Soul therapy means different things to different people. From good books and great music to spas and vacations, everyone has their own little way of pampering themselves. For me, it’s food. Not just eating it, but cooking it. And not just any old dish, but one that’s alive with flavour, colour and texture. I’m an artist by profession and cooking is one of my favourite mediums. An empty bowl or plate is my canvas, the utensils my brushes and the ingredients my palette.

No matter how skilled a chef is, there is always a certain cuisine that’s regarded as a specialty. Surprise, surprise, mine is Indian. But here’s the twist. My dishes all boast of the distinct style of my homeland, Kerala. And believe me, there’s a difference!

Indian cuisine is generally celebrated for its fusion of different spices to produce a subtle yet rich variety of flavours. Kerala cuisine however, is more renowned for its mild flavours and gentle cooking style. It’s about discoveries, aromas and colours. And the unusual outcome speaks volumes of the locals’ culinary expertise. In fact, Kerala people are said to produce some of the tastiest food on earth. My mission is to get you to agree!

For my meal arrangement I chose fried tapioca as an appetiser, mutton stew as the main course and payasam as the dessert. Tapioca dishes are rare, so I thought it would be interesting to introduce one. The mutton stew is a spicy dish, but its fieriness can be easily soothed with the sweet payasam. Its mild flavour is also a welcome change from the usual heavily spiced Masala-style dishes.

Another reason I chose these dishes is because they don’t require a shopping spree. With the exception of the mutton and tapioca, you should (keyword!) already have the other ingredients in your kitchen. These dishes are also very versatile so don’t limit yourself to always serving them together. Most importantly, have fun experimenting with the flavours and ingredients. Remember, Kerala cuisine is all about discovery!