A Passionate Cook for All Times

-Food is essential to life. Why not get passionate about cooking?

The Tambram’s Recipes are indeed a treat not only for those from Tamil Nadu and Kerala but for all who relish South Indian dishes. The author Jayshree M. Sundar has very lucidly depicted her husband’s culinary skills in the book. She is an MBA from Jamnalal Bajaj Institute of Management and had a long and successful career in ace Advertising firms like
Lintas and Leo Burnett. Thereafter she moved to academics and is a visiting faculty at top business schools. She belongs to a well known Bengali family and enjoying every moment of her married life integrating into Tamil culture and cuisine.

Sundar is not a Chef by training nor he has graduated from a Hotel Management Institute but has mustered the craft by trial and innovation. For most of his life, he donned a management hat. He worked with India’s largest news organization in different capacities from Publisher to Director, to internet company CEO. He was largely influenced by his parents who have a flair for cooking delectable dishes. His mother taught him all the basics; his father shared the special skills. Over the years Sundar has developed his personal style and does present the most lip-smacking surprises.

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The pandemic put a spotlight on his cooking. Friends and acquaintances are calling from far and wide for his tips. Prime among them is daughter Tarini. In fact, he is often seen patiently writing recipes and sending tips to those who ask for. He is always ready to answer questions like – how do you make the softest idilis? how do you make really good curd rice?

He has tried his hands on the best and most delicious of South Indian cuisine. From Sambar and rasoms to cooling desserts and sweet treats .The Tambram takes you through the elements of South Indian meals with various rice preparations like coconut rice, takkali rice, tamarind rice, aloo rice, curd and lemon rice, various tasty snacks including chutneys and pickles. The editor’s choice of kosha mangsho and pepper chicken are indeed a delight for the non-veggies.

Jayshree has also very succinctly presented the fine art of cutting vegetables which she learnt from her mother’s ancestral home in Allahabad. “We need to cut the vegetables according to the recipe we are planning to prepare” she avers.

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With today’s emphasis on vegetarianism and health, this would be a perfect food tool kit for those who want to learn how to cook but have no inclination to go for cooking classes and are crushed for time.

These recipes come to you by a person who’s lived an utterly busy life. He has very aptly put a bouquet of offerings to aid and delight you. No recipe here will take lot of your time or tire you out. There are many simple options with even one or two ingredients that will make your cooking easy and comfortable.

Take the tips from an amazing magician in the culinary arts and learn to cook a delicious dish that you and your family will relish most.

By Dr Ashok Kumar Panda

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