Meenakshi Meyyappan is proving the essence of Chettinad cuisine lies in its simplicity
Meenakshi Meyyappan has co-authored the cookbook ‘The Bangala Table’, featuring vegetarian and non-vegetarian recipes from Chettinad. Karuppaiya, a seasoned chef who was with Meenakshi Meyyappan’s luxury property The Bangala for 58 years, has now retired. But whenever he visits them from his village, 15 kilometres from Karaikudi, he makes the dangar, a thick curry with […]
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