Attention to detail is Jyashree's signature cooking talent. She still follows the traditional way of cooking and uses authentic, traditional vessels and organic country vegetables to prepare South Indian Iyer cuisine, which is vegetarian by definition. Her ammamma (mother's mother) taught her that the smallest detail has the ability to elevate simple, everyday dishes to the level of masterpieces. Jyashree would watch as her grandmother prepared gulab jamuns, an elaborate dessert that requires hours of patience and skill, and steamed idlis (a simple traditional South Indian breakfast staple) to perfection. Her grandmother would line the idli batter with homespun muslin cloth to give it an extra texture, the kind of detail that has long been abandoned by most cooks for the sake of efficiency. Jyashree focuses on these small touches to bring an extra element of care and refinement to her cooking. She says, "Now when I cook, I don't just use her years of experience and favorite earthen pots that have passed down from generation to generation in the household, I also think "what would ammamma do?" And so when you sit at my dining table, I'd like to think you'll meet some part of her too - a feisty feminist and homemaker whose way of life shaped me in her mold." Jyashree lives in a comfortable home with her husband and their three beloved dogs. For meals, guests will enjoy a traditional South Indian Iyer sapaad, a vegetarian Tamil Brahmin spread consisting of a wide variety of dishes all prepared with fresh, seasonal ingredients and served on a banana leaf. The meal will be accompanied by rice and handmade dosas (crispy South Indian crepes made of lentils). Guests will also sample Jyashree's homemade pickles and chutneys, which vary based on the seasons, and might include lime and tender mango pickle, sweet and sour mango pickle, dhal (chutney made of red chilies, garlic and grated coconut) or her green tomato, chili and garlic chutney. If you book a cooking experience, guests will enjoy a 1-2 hour cooking lesson learning to make South Indian staples. If guests wish to learn how to make dosas or appams, or anything other particular dish, please note this at the time of booking. Jyashree also offers an optional market tour add-on during which she takes travelers to explore the local vegetable, fruit and flower vendors' stalls, learn about the different varieties of regional produce, and get a feel for the a local Chennai neighborhood. Unlike a typical market, this is more of a neighborhood street market experience where you will see everyday local life. Please note that the street may be uneven and chaotic so travelers are encouraged to wear comfortable footwear.
Chennai (formerly known as Madras) is the capital of the great state Tamil Nadu and is one of four metropolitan cities in India. Compared to the other major metros of India, it is far less congested and polluted. Chennai, is a journey into timeless India, rich in historical treasures, from temples and shrines to forts and palaces. Chennai is also host to some cultural theatres that showcase various India traditional dances and plays on a regular basis. Chennai is also the center of the film industry in South India.
Cooking Class (optional)
Market Tour (optional)
Lunch (12:30pm-2:30pm Meal, 11am-2pm Cooking Lesson, 9am-2pm Market Tour) OR Dinner (8-10pm Meal, 6:30-9:30pm Cooking Lesson, or 5:30-10:30pm Market Tour)
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Price are per person, based on double occupancy, and subject to availability and change without notice. Prices reflect land only accommodations, airfare is additional. Blackout dates/seasonal supplements may apply.
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