IF you want to figure out Malayali food, how should you go about it? One way would be to spend three years crisscrossing Kerala, visiting home kitchens and toddy shops, to learn the traditional ways of cooking just like Chef Regis Mathew did.
Mathew took along his close friends John Paul and Augustine Kurian and when they were through with their culinary odyssey the three of them set up a restaurant, Kappa Chakka Kandhari (KCK) in Chennai and now also in Bengaluru.
Mastering traditional recipes requires patience and knowing where to look. Invariably the best kept secrets are in. . .