It all begins with a ‘murungai keera and thengai paal latte’. Return to rootsAs we drive to the village on a sweltering morning, Chef Mannan talks about how this menu is really a return to his roots. After 12 years of learning French technique, Italian cooking and using exotic imported ingredients, Chef Mannan decided to return to the farm. We make our way to the Nalla Keerai office, where it is brewed into a delicious, punchy, dark tea sweetened with jaggery. Keelanelli is eaten when people have jaundice.”Right now, Nalla Keerai has about 30 plots, each about a quarter of an acre in size.

Source: The Hindu October 26, 2017 11:03 UTC