional sweet from Kerala. The batter is made from rice and jaggery, and it is fried in a special pan to create these delicious, round sweet balls.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3045e1f0-cdc4-4be9-9b09-58d85cc6a0fe) - ![This is a special Kerala sweet called Adda. It is a steamed rice parcel filled with a sweet mixture of coconut and jaggery, a simple and comforting dessert.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b0da67ee-2f7b-4f6a-befb-d9e522b1fa9b) - ![A top-down view of the Adda, showing its simple, clean presentation on a yellow plate. The focus is on the traditional food itself.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a7151196-5c90-4424-84c0-47f62dc700db) ## About The Art of South Indian Cooking The secret to the perfect dosa lies in the patience of the fermentation process. I prepare my batter from scratch, letting it rise naturally in the summer heat, ensuring that every dosa comes out light, airy, and crisp, exactly as it should be. Making a proper Masala Dosa takes time, and I do not believe in taking shortcuts. When you taste my food, you are not just eating a meal; you are tasting the time and care that goes into the preparation. Beyond dosas, I love bringing traditional Kerala sweets to the table. Take Unniyappam, for example. It is a simple sweet of rice, jaggery, and banana, fried in coconut oil. It is a nostalgic dish that takes me back to festival days at home, and I enjoy sharing that same comfort with others. My food philosophy is rooted in *aharviharacharvichar*. Everything I cook is *satvik*—meaning it is pure, balanced, and vegetarian. Whether I am preparing a simple breakfast, a traditional Kerala Sadhya for a gathering, or a quick midday snack like Adda, the goal is always the same: nourishment that feels as good as a deep breath on the yoga mat. If you want to experience these flavors in a quiet, home-hosted setting here in Mumbai, let us connect. ## About Anil Chandran I am Anil Chandran. I balance my days between the yoga mat and the stove, finding the same meditative peace in both. Whether it is a crisp dosa for breakfast or a full Kerala feast, I cook with the same intention I bring to my teaching—to keep things simple, honest, and truly nourishing. 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