In the News

Indian cooking teacher has found her niche – November 2016

Diwali Kitchen – India Abroad – November 2015

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.”


UWM HOME Page Article

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 …


Best_of-006Mumbai TimeOut

Mumbai TimeOut Review 3/28/2011, Chettinad Kitchen Cookbook by Alamelu Vairavan.  Read on …

 


The Hindu-3-20-2011

Time-tested and traditional by SABITA RADHAKRISHNA

There’s more to Chettinad cuisine than just the spice factor.  Read on…


Newsday Article – 2/11/2010

Make Turkey Day a veggie day, too, with South Indian recipes by Peter King.  Read on …


USA Today Article

By Kathy Fackelmann, Jan 8, 2007, Tasty curry might have fringe benefit.  Read on …


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