Demi Chef

My name is a Demi Chef and I operate out of 135 Boothamangalam Post in Melur Taluk. Being here in the Madurai district means I am close to the roots of the local food culture. This isn't a big commercial restaurant in the city; it’s a more personal setup in a rural area. I spend most of my time in the kitchen area, getting things ready for whatever orders are coming in. It’s a lot of hard work, especially with the heat in this part of Tamil Nadu. I handle the cooking and the prep work myself, sometimes with a little help from the neighbors if it's a big job. The house at 135 is well-known in the village, so people just stop by when they need something. I don’t have a fancy website or a printed menu. I just make what’s in season and what people like. It’s a very manual process, from cleaning the vegetables to getting the spices just right. The kitchen is simple but it’s got everything I need to do the job. I like the quiet of Boothamangalam compared to the noise of Madurai town. It gives me space to focus on the food. I’ve been doing this for a while now, and it’s just a regular part of life for me. I just cook, serve, and keep the kitchen clean for the next day. Sometimes the ingredients aren't exactly what I wanted from the market, but I make it work and the customers seem happy enough.