Regional Indian culinary and entrepreneurial initiatives highlight tradition

In India, diverse culinary and entrepreneurial efforts are highlighting regional traditions through modern and resilient approaches.

In Chennai, Ramesh Palaniappan of Kalpaasi is reimagining Chettinad cuisine by integrating its distinctive spice blends into contemporary formats. The menu features items such as the Signature Mutton Chettinad Burger, Prawn Ghee Roast Taco Tarts, and various buns infused with flavors like carrot ajwain and tomato curry leaf. Palaniappan aims to introduce these heritage flavors to younger generations through familiar dishes like burgers and tacos.

In Wayanad, Kerala, Sheeba Joy Puliyammakkal has established ‘Mitra’, an organic food enterprise that produces spices, pickles, and snacks. Despite being paralyzed from the waist down following an accident fifteen years ago, Puliyammakkal manages the entire production process from her wheelchair. The business works with the Karshakamithra farmer collective and operates a rice mill specializing in indigenous varieties like valichoori and thondi, sourcing products directly from local farms.