News Articles
Looking beyond curry to kootu and korma – Pittsburgh Post-Gazette – April 2021
Vegetarian Flavors book featured in Edible Phoenix – Spring 2021 Issue
Indian food specialist’s 7th cookbook, ‘Vegetarian Flavors,’ makes cooking vegetables easy – December 2020
Indian cooking teacher has found her niche – November 2016
For food professionals, memories of Mom include cooking – Milwaukee Journal Sentinel – April 2015
Silicon Valley’s Chettinad food is as fragrant as it is spicy – San Francisco Chronicle – April 2015
Nancy Stohs – Gluten free Indian cuisine bodes well for flavor, convenience – August 2013
The Midwest Book Review – October 2013
Edible Phoenix GF Cookbook Review – Fall 2013
Tips and tales from Kohler Food & Wine Experience
Alamelu is quoted in the above article on October 23, 2012.
“Milwaukee-area cooking instructor and cookbook author Alamelu Vairavan knows that some people shy away from Indian cooking because they think there are too many ingredients. “But once you set up all the spices, it’s really quite easy,” she said.”
“One of Vairavan’s favorite spices is turmeric, which she called Indian gold, citing not only its flavor but also evidence that it helps to ward off Alzheimer’s.”
The aroma of success By Kathy Quirk on February 21, 2012. Read on…
Health First fow WhitefishBay’s TV Chef – 1/13/2012 Journa-Sentinel
But cooking show’s dishes not short on flavor. Read more …
Singapore On-line E interview- 9/4/2011
Soundara Nayaki Questions Alamelu Vairavan, Author & Culinary Educator. Read on …
Mumbai TimeOut Review 3/28/2011, Chettinad Kitchen Cookbook by Alamelu Vairavan. Read on …
Time-tested and traditional by SABITA RADHAKRISHNA
There’s more to Chettinad cuisine than just the spice factor. Read on…
Make Turkey Day a veggie day, too, with South Indian recipes by Peter King. Read on …
By Kathy Fackelmann, Jan 8, 2007, Tasty curry might have fringe benefit. Read on …
