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Tamil heritage, ingredient stories, authentic recipes and the people who keep South Indian food culture alive across Europe.
FestivalsOn the full moon night of the Tamil month of Karthigai, the hill of Thiruvannamalai in Tamil Nadu is lit by a single enormous flame at its summit — visible for thirty kilometres in every direction. Simultaneously, millions of clay lamps are lit at doorsteps across Tamil Nadu. This is Karthigai Deepam, and it is older than most Indian festivals.
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ProducersEvery Tamil grandmother has a pickle recipe that does not exist on paper. It lives in her hands — in the specific motion of mixing, in the instinct for when salt content is right, in the knowledge of which mangoes to use and in which week of summer. When she is gone, so is the recipe.
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CommunityWhen a Tamil family leaves Tamil Nadu and lands in Lyon or Frankfurt or Zurich, they bring their hunger. Not metaphorically — the longing for specific tastes, specific textures, specific smells, is one of the most visceral experiences of displacement. Food becomes memory made edible.
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