At The Bangala Hotel in Karaikudi, Tamil Nadu, India, Chefs Pandian and Kasi have been cooking some of the finest Chettinad Tamil food in the region for over 30 years with dishes like crab rasam, chana dal with goat blood, and chicken pepper masala.
Credits:
Producer: Carla Francescutti
Field Producer/Director: Sumedh Natu
Associate Producer/Audio: Siddharth Sathyajit
Camera: Arya Chakraborty
Editor: Yohann Benson
Translator: Akilan Nagarahan
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Associate Director of Audience: Terri Ciccone
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