R Sivakumar, a culinary innovator, has developed over 2,500 unique recipes that do not involve oil, boiling, roasting, or frying. His approach focuses on soaking, mixing, and grinding natural ingredients to create flavorful and healthy dishes. By experimenting with heritage rice varieties and unconventional methods, he has created a unique and diverse menu that caters to various occasions and preferences.
The rice is not hot. But I dig in anyway: my rather unconventional lunch at Padayal features a full-course south Indian meal that is completely raw. The restaurant, that is two years old, bears wall paintings of people such as agricultural scientist G Nammalvar, and farmer and activist ‘Nel’ Jayaraman, reflecting the founder R Sivakumar’s philosophy that ‘food is medicine’. …
