Latest news with #Damu
The Hindu
22-07-2025
- Entertainment
- The Hindu
Rediscover Tamil flavours with Chef Damu's Thalaivan Virundhu at Grand Chennai by GRT Hotels
The essence of Tamil cuisine lies in its simplicity and its deep-rooted medicinal wisdom, whether it's a grand feast like kari kulambu (a traditional meat-based gravy) or something as humble as rasam. 'Take rasam, for instance,' says Padma Shri awardee Chef Damu. 'It contains cumin, pepper, curry leaves, hing, garlic and red chillies — all of which are known for their healing properties. This is why we hold on to the belief of Unavae Marundhu — that food itself is medicine.' At the ongoing food festival, Thalaivan Virundhu, hosted at Grand Chennai by GRT Hotels, guests can try some of Chef Damu's iconic creations, drawn from a repertoire of over 600 recipes. Corporate Executive Chef Seetharam Prasad shares that the buffet spread at Bazaar, the hotel's all-day dining restaurant, will feature a rotating menu throughout the festival, offering different styles of biryani and a range of other dishes created by Chef Damu. Now in its third edition, Thalaivan Virundhu brings to the table a curated selection of traditional recipes, including long-forgotten gems such as kummayam, kandharappam, and ukkarai, alongside other age-old sweet delicacies. Adding to the experience are unique versions of rasam made with therapeutic ingredients like thoodhuvalai and mudakkathan. The 10-day culinary celebration is a tribute to the diversity of Tamil cuisine, brought vividly to life by the master chef himself. Guests can look forward to personal interactions with Chef Damu, who will be present at the festival each evening to meet diners and demonstrate three or four recipes live at Bazaar. 'If you observe closely, Tamil food is marked by its simplicity, yet it delivers maximum flavour,' he explains. 'Consider thuvayal — a straightforward dish made with minimal oil, rich in protein and fibre, and versatile enough to be served as a side dish or mixed with rice. Or thalippu, the tempering technique unique to Tamil cooking, which enhances the depth of flavour and texture in a dish. It's a skill that must be mastered with care.' Thalaivan Virundhu is open for dinner, 7pm to 11pm, the buffet is priced at ₹2,200-plus taxes per person. The festival is on till July 27. For reservations, call 044-28150500.
Time of India
01-07-2025
- Entertainment
- Time of India
Cooku with Comali 6: Jangiri Madhumitha crowned chef of the week
The latest episode of Cooku with Comali Season 6 served up a whirlwind of laughter, chaos, and culinary brilliance as the top 10 contestants battled it out in an intense cook-off. Under the keen eyes of judges Chef Damu, Madhampatti Rangaraj, and Chef Koushik, the kitchen transformed into a high-stakes arena packed with flavor and drama. Adding to the excitement, actor Siva and director Ram made a special appearance, bringing their signature wit and charm to the show. Emerging victorious once again was actress Jangiri Madhumitha , who clinched the Chef of the Week title for the second time this season. Known for her quirky charm and evolving culinary prowess, Madhumitha impressed the judges with her bold flavors, innovative techniques, and refined presentation. Her consistent performance has made her one of the most formidable contestants of the season. The episode also highlighted impressive efforts from fellow contestants Umair Lateef, Raju, Nandha Kumar, Shabana Shaiahan, Priya Raman, and Lakshmy Ramakrishnan, each showcasing their growth and creativity through their dishes. While they narrowly missed the top spot, their culinary journeys continue to win hearts and appreciation from the judges. As Cooku with Comali 6 moves closer to its grand finale, the competition is heating up. With rivalries brewing, friendships being tested, and the Comalis adding their unique brand of chaos, fans can expect even more surprises in the episodes ahead.
