MAMAKUTTI founder, Kalpana Kutty is a former advertising producer, who set up The Tea Centre, and Casa Amore, with her boss and Mentor, Prahlad Kakar. She also trained at Ecole Gregoire de Ferrandi France’s top state culina... Read More
MAMAKUTTI founder, Kalpana Kutty is a former advertising producer, who set up The Tea Centre, and Casa Amore, with her boss and Mentor, Prahlad Kakar. She also trained at Ecole Gregoire de Ferrandi France’s top state culinary school, doing specialized courses in Bistro Gastronomique, and plating desserts. Kalpana has also trained at The Table under the tutelage of Chef Alex Sanchez.
Kalpana’s passion for food is palpable when you talk to her and she wants to extend it to growing amazing produce, as she embarks on building her master kitchen at her partner’s property in Alibag. Food must make you feel good as well as satisfy your palate. Too few people actually care about where their food comes from, and if indeed you are a great home cook and want to cook other kinds of cuisine, MAMAMKUTTI is here to help. The idea is to bring the world kitchen to home kitchens in India. Upcoming plans include an extended line of artisanal sauces, marinades, and fruit confitures. There are no preservatives in MAMAKUTTI products and they are almost a 100% organic.
We like us to be called rustic gourmet.
MAMAKUTTI currently has a sundried tomato and Olive Tapenade, Harissa, juniper Berry Spice Rub, Moroccan spice Rub and a Pesto Di Aglio Olio and their newest entrant; a chili jam.
No one is currently making these products here. The outstanding idea here is the versatility of the sauces. The pesto Di Aglio Olio, for example is simple. Toss 2 spoons of the sauce into cooked pasta, grate some cheese, and you have a great piece of Italy on your plate. Take the same sauce and spread it on avocado, veggies and bread, and you have a great snack.
Our Harissa is great for so many things. Make a dip with some homemade labneh, a clove of garlic and 2 teaspoons of harissa. Marinate a piece of chicken with it, throw a spoon into a tomato sauce, or marinate eggplant and roast.
Feeding people is a privilege as is doing something we love. We remember this with gratitude every single day. Less