Pig Out

In today’s thank you .1 it’s so great to see generations of representation in the coorg food, and such a rewarding feeling to see my work featured here 🧡🧡🧡 I’m in good company!

Link in bio for the whole article.

Not sure if he’d agree, but feels like I found a kindred spirit in Fernando.
I asked where’s the best thali? He asked where’s the best Pandi? We laughed.
Take a house for example, when you have a solid foundation, go maximal or minimal you’ll still have a home, that meets your requirements and reflects your style. That’s the whole point.
It was a pleasure putting this menu together, your words are exactly what it’s all about ♥️
Posted • As someone who comes from a culture with food stereotypes (ask yourself how much food is considered Goan outside of xacuti, sorpotel, cafreal, vindalho and rawa-fried-anything-under-the-sun), it's often been frustrating for me to ONLY have been introduced to pandi curry as Coorgi food. It is, literally, the only thing that Goa's been served, at restaurants here, that attempt to represent the cuisine of the people of Coorg. I admittedly love the dish to bits, but I assume that my point has been made.
Enter Anjali Ganapathy and , with a potential solution to this problem. Through her venture, Anjali showcases the food of her people, through a near grimoire-like volume of recipes, ranging from the traditions of an adivasi woman who works in her parents' home, to her mother's teachings.
My meal, in itself, was nothing short of spectacular. I found myself reaching for raita - something I always immediately bin - to eat with a mutton pulao...mutton, the one thing I'm allergic to, food-wise...which I asked for an additional serving of. If this doesn't sum up why her meal at Spice Studio at , which is on for another two days, is special, nothing will.
There's an ala carte menu as well, but the thali allowed me to go through a host of dishes, and discover flavours I'd never come across before.
There are two more days to experience one of the most interesting pop-ups in recent times, and I'd strongly suggest not missing it. I certainly can't wait to eat her food again.
         

🙈 🙉 🙊

“Aaaand thats a wrap!” as the media folks would put it. Throwback to our last collaboration in 2018, the smile on our faces says it all ♥️

Also sharing a snapshot of new home in Aldona, Goa. It’s a gorgeous 200yr old home, restored with love.

I’m cooking for my two most finicky foodie friends 🐽 and their guests on 12/13th March.
The menu features some of my treasured food memories, and brings a taste of Coorg cuisine. From one pork loving community to another, I say this.. bring your appetite!

If you would like to reserve a seat at the table DM them or call 9607916732

🙈 🙉 🙊

“Aaaand thats a wrap!” as the media folks would put it. Throwback to our last collaboration in 2018, the smiles says it all ♥️

Also sharing a snapshot of new home in Aldona, Goa. It’s a gorgeous 200yr old home, restored with love.

I’m cooking for my two most finicky foodie friends 🐽 and their guests on 12/13th March.
The menu features some of my treasured food memories, and brings a taste of Coorg cuisine. From one pork loving community to another, I say this.. bring your appetite!

If you would like to reserve a seat at the table DM them or call 9697916732

I had the good fortune of curating a meal for this amazing group of ladies (mostly 😆) today. Great company, lots of laughs and a lot of pigging out! Thank you for being such fabulous guests and making it so much fun for me ♥️

(NOT an AD) Here's something you might not know about me: I have two lives.

I used to have an excruciating pain in my lumbar region some years back, which is a nightmare, if you’re standing long hours in a hot kitchen. I discovered and they helped me heal, strengthen and get fit so I could show up for the thing I enjoy most..food! I loved working with Kavita Prakash (also a kodavathi) who btw is a a magician with everything she does. So I decided to study the material further, certified internationally with Kavita mentorship and joined their faculty.
YEP YEP! It’s what I do when I’m not pigging out with Instagram.

PigOut and Teaching Pilates have both made me whole. And now I am finally able to bring both my worlds together in my next project.

is coming to and I’ll be hosting them on the beautiful lawns of !!

Here’s to keeping the balance and doing what fuels you. It gets crazy sometimes but I wouldn’t have it any other way.

Pic 1 Venue - Springdale lawns
Pic 2 & 3 - My two lives. Straddling 2 worlds is ridiculously FUN!

PS - If you’d like to join a session with the Pilates crew while they’re in Coorg, DM them.

“Kodava cuisine is unique and undiscovered” in today’s
Words by 🙏

certainly had a way with words ♥️ thank you for the mention 😇
Link in bio

.s and .crasta love that you guys went all out and from the looks of it, nailed it 😘 thank you for the shoutout!
Posted • .s Pandi Curry by the Cheffie .crasta and Kadambuttu made by me. We had two disappointing meals at Coorg's famous restaurant that is highly recommended for Kodava cuisine. Nishal promised me he will make it for us once we go back home. He took inspiration from one of my favourites 's Pandi Curry recipe that she has posted in her highlights and prepared it for us. I had bought 's Pandi Curry masala a month ago. So together with his expertise in cooking pork and the base recipe he prepared this dark coloured beauty. Traditionally the curry is served with Kadambattu which is Pundi Or Mutli in Mangalore. Loved the combination and finally tasted the real deal. Thank you Anjali for posting the recipe.

Happy Puthari All! ♥️

with
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Wrote about the burgeoning home chef segment for Vistara in-flight magazine. From freshly steamed momos to whisky infused cakes, rare Kashmiri delicacies and royal food of the Malwa region - food offerings from home chefs has never been so lucrative or innovative.

Knowing your work is featured in an in flight magazine sure is something else!
I usually browse to see what’s happening in the cities I travel towards, and seeing your work recognised and featured amongst many talented folks is a whole new thrill 🖤 Nivedita Jayaram Pawar] thank you for including me in this special segment 🙏
Nivedita Jayaram Pawar] with
・・・
Wrote about the burgeoning home chef segment for Vistara in-flight magazine. From freshly steamed momos to whisky infused cakes, rare Kashmiri delicacies and royal food of the Malwa region - food offerings from home chefs has never been so lucrative or innovative.