Time of India
17-06-2025
- Entertainment
- Time of India
Cooku with Comali 6 preview: Contestants to face high stakes challenge in 'Chef's signature' round
The upcoming episode of Cooku with Comali Season 6 promises a flavorful rollercoaster as the popular culinary reality show enters the much-awaited Chef's Signature round. With a blend of laughter, learning, and emotions, this special segment features the three celebrity chefs showcasing their iconic dishes, which the contestants must then attempt to replicate. Chef Madhampatty Rangaraj takes the lead with his signature dish, Nallampatti Chicken Roast, a rustic and spicy delicacy inspired by traditional Kongu cuisine. Chef Damu stirs nostalgia with his crowd-favourite Prawn Biriyani, rich in aroma and history. Meanwhile, Chef Koushik Shankar impresses with his unique Uruli Paya, a comforting dish packed with heritage and depth of flavour. These signature dishes set the bar high for the remaining contestants, who now face the challenge of recreating these complex recipes while navigating the ever-entertaining chaos created by their Comali partners. Watch the promo: The preview reveals an emotional elimination round, with beloved comedian and contestant Ganja Karuppu bidding farewell to the show. Known for his infectious humour and big heart, his exit brings tears to both contestants and viewers. His presence in the kitchen added an irreplaceable charm, and his departure marks a poignant moment in the season. As the competition intensifies, Cooku with Comali 6 continues to strike the perfect balance between high-stakes culinary challenges and heartwarming entertainment, making it a must-watch this weekend.
United News of India
29-04-2025
- Business
- United News of India
SICA, FICA honours Padma Shri Chef Damu
Chennai, Apr 29 (UNI) The South India Chefs Association (SICA) and the Indian Federation of Culinary Associations (IFCA) on Tuesday felicitated renowned chef Dr. K. Damodaran, affectionately known as Chef Damu, on being conferred with the coveted Padma Shri award by the Union Government. He was presented the one of the nation's highest civilian honours in recognition of his exemplary contribution to the culinary arts and South Indian gastronomy. Speakers at the event, said his life was Devoted to Culinary Excellence. Dr. Chef Dam's illustrious journey is a testament to unwavering passion, perseverance and an enduring commitment to the art of hospitality. Recalling his journey, they said he was a Commerce graduate from Madurai Kamaraj University and the completed Diploma in Hotel Management, finished MBA from Madras University. He later became the first Indian to earn a Ph.D. in Hotel Management. In a culinary career spanning over five decades in the hospitality industry, he specializes in Chettinad and South Indian cuisine and has also worked with renowned hotel brands, gaining expertise and recognition and has mentored over 6,000 students, besides authoring four textbooks for hotel management students. He had etched his name in the Guinness Book of World Records in December 2010 for the longest individual cooking marathon, preparing 617 dishes. He had collaborated with Tamil Nadu Government (2008-2011) to enhance the Mid-Day Noon Meal Scheme, trained 1,40,000 Noon Meal Workers across 32 districts and was actively engaged in charitable activities through SICA to promote culinary standards and welfare. The event was attended by eminent personalities, including Chef Manjit Singh Gill, President, IFCA, Chef Sheetharam Prasaath, General Secretary of SICA and Vice President of IFCA; Board Members of SICA and IFCA; distinguished Executive Chefs, General Managers, Deans, and Directors of leading hospitality institutions; representatives from the Tamil Nadu Government, Tamil Nadu Tourism Development Corporation, ITDC, and those from the hospitality fraternity. Jointly hosted by SICA and IFCA, the event served not only as a formal felicitation but also a celebration of a legacy that continues to inspire generations. On the occasion, SICA's 7th Edition of Culinary Olympiad Logo and Rule book was launched and the event will be held in September 2025. UNI GV 1725
Time of India
28-04-2025
- Entertainment
- Time of India
Cooku with Comali fame chef Damodharan honored with Padmashri award
Chef and television personality Damodharan, fondly known as Chef Damu, has been awarded the prestigious Padma Shri , one of India's highest civilian honours, for his exceptional contributions to the culinary arts . A celebrated figure in Indian households, Chef Damu rose to widespread fame as a judge on the popular television show Cooku with Comali . His career, which spans several decades, is a testament to his passion for South Indian cuisine and his dedication to preserving traditional cooking techniques. Notably, Chef Damu was the first Indian chef to enter the Guinness Book of World Records for preparing the largest number of dishes in a single day — a milestone that showcases his culinary prowess and innovation. Beyond his achievements in the kitchen, Chef Damu's charismatic presence and deep culinary knowledge have been key elements of Cooku with Comali's success. His mentorship and encouragement to budding chefs on the show have endeared him to millions of viewers across the country. This Padma Shri honour not only highlights his individual excellence but also recognises his larger contribution in inspiring a new generation of chefs and elevating Indian cuisine on the global stage. Fans across the country have flooded social media with celebratory messages, hailing this award as a 'long-overdue recognition for a true culinary legend.' With this latest honour, Chef Damodharan continues to embody the spirit of culinary innovation and cultural pride, further cementing his legacy as an icon in India's gastronomic journey.
