Featured on @abillion for working with restaurants in Singapore to champion plant-based, meatless dishes.
Asian Gastronomy with Roquette using Nutralys Plant Protein, Nutriose soluble fiber and Sweetpearl Maltitol
The Singapore Noodles Podcast: Episode 60
Pamelia explores to understand an approach to Vegetables, vegetarian and cuisines in India.
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
KARANA is scaling biodiverse, farmer-friendly, regenerative crops and crafting them into products that are meaty and versatile, nutritious and delicious culinary experiences.
The name KARANA comes from two origins: A Sanskrit and Hindi word meaning “doing” or “to do”, which represents the need to take action in our food system, along with the Balinese philosophy of Tri Hita Karana, which is centered around achieving prosperity and well being through balance with nature, spirituality, and people.
Now, available as potstickers and meat mince for foodservice.
Seithi Events: "Snack with Seithi" at #OceanFinancialCentre @Mediacorpseithi @Seithi.Mediacorp
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
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.