Winge Lodge celebrates Tamil Taste in a pop-up cured by means of Singapore chef Degi Sanmugam

Born and raised in Singapore, as a Tamilian, 69-year-old Chef Degi Sanmugam, connects to its roots through the rich aromatic world of spices. In Chennai, to cure Aylagam, a food festival that celebrates the Tamil taste from Singapore and Malaysia, Devi shared her Pakistan trip and how she mixes tradition with innovation.

“The title echoed with me deeply, and I could immediately join the subject,” she says with a smile. His story begins with his father, Chandrakasana, who moved to Singapore from Mayavaram in Tamil Nadu. He worked in a Tamil newspaper and later married Anjalai, whose mother, Nagmal was reared in Indonesia. “So I got acquainted with the cultures of South East Asian cooking quickly in life,” says Devgi.

Thega Pal Sadam Potalam | Photo Credit: Special Arrangement

“We have four major ethnic groups in Singapore, Chinese, Malay, Indian and others. So we come in contact with all over Asia,” she says. Over time, these effects began to appear in Tamil cooking. “For example, we now use soy sauce in mutton and fish dishes and add sichuan pepper to increase heat.”

Known to take his creative on traditional food, not afraid to use godgi. “I prepare vada dough and cook it to cook it to cook it in a waffle-mekar.

Parotta with Sangat | Photo Credit: Special Arrangement

Chef Devegi explains that when many spices are shared in Asian cuisine, Kalpasi (black stone flower, drought, brittle and dark -colored), is distinctively South Indian. She says, “It is especially prominent in Chettinad dishes and provides a deep, intense, smokey taste that is difficult to repeat,” she says. Another favorite Thalipu is Vadagam, a traditional spice mixture made of sun-dry spices and aromatic and onions. “It adds a specific taste to Kulmbu and Thokku, and I use creatively in dips and chutney to highlight its versatility. He works with all spices, mustard holds a special place.” This is my favorite because it changes a dish when we garnish it in hot oil. ,

Our food in Sangamithra begins with six dips with crisp rice wafers. Each dip showed a unique flavor profile, but the standout curry is Leaf Aoli, which performs the penis on the palate. One close is the second calmansi chili sauce, which packs a spansi punch for sour notes of a south -eastern Asian variety lime. With our palate awakened from this array of flavor, we are served a fresh puddle salad. The raw snake gourd is paired with cherry tomatoes and julinade carrots, thrown into a light dressing of lemon juice and ginger juice and salt, and ends with spraying of fresh coconut sprays.

Tamil and Asian cuisine inspired desserts | Photo Credit: Special Arrangement

Thega Sadam Potalam is carefully wrapped in banana leaf with chicken support, sweet and citrus chutney in a lightly spicy coconut milk. Potalam (Earth Package) is then tied with a string and grilled on a griddle, allowing the tastes to melt together. As we open the leaf parcel, the aroma is rich in coconut milk and ghee. The interaction of bitter, sweet, citrus and spicy elements made for a harmonious and blind stunning dish. It is best enjoyed in a traditional way with its fingers, no cutlery.

Then we are served a signature by Chef Degi, Vahaya Chicken. “Anyone will not think of throwing a half-gray chicken in a handful of roasted fenugreek,” she says with a smile, “saying that fenugreek’s bitter and walnut taste goes well with a chicken dish made in South Indian style.” And, that is right. The roasted Methiq added a deep, aromatic bitterness that fully complemented the South Indian style chicken.

Chef Dehgi and Chef Murthy | Photo Credit: Special Arrangement

Potlam is very impressed by experience, we get ready for dessert: Maravalli Kizungu (Tapioca) Halwa and Pandan Idipampam with vajhai pajam sauce. While both are complicated, it is east that actually stands out. Tapioca pudding is relaxed and indifferent. Ripe tapioca is tightened, infected with ghee and aromatic spices, then gently boiled and round cutlet -like shape. Hot served with a generous spraying of fresh coconut peeling, it is delicate on the palate.

With the synagogue, Chef Degi not only brings the taste of its heritage to Chennai, but also shows how the tradition can develop without losing.

At Sangamithra Restaurant, Feders Hotel. By 8 June. Lunch and dinner. Vegetarian () 2,500) and non-vegetarian () 3,000). There are five rotating menu. For reservation, call 7823977825