Fueled by curiosity and appetite, in this blog, I explore people, products, processes and perspectives that create the greatest culinary experiences. I am a cook -- I've been studying at the Culinary Institute of America since March!
Gomoku ankake udon.
Great fresh water shrimp in Bangkok!
Pick your fish and have it cooked at Fort Kochi!
I started with tiger prawns — stuffed with a paste of freshly grated coconut, turmeric and garlic and seared on the tawa — the convex Indian griddle.
Fish Market, Fort Kochi, Kerala
