Sathish Kumar
Sathish Kumar first learned to cook alongside his mother in Chennai. Today he leads the kitchen at Chicago’s Michelin-starred Indienne.
Chef
We talk about Sathish Kumar
Challenge
32H 0MIN
Coconut payasam was the sweet finish to Sathish Kumar’s Diwali lunch growing up in Chennai. For this plated version, he stirs tender young coconut flesh into coconut milk and chilled rabdi, a thick reduction of milk and cream scented with cardamom...
Challenge
1H 45MIN
Bisi bele bath is a rice-and-lentil dish from Karnataka in southern India. Sathish Kumar grew up eating it for Diwali lunch in Chennai, where his family followed a big pot of it with coconut payasam. For this version, he uses the dish’s toasted...
Challenge
4H 30MIN
Medu vada are savory South Indian fritters made with urad dal, often eaten for breakfast with sambar and coconut chutney. For Sathish Kumar, the smell of them frying is a memory of Diwali mornings in his mother’s kitchen in Chennai.“The batter is...
