Featured on @abillion for working with restaurants in Singapore to champion plant-based, meatless dishes. 

The Singapore Noodles Podcast: Episode 60
Pamelia explores to understand an approach to Vegetables, vegetarian and cuisines in India.

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Episode Description

Sowmiya Venkatesan: “In chicken rice, chicken is the primary flavour. Your rice has the chicken flavour, your chicken has the chicken flavour, and the stock has the chicken flavour, because it is a celebration of the chicken. Whereas in India, the first thing you’d do for any meat dish is dumb down the meatiness of the meat. Whether it is a fish, mutton, or chicken, the first thing that they would do is marinate it. They would add lemon or spices so that fish doesn’t smell fishy, a chicken doesn’t taste like chicken – so it is a completely different approach from a cuisine perspective. Therefore, I understand and appreciate how difficult it can be [for Singaporeans to go vegetarian] because here, the primary flavour, is the meat. So if [one is] asked to make a dish without the meat, then [he or she does not] know what to do.”

 

Sowmiya Venkatesan, founder of Kechil Kitchen, shares about the nuances in Indian cooking, plus: *Roti prata in Singapore vs paratha in India* *Things that people misunderstand about Indian cuisine* *How living in Singapore has impacted her approach to Indian cooking* *Tempering in Indian cuisine* *Cooking fats of India* *The concept of meat substitutes, or the lack thereof, in India* *Soya chaap, chunks, nuggets, and granules* *The recent shift in attitudes towards vegetarianism* *Envisaging delicious vegetarian dishes* *Concentrating umami* *Black salt* *Vegetable desserts of India* *Why Singaporeans find vegetable cookery so tricky*

Culinary Workshop for Food Scientists: Alternative Protein and FoodTech Show Singapore 2021 

Worked as Chef-In-Residence

Whole Plant-pork is made with Young Jackfruit is Karana's (a Plant-based Singapore company) answer to solving consumer concerns around food transparency, healthy eating and sustainability, whilst offering a genuinely meaty taste and texture. Karana is Chef-forward and offers Chefs foodservice ready packs of Young Jackfruit that is super easy to use and apply to menus/dishes.

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Seithi Events: "Snack with Seithi" at #OceanFinancialCentre @Mediacorpseithi @Seithi.Mediacorp

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A corporate event for Seithi (CNA Tamil News) Singapore where the Kechil Kitchen team (with Mrs. Sujitha and Mrs. Bhuvana) served 600+ plates of Vadai, Chickpea Sundal, Green Chilli Techa with Mango Mayonaise. The event was organised as a drive to increase their digital presence and encourage people to download Seithi's Digital News App on phones and surf news in Tamil. Organized by the Sethi Team the food was served at the Ocean Financial Centre from a #foodtruck

Opera Estate Farmers & Flea Market: Cooking Demonstration

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A farmer market where Kechil Kitchen did a cooking demonstration of a Biryani Onigiri. The onigiri included all the food products retailed in the farmer's market. A talk to introduce the benefits of the ingredients followed by a detailed cooking demonstration on how to make the onigiri.

 

Available for purchase at Farmz Asia, Singapore 
Address:  236, Tanjong Katong Road, Singapore 437024  
Phone: +65 9022 2882  
7 Days a week from 12:00 pm to 09:00 pm
How to Cook?
 
Just 1/2 Tsp to transform your stir-fried vegetable.
 
Take 1 cup of your favourite vegetable, dice or chop it into small pieces. Add oil to a wide pan or wok, add the chopped vegetable and stir fry. Once almost done or cooked, salt it to taste. Turn the heat or flame off. Add 1/2 tsp of the ”Spice blend for vegetables”, toss to coat all the vegetables with the spice.
 
Serve. EAT.