South Indian food

Bengaluru-based Sharan Hiremath and Suresh Chandrashekar launched Freshot Robotics to build unique 'idlibots' that can cook fluffly idlis, alongside chutneys and sambars, in just 12 minutes.

Bengaluru-based Poojitha Prasad started Deccan Diaries to promote traditional Southern Indian spice mixes across the country. The venture has 15 types of spice mixes

Cooks who trained in Sri Krishna temple in Udupi as part of the annadhana service moved to different parts of the country to open Udupi hotels. Watch how this eventually led to the curbing of caste-based segregation in public spaces.

The medicinal properties of rasam came to light after award-winning chef, Arun Rajadurai from Princeton, decided to supply it as a complimentary dish along with food to COVID-19 patients in three hospitals.

In 2015, Shri Bala quit her full-time job as a chartered accountant at a law firm in Chennai and pursued a career in the culinary world.

Solutions like these save labour and time for a nation that loves its chutneys, that was even invaded for its spices!