Embed Notice

@skinnylatte ah makes sense - that nuance, difference in the food in that region I was not aware of. I was incorrectly connecting the rubber grown in Kerala (not in TN) and people+cuisine to the Malay peninsula - but yes the indentured labor of the British Malay boom was more from TN. (Kerala) Traders would have brought spices.
How has the Kongu Erode food morphed? That style spicing for meats but with soy sauce and other Malay, Chinese ingredients? Any specific dishes, standouts?