A biography for Chef Damuhasn’t been written yet.
“Now it's become fancy to say 'I don't know cooking.' I went to speak at a girls' college, and they all so proudly said they can't cook. I don't want them to think it's fancy.”
“Rice with rasam and a thogayal is healthy and high on medicinal properties.”
“My recipes are a mix of time tested formulae and new age experiments.”
“I want to set a Guinness Record for the biggest idli ever made.”
“Acting helps to discover an unknown side of yourself.”
“Split up your three meals to improve digestion. Eat healthy.”
“I want to revive forgotten recipes; kambu, kelvaragu, thinai, samai, kuthiraivali.”
“In order to make young people go for millet dishes, perhaps calling the dishes by their generic name without prefixing the millet name could be tried out.”
“I was from a Tamil-medium school, and my peers were English speakers, so it was intimidating. But I was aware that English skills were a must and, eventually, picked up the language. Once you cross such barriers, the sky is the limit.”