The Culinary Institute of America

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

Interview with Cooking Teacher, Nimmy Paul in Kerala, India

Chef Nimmy Paul reflects on the culinary ethos that has informed her career as a cooking teacher in Kerala, India. She has dedicated her life to showing her students and guests the nuances of south Indian cooking at her cooking school, Nimmy & Paul, where she focuses almost entirely on plant-based dishes.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

A South Indian Street Food Tour, Achar Pickles of Hyderabad

Indian pickles, called achaar, are a centuries-old tradition. Indian pickles are preserved in oil, spices, and salt, unlike vinegar-based western-style pickles. Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's pickle shops, which offer a wide range of preserved delicacies, from lemon lime pickles, green mango pickles, and mixed vegetable pickles. It is believed that spicy foods in hot weather help regulate body temperature, and that pickles replenish lost salts – not only delicious, pickles are a functional food!
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india

A South Indian Street Food Tour, Chaat Stalls of Hyderabad

Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's chaat stalls. Chaat literally means “to lick” and is a popular snack in India, known for its balance of spicy, tangy, sweet, and salty flavors. Learn about how chaat is intended to activate every part of the tongue.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india