Tamil food you can't get in a restaurant here. Home-cook technique at fine-dining pace.
I grew up cooking with my mother and my grandmother. Went pro at twenty-eight after a career pivot nobody warned me would be this hard or this rewarding.
Regional South Indian is criminally underrepresented in this city. My tastings are usually eight to twelve people, and yes, everything is made from scratch — the podi, the ghee, the sambar powder, all of it.
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