Born and brought up in a Tamilian Brahmin family in Chennai, Tamil and Chettinad dishes were a staple for Rumya Ramachandran (now Misquitta) — the former at home and the latter about town. Intrigued by what’s happening in the kitchen, Misquitta was trying out dosa recipes by the time she was 13, with her younger brother acting as her unofficial guinea pig. And though she knew where her interest lay, she soon started working as an HR professional in Mumbai, using her free time to whip up fare from back home and playing host to friends. It was when her daughter was born seven years ago that Misquitta started exploring the idea of being a home chef, aided by her experience at a Chennai restaurant.

Idiappam with egg kurma