In the world of culinary artistry, there are chefs, and then there is Chef Devagi Sanmugam—a true maestro of flavours, a culinary storyteller, and a trailblazer in the world of gastronomy. With a career that spans decades and a passion for food that knows no bounds, Chef Devagi has carved her name as a culinary luminary whose expertise transcends borders and cultures. Her journey through the tantalising world of food is a narrative of creativity, innovation, and a deep-rooted love for sharing the magic of the kitchen.
Chef Devagi Sanmugam, The Spice Queen
Step into the world of culinary excellence as Taj Coromandel Chennai’s exclusive business club, The Chambers, presents “Rendezvous in Conversations” with the legendary Chef Devagi Sanmugam. Renowned as the ‘Spice Queen,’ Chef Devagi is a dynamic and talented culinary personality hailing from Singapore, known for her expertise in spices and Asian cuisine.
Her culinary journey is nothing short of extraordinary. She has collaborated closely with major spice companies like McCormick, Babas, Nissin Foods, Lalah’s Indian Spices, Cereal-Tech, Catch Masala, and Tasty Bites, crafting innovative recipes and spice blends. An authority on the Asian food scene and a professional spice blender, Chef Devagi is committed to culinary education.
With an impressive portfolio of 22 cookbooks, Chef Devagi Sanmugam is a celebrated author in the culinary world. As a judge in various cooking and recipe writing competitions, including a Tamil version of the “Master Chef” series, she brings her expertise to the forefront.
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From Singaporean Kitchens To Global Palates
In an exclusive conversation with the renowned Chef Devagi Sanmugam, affectionately known as the ‘Spice Queen’ of Singapore, we delve into a culinary journey filled with passion, creativity, and a tantalising blend of flavours.
1. You are one of Singapore’s most dynamic and talented food personalities. How has the journey been?
The journey has been an incredible adventure filled with passion, creativity, and mouthwatering dishes from around the world. From experimenting in my kitchen to sharing Singaporean and South-East Asian cuisine with the world, every step has been thrilling. I’ve had the privilege to work with amazing ingredients and meet wonderful people, drawing inspiration from Singapore’s diverse culinary scene and my Indian heritage.
2. As a chef, what is your approach to balancing traditional South Asian flavours with modern culinary techniques and trends?
Balancing tradition and innovation requires creativity and a deep understanding of South Asian core principles and ingredients. It involves using good-quality ingredients and modern techniques like molecular gastronomy and sous-vide. I’ve even incorporated ingredients like truffle and miso into Indian cuisine for unique flavour profiles. Modern plating techniques, using edible flowers and microgreens, help make traditional dishes visually enticing.
3. Can you discuss the role of food in preserving and celebrating South Asian culture and traditions?
Food is a powerful medium for preserving and celebrating South Asian culture. It connects generations, reflects regional identities, and passes down customs and stories. South Asian cuisine is diverse, reflecting geography, history, and resources. Religious festivals and special occasions are marked by specific dishes, reinforcing cultural bonds. Cooking together and sharing traditional recipes promote cohesion and identity.
4. In your opinion, what are some of the most underrated South Asian ingredients or dishes that more people should discover and appreciate?
Underrated ingredients include Kokum, asafoetida, mango powder, black salt, and unique items like bitter gourd and banana flowers. South Asian cuisine offers a treasure trove of undiscovered dishes, like Thukpa from North-East India, which deserves wider recognition.
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5. Are there any misconceptions or stereotypes about South Asian cuisine that you’d like to dispel?
People often think South Asian food is always spicy or limited to curry, but it’s diverse with mild options. Some believe South Asian dishes are complex and time-consuming, but there are simple recipes. Also, not all dishes are rich; there are healthier options.
6. As a chef and cookbook author, Chef Devagi Sanmugam, how do you approach the process of creating and developing recipes for a cookbook?
I start with a concept and do research, experimenting, and documenting dishes. I involve friends and fans for feedback, visit restaurants, and travel for inspiration. Clear instructions and possible substitutions make recipes accessible. I add stories, history, or personal memories for depth.
7. In the digital age, do you think cookbooks are still relevant, and what do they offer that online recipes and cooking videos may not?
Yes. Cookbooks continue to be relevant in the digital age. Imagine how nice it is to stand at a bookshop and flip through the pages of the cookbooks displayed there. You can’t get the same feeling if you are looking at a book online. They’re systematically organised, start with the basics, and offer a break from screens. Cookbooks undergo rigorous editing and proofreading, ensuring accuracy. They hold sentimental value, passed down through generations.
8. What do you believe distinguishes a great cookbook from a good one?
A great cookbook anticipates questions, educates, and addresses challenges. It weaves personal anecdotes and cultural insights together. Recipes are kitchen-tested, and the book has high-quality images, clear organisation, and teaches how to make condiments. The author’s passion shines through, making it a trusted companion.
9. Do you have any upcoming concepts or cookbooks that you’d like to share with the culinary community?
I’m excited about upcoming concepts, including ‘The Singapore Indian Cookbook,’ ‘Indian Influence in South-East Asian Cuisine,’ and ‘The Tamil Nadu Regional Cooking.’ I’m always on the lookout for publishers and investors to bring these ideas to life.
In this insightful conversation, Chef Devagi Sanmugam dispelled misconceptions about South Asian cuisine and provides a sneak peek into her exciting upcoming projects, showcasing her relentless dedication to the world of gastronomy.
Cover Image Courtesy: Press Release