The Culinary Institute of America

Mongala Puraschetti at Marari Beach in Kerala, India

In the dish Mongala Puraschetti, Chef Saiju Thomas prepares a dish emblematic of the flavors of Kerala: Mongala Puraschetti. He sautés mangos and prepares a flavorful sauce with grated coconut, turmeric, bitter yogurt, and water.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

Padavalanga Thoran: Snake Gourd at Brunton Boatyard Hotel in Kerala, India

At the historic Brunton Boatyard Hotel, located in the city of Kochi, in Kerala, India, Chef Deepak Sundaram shows us how to prepare Padavalanga Thoran, a sauté of snake gourd and red spinach. A thoran is a dry vegetable dish from Northern Kerala that combines vegetables, spices, and grated fresh coconut. The thoran is served alongside rice and curry.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

Kumbalanga Paal Curry at Brunton Boatyard Hotel in Kerala, India

The southern Indian state of “Kerala” literally means “the house of coconut” and fittingly, Kerala's culinary traditions are deeply rooted in the use of coconut. Join Chef Deepak Sundaram at Brunton Boatyard Hotel, located in the city of Kochi, in Kerala, India, on this cooking demonstration of Kumbalanga Paal Curry, a dish made with ash gourd, mango and coconut.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

Roasted Shallots with Fish at Brunton Boatyard Hotel in Kerala, India

Chef Deepak Sundaram shows us one of the signature dishes of CGH Brunton Boatyard in Kerala, India: roasted shallots with fish. Before grilling, the fish is marinated with a paste made from lemon and garlic and stuffed with sauteed shallots and tamarind.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

Okra Mappas: Okra Curry in Kerala, India

At her cooking school in Fort Kochi, India, Nimmy Paul shows us how to prepare Kerala Okra Mappas, a dish she learned how to make from her mother. Nimmy Paul teaches cooking classes from her home, specializing in the distinctive cuisine of Kerala and her Syrian Christian community. She starts by sautéing onions, garlic, ginger and curry leaves. She toasts masala curry paste, adds coconut milk, and gently simmers the okra. She finishes the dish with coconut cream.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

Kodappan Thoran: Banana Blossom Stir-Fry in Kerala, India

Prepare a nutritious banana blossom thoran with Nimmy Paul, who teaches cooking classes from her home, and specializes in the cuisine of Kerala and her Syrian Christian community. Thoran is a dry, stir-fried dish of vegetables and coconut from South India. In this dish, Nimmy Paul shows us how to utilize all parts of the banana blossom– the petals, the baby immature bananas, and the heart– stir fried with curry leaves and spices.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

Availas Pavakka Perapattichathu: Bitter Melon Clay Pot in Kerala, India

Chef Nimmy Paul demonstrates 'conscious cooking' in her demonstration of Availas Pavakka Perapattichathu. Nimmy Paul teaches cooking classes from her home, and specializes in the cuisine of Kerala and her Syrian Christian community. In this dish she cooks bitter melon in a clay pot with Malabar tamarind, freshly grated coconut, shallots, green chili, curry leaves, and coconut oil.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

Eggplant Molee in Kerala, India

Just outside of Fort Kochi, in the southern state of Kerala, India, cooking school teacher, Nimmy Paul, shows us how to prepare eggplant molee. Nimmy Paul teaches cooking classes from her home, specializing in the distinctive cuisine of Kerala and her Syrian Christian community. A molee is a creamy, coconut-based stew, originating from the Kerala region of Southern India, typically featuring a blend of spices, coconut milk, curry leaves. In this flavorful vegan dish, she simmers together whole black peppercorns, cinnamon, cardamom, cloves, garlic, ginger, chili, eggplant, tomatoes and coconut cream.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india