Sacred Offerings: Poetry and Culinary History from Temple Kitchens
Culinary Demo : OCTOBER 26
A curious traveler who has been researching and documenting recipes, culinary history and traditions, Rakesh Raghunathan will be enthralling audiences at Anant Samagam with his unique multi sensorial culinary presentation and singing .
A South Indian culinary ambassador on a mission put the cuisine of south India on the culinary map of the world, a MasterChef India judge (tamil) Rakesh Raghunathan will tell us the History, stories, folklore and songs associated with the Ambalapuzha Temple Paal Payasam, a sacred offering at this famous temple.
Come and witness this exclusive Culinary Demo on October 26th
A fusion of Northeast & Kerala Cuisines
Culinary Demo : OCTOBER 27
SNEHA SAIKIA
There are commonalities and differences between the cuisines of North East India and Kerala, and both regions have a distinct cultural and geographical landscapes. The unique flavors, ingredients, and cooking techniques that define these regions are truly amazing.
The North Eastern cuisine incorporates a wide range of indigenous ingredients, such as bamboo shoots, fermented foods, and aromatic herbs making it very flavorful and exotic. The region's hilly terrain and proximity to Myanmar, China, and Bangladesh have influenced its culinary traditions, resulting in a fusion of interesting flavors.
Kerala’s cuisine, on the other hand, is heavily influenced by its coastal location and trade relations with Arab and European cultures. Coconut, fish, and spices are the cornerstones of Keralan cuisine, and the region's unique dishes, such as fish curry and appam, have gained global recognition.
Come and witness the Fusion that is cooked up by Sneha Saikia, a passionate Travelling Chef and Maria and Reeni Abraham, from the pulloli estates of Kerala, at an exclusive Culinary Popup on October 27th
