Chef Damu expresses a desire to bring back into culinary rotation ancient recipes that have been lost or neglected over time. These ingredients—kambu, kelvaragu, thinai, samai, and kuthiraivali—are grains and millets with rich cultural significance but are now less commonly used in contemporary cuisine.
At its core, the statement underscores a yearning to reconnect with traditions and heritage through food. By reviving these forgotten recipes, Chef Damu aims to honor the culinary history of his region while also promoting sustainable and diverse agricultural practices. This approach not only enriches the dining experience by introducing unique flavors but also supports local farmers and the preservation of indigenous knowledge. The idea behind this statement is that traditional ingredients can offer healthier, more environmentally friendly alternatives to modern staples.
Chef Damu, known for his innovative culinary techniques and commitment to preserving cultural heritage through food, has been a leading figure in reviving ancient grains and millets. His work not only celebrates the flavors of yesteryear but also encourages a broader audience to appreciate the nutritional and ecological benefits of these traditional ingredients.
