If you make prawns, using this very precise and methodical recipe, it is sure to turn out like it came all the way from Kerala straight to your plate.
'I always cook from my heart,' says New York Chef Vijaya Kumar who won his third Michelin Star recently.
Easter, the feast of reverence and symbolism, after the austere period of fasting, chimes with the mood of celebration and is all about good food.
At Jolly Aikara's Mumbai home, Onam is as big a day as Christmas and Semiya Payasam is still a hot favourite.
