100% South Indian

Kerala: An Amalgamation of Flavours

Episode - 6

Duration - 22 mins

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.

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.

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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Culinary Wonders of Mysore

The Ashtanga capital of the world, Mysore, is popular for its silk, dosa, mysore pak and more. Chef Rakesh Raghunathan shares three easy to make and delicious recipes that are have their origin in Mysore.

episode :7

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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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Flavours of Tamil Nadu

Chef Rakesh Raghunathan shares his childhood memories of Chennai, the Marina beach and food. This episode of 100% South Indian is a tribute to the simple and rustic flavours of Tamil Nadu.

episode :9

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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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Culinary Gems of Karnataka

The Dusshera celebrations in Mysore attracts people from across Karnataka as well as other parts of the country. Chef Rakesh Raghunathan shares recipes of the few dishes served during this celebration.

episode :11

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Flavours of Andhra Pradesh

The Andhra cuisine is known for its tangy, hot and spicy taste. Chef Rakesh Raghunathan explores culinary wonders of Andhra Pradesh in this episode of 100% South Indian. Sit back and enjoy.

episode :12

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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.

episode :13

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With Love From Kerala

Be it the offerings made to God or the rituals during festivals and weddings; rice is a common element in South India. Chef Rakesh Raghunathan explores some popular dishes of Kerala that have rice in common.

episode :14

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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.

episode :15

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Exploring Nuances of Andhra Cuisine

Andhra cuisine can be divided into Coastal Andhra and Rayalaseema and is influenced by eating habits of the Hindu royal, Brahmin, and the Muslim Nawabi royal families. Chef Rakesh Raghunathan pays ode to the flavourful Andhra cuisine.

episode :16

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