The diversity of Indian cuisine has impressed many people around the world. And, English-Australian chef and restaurateur Gary Mehigan is the latest to fall in love with the delicious cuisine our country has to offer. The former MasterChef Australia judge is currently in Madurai, and is not missing out on a chance to explore the local recipes, In an Instagram video, Gary tells us all about his indulgence and even gave a shout-out to the eateries. To start with, he had the special ravai dosai (semolina pancake) at Meenakshi Bhavan, which according to the chef was “crunchy and scrumptious, just torn into chunks and dipped in it. sauce… Yum!”
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Next, he visited a small food cart near the Sarbeshwar temple, a “great recommendation”. Gary explained in the long caption that Mullu Murungai Vadai is like a “fritter or maybe puri made of rice and Murungai leaves which gives them that wonderful vibrant green colour.” Black pepper and chili podi (powder) are sprinkled on them. Chef Mullu calls Murungai Vadai “very addictive”. He said that “Ragi or Semolina The vadai were sweet and crunchy and had tiny bits of soft onion in them. Milagu or black pepper vadai tops salty snacking.”
Their refreshment spree ended with “a kesari boli – a soft flour dough filled with sweet saffron made from sugar, semolina, cashew nuts, spices and a little orange colour”. To keep an eye:
Wait, in another Instagram video, Gary gave us a glimpse into his leftover food pranks. After Ragi Dosai and Vadai, Gary and his friend Krishnan Mess stay at Theppakulam and visit Kola Urundai (mutton meatballs). “Yeah I thought he said spleen ball…! I’d still eat it, just to try something new. Apparently, he has the specialty of spleen, but it was not available…,” Maharaj said.
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Thereafter, they enjoyed beautiful crispy and fluffy parottas, nalli chops (goat thigh curry), nenju chops (goat ribs) and then a very tasty kudal varuval (goat intestine). Further, the chef added, “For those who are feeling a bit more. Was wondering… there was no smell or anything funky that could bother you..! eaten with a big fluffy piece of parota they were really good . Noses to tail people … No skinless chicken breasts wrapped in plastic here.”
It is a very nutritious indulgence. What do you think?
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