The article describes the unique process of making 'Pattarai Karuvadu', a traditional dry fish method in Rameswaram, Tamil Nadu. The process involves treating the fish with salt and turmeric powder and keeping it buried in the sand for 10 days. The fish species suitable for this method are fleshy fish species such as 'Vanjiram', 'Parai', 'Soorai', 'Thirukkai', 'Koduva', 'Sheela'. The …
One way of telling stories is to read them from a book, another way is to have someone tell you their account, but the best way, is to actually be part of the story. My dear friend Rakesh Raghunathan, who has made it his life’s mission to spread the word and taste the South Indian cuisine as well as shine …
