Chef Damu

Every child should eat heartily and be like me.

— Chef Damu

Our ancestors grew a lot of millets and incorporated them in their diet.

— Chef Damu

If your mind is good, you will cook well.

— Chef Damu

I always check with elders back in the village before I try out something new.

— Chef Damu

Split up your three meals to improve digestion. Eat healthy.

— Chef Damu

Acting helps to discover an unknown side of yourself.

— Chef Damu

I am someone who loves to cook and eat well.

— Chef Damu

I have an old book of traditional recipes that I refer to.

— Chef Damu

I have documented even 3,000 year-old-recipes which I stumbled upon during my research.

— Chef Damu

Rasmalai is easy to make, a simple, healthy and tasty sweet everyone can make at home during Deepavali.

— Chef Damu

People will easily forget our traditional grains such as ragi, kambu and thinai varities.

— Chef Damu

I wanted to achieve something because I thought that we should not just be born and live, so I started writing books.

— Chef Damu

In order to make young people go for millet dishes, perhaps calling the dishes by their generic name without prefixing the millet…

— Chef Damu

I request parents to teach their children cooking as it is important to good health.

— Chef Damu

I got the desire to cook from an early age when I saw my mother cooking, but then my mother did not…

— Chef Damu

I want to revive forgotten recipes; kambu, kelvaragu, thinai, samai, kuthiraivali.

— Chef Damu

Now it's become fancy to say 'I don't know cooking.' I went to speak at a girls' college, and they all so…

— Chef Damu

I'm really not interested in commercial ventures; this gives me enough time to pursue my passion and spend time with my family.

— Chef Damu

I visualise the ingredients before I try anything new.

— Chef Damu

My recipes are a mix of time tested formulae and new age experiments.

— Chef Damu

I want to set a Guinness Record for the biggest idli ever made.

— Chef Damu

The villages around Kanadukathan are rich with cooking knowledge.

— Chef Damu

Food is medicine, medicine is food.

— Chef Damu

I travel to over 35 countries to conduct demos where I stress the food-as-medicine concept.

— Chef Damu

My heart and passion lies in reviving authentic dishes and celebrating their distinct flavours.

— Chef Damu

I just want more and more people to enjoy traditional food and that makes me happy.

— Chef Damu

I feel elated that I got the chance to meet the who's who of the hospitality industry from across the world.

— Chef Damu

Rice with rasam and a thogayal is healthy and high on medicinal properties.

— Chef Damu

I was from a Tamil-medium school, and my peers were English speakers, so it was intimidating. But I was aware that English…

— Chef Damu