Puli Milagai a spicy gravy, bajji chilies cooked in tamarind gravy a quite popular recipe, side dish for Idly, dosa and curd rice. The tangy flavour of the tamarind is blended well with the spicy chillies and a little sweetness from the jaggery.

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Rakesh Raghunathan is a South Indian culinary ambassador, whose vision is to showcase the rich heritage of the region to audiences across the world. He brings a unique perspective and experience of south Indian cuisine, while also seeking to turn the spotlight on the custodians of these traditional knowledge systems. A food raconteur, armed with a wealth of anecdotal history, and a deep insight into socio-cultural practices, Rakesh has taken food to the realm of the performative. His presentations are a multi-sensory and aesthetic experience with an element of romance and drama threw in, as he draws his audiences into a space where food and art converge seamlessly.