Bonjour, Vanakkam! When Ratatouille Met Rasam

Vanakkam, fellow Rotarians! Who would’ve thought that a girl raised on croissants in Paris would one day be whipping up fusion cuisine in the heart of Chennai? Life’s funny that way, isn’t it? Today, I’m bringing a bit of France to Namma Chennai with a twist on the classic Ratatouille. Buckle up, because this culinary journey is spicier than an auto ride down Mount Road!

A Tale of Two Cities (and One Delicious Dish)

Picture this: Ratatouille, that beloved French dish, decided to take a sabbatical in Chennai. It arrived at Chennai Central, took one look at our colourful chaos, and thought, “Ooh la la, I’m going to fit right in!” And fit in it did, with a little help from yours truly.

The Chennai Remix

Our star ingredients remain the same: zucchini, kathirikai (that’s eggplant for you non-Tamils), bell peppers, and tomatoes, make sure you dice them in equal size. But like any good Chennai makeover, we’re adding some local flair.

First up, Herbes de Provence. Yes, it sounds as out of place here as a beret in Besant Nagar Beach. But trust me, it works! We’re pairing it with our local heroes: cilantro and a dash of red chilli powder. It’s like a collab between A.R. Rahman and Daft Punk – unexpected, but oh-so-groovy.

Cooking up a Storm

• Heat oil in a kadai over medium flame. Add a teaspoon of Herbes de Provence and let it sizzle. It’s like sending a French exchange student to a Chennai corporation school – a bit of a culture shock, but they’ll adapt!
• Toss in finely chopped onions and sauté until they’re golden brown. Add minced garlic and ginger, cooking until the aroma fills your kitchen like the fragrance of jasmine in Mylapore.
• Now, add your diced veggies – zucchini, eggplant, bell peppers, and tomatoes. Stir them around like you’re navigating through T. Nagar during Diwali shopping season.
• Sprinkle in red chilli powder and salt. Mix well and let it simmer on low heat for about 20 minutes. Cover the kadai, but peek occasionally – we’re cooking, not playing hide-and-seek!
• Once the veggies are tender, add a splash of coconut milk for creaminess. It’s not traditional, but neither is wearing a beret while eating bajji at Marina Beach.

The Grand Finale

Just before serving, we add a handful of fresh cilantro. It’s like that last-minute jasmine garland in your hair – not necessary, but it adds that perfect Chennai touch.

Serve this Indo-French fusion warm with a crispy dosa or, if you’re feeling fancy, some French bread from your neighbourhood bakery. Top it off with a dollop of cool yoghurt, and you’ve got a dish that’s as comforting as filter coffee on a Sunday morning.

So there you have it, machan – a dish that’s as at home in Chennai as it is in Champs-Élysées. It’s proof that in cooking, as in Rotary, when we bring different cultures together, we create something truly magnifique… or should I say, Vera Level?

Deva Soundari is a proud Rotarian who believes world peace can be achieved through fusion cuisine. She’s currently working on a recipe for Butter Chicken Croissants.

Rtn. Deva Soundari

Past President, Rotary Club of Infocity