Whether it’s the serenity of Auroville where you can decode your inner workings or the coastline that invites you to chill out as you sip on a cocktail and watch the endless pattern of the waves crashing on the coast and going back. The Arts & Crafts Village is a delight to explore and one can watch pottery being made, learn to make small handicrafts, pick up handmade trinkets and knick-knacks and more.

Pondicherry’s tryst with the French still lingers in the bylanes. A charm that blends together two unique cultures French and Tamil. Besides, co-existing, there has come about an interesting development where both borrowed culinary ideas from each other resulting in an exciting new Franco Tamil cuisine.

We caught up with Chef Palwinder Singh, Executive Chef, Radisson Resort Pondicherry Bay to get his take on this unique cuisine that they serve with flourish to their patrons.

He says, “Franco-Tamil cuisine is made with a variety of spices but sometimes the tomatoes and tamarind are replaced with vinegar. Some of the most popular dishes from this cuisine include Puyabaisse, a local take on the French seafood broth and Urulai Kola Urundai which is a kind of potato dumpling. Like the Indian garam masala which is a base spice mix, the French interestingly have their own version crafted using 17 spices.

“Not too many restaurants serve Franco-Tamil cuisine in Pondicherry, it’s more the cafes serving French food that are hyped. When we opened in 2021, our CEO’s vision was to attract locals and have something distinctive for tourists coming here. Bay Bistro , our multi-cuisine restaurant serves a selection of curated Franco-Tamil cuisine.

“Franco-Tamil cuisine has been in existence since the French colonial era, there are two types of recipes, some that have been fusioned by locals with French cuisine and some that French people have adapted from local cuisine.

“The first is the classic Tian basically baked with vegetables, they would slice it and break it out with Ragout which is basically chunks of vegetable with tomato sauce. The layered vegetables would be baked but that’s the French Tian. The Tamils created their version by serving it with a coconut curry sauce and a little bit of curry rice.”

The Chef shared an interesting anecdote about a Pumpkin Soup. “A maid used to work in a French house. There was a big party there one day and there was a nice Roast Pumpkin Soup that was served. The leftover was given to the maid. She took it home and added a bit of coconut milk, curry leaves and lemon juice to suit her palate. This recipe soon became popular.

“When it comes to non-vegetarian appetisers,one of the most popular is the Franco Tamil Poached Prawn, these are prawns dipped in coconut milk and lemongrass for a long time and marinated with south Indian spices. This is then tawa fried and served along with a chilli butter. Mushroom Pepper Fried Toast is a great snack or starter for vegetarians.

“The Cassoulet is typically baked with vegetables, the French have taken the south Indian chilli and stuffed it with their own spices and coconut and little stuffing, white sauce and this is known as the Mirapakaya Cassoulet.

“The Chicken Kothamalli Pudina Curry along with Mustard Grill Chicken and a curried Risotto or Curry Rice works out well too. Mutton Sambar is famous because usually most people eat the vegetarian version. The Dried Gooseberries Banana Blossom Rice, Curry Rice, Rice with Cream and Cheese.

The Pondy Rawa Cake which features melted custard is a famous dessert.”
The next time you find yourself in Pondicherry, make sure you try this delicious cuisine!