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It's Time for Yella Sapad
Yella Sapad or a meal served on a banana leaf is native to Tamil Nadu. Chef Rakesh Raghunathan explores the popular dishes and the predominant six flavours one can taste in a traditional Tamil thali.
Yella Sapad or a meal served on a banana leaf is native to Tamil Nadu. Chef Rakesh Raghunathan explores the popular dishes and the predominant six flavours one can taste in a traditional Tamil thali.
Episodes
All Episodes of 100% South Indian
Tamil Nadu's authentic breakfast
Rakesh Raghunathan starts his 100% South Indian journey with a visit to the Kothari family who have made Chennai their home. After tasting their traditional food, Rakesh cooks some yummy delicacies. He also shares the recipes for the authentic breakfast of Tamil Nadu.
episode :1
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Savouring Andhra's culinary delights
Rakesh Raghunathan visits the Dave family, who has been living in Chennai for the last 100 years and has blended into the city's culture. He then explores some yummy dishes from the Andhra Thali. Authentic and traditional these recipes will make you drool.
episode :2
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Culinary Trail across Karnataka
Eashwar Singh's family belongs to North India. They made Chennai their home and also adapted to the local culture, food and traditions. After meeting this family and tasting their traditional food, Rakesh Raghunathan explores some delicacies from Karnataka's cuisine.
episode :3
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Exploring the foreign influences on Malabari cuisine
Pind restaurant in Chennai gives you the feel of Chandigarh. Rakesh Raghunathan visits the restaurant to taste some authentic Punjabi food. He also explores the northern Malabari cuisine of Kerala, which has a Persian influence.
episode :4
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With Love from Tamil Nadu
The Anglo-Indian community in Chennai are known for their unique lifestyle, subtly spicy cuisine and culture. Rakesh Raghunathan visits an Anglo-Indian family to taste their cuisine and understand their way of life. He also makes delicious curries that are popular in Tamil Nadu.
episode :5
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Kerala: An Amalgamation of Flavours
The Portuguese and Dutch left a deep impact on Kerala's cuisine. Chef Rakesh Raghunathan takes you on the culinary journey across India's most traditional yet progressive state Kerala. He also meets a Sindhi family who made Chennai their home post-partition.
episode :6
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Tantalising Flavours of Telangana
Jonna, Sajja, Korra, Saamai, Kuthiraivali, Panivaragu, Makka Cholam and many more. Telangana has a wide range of millets and the state's cuisine has incorporated this rich produce in multiple ways. Chef Rakesh Raghunathan shares recipes that have its roots in Telangana.
episode :8
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Kerala: The Land of Coconut Trees
Kerala is home to some delicious dishes made using different varieties of rice and coconut in various forms, such as coconut milk, coconut flakes, desiccated coconut etc. Chef Rakesh Raghunathan shares recipes from Kerala's cuisine that are close to his heart.
episode :10
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Pondicherry: A Fusion of Flavours
Pondicherry was a French colony for over 100 years, and this formed the basis of Creole Cuisine. Chef Rakesh Raghunathan explores the Creole Cuisine where South Indian ingredients are cooked with French methods, and French ingredients are infused with South Indian flavours.