Marina Balakrishnan's childhood memories are flecked with aromas of molten jaggery, powdered cardamom and fresh coconut milk as her grandmother cooked the moong dal pradhaman (a variety of payasam) at their Thalassery home. "She would roast the moong dal in batches, some only sautéed while others cooked till brown. This added diverse textures to the dal," says the certified plant-based chef, who will recreate this dessert for her new, weekly dining experience titled Oottupura (Malayalam: eating house), launching this Sunday.

Featuring a set menu of 10 home-style, vegetarian dishes (without onion-garlic) from the Malabar region, the meal is available on pre-order basis (limited to 10 people) with pick-up from her Juhu residence. "The oottupura symbolises community since it's a gathering of people sharing delicious food. In the times of social distancing, my endeavour is to recreate the warmth of a Malayali dining experience in one's own home," she says.