Coming up on the substack:

* A wine/beverage review subsection that is part notes part video coming ever so soon

* All things board based subsection making its debut on SP mid February

* A much awaited chef interview for the podcast

* Next newsletter focuses on the term “Healthy” culturally and slightly scientifically, with recipes of course

If you are interested in all access to future content, extended sub channels, past content and recipe archives, please consider a subscription that helps this strange, small, oddly specific and oddly varied, mostly South Indian Texan platform continue to thrive. Your contribution helps with all the recipe development, and content costs it takes to run and expand this Substack, (exciting things in the works!). I’m so grateful for all the support and if you can I’d love if you can:

As we talk Rasam Origins this week, listen to my mother’s very own Rasam Origin Story on last week’s podcast:

Seen above: My mother standing with a group of Rasam connoisseurs, starting from the left: her aunt, herself, my father (avid Rasam enthusiast), her mother on the far right.

To get her recipe of Rasam Podi and an intro on all things Rasam:

Coming up on the substack:

* An oral history of Rasam hits the podcast

* Recipes on recipes on recipes

* A new Board-enthusiastic subsection : with a Rasam Fondue inaugural post

* Wine Review subsection reveal!

Thank you for all of your support, 2024 is going to be a busy year for this Substack. If you are interested in all access to future content, extended sub channels, and recipe archives, please consider a subscription that helps this strange, small, oddly specific and oddly varied, mostly South Indian Texan platform continue to thrive.

Reference articles:

https://www.foodandwine.com/recipes/dirty-pasta-water-martini

https://chicagoreader.com/food-drink/cocktail-challenge-goat-cheese/

https://www.eater.com/dinner-party-ideas/24033621/eater-at-home-dinner-party-intro

Stay tuned y’all, 2024 is about to get wild.

* Coming up on this substack:

* A new subsection, with a special announcement!

* The first video wine review

Thank you for all of your support, 2024 is going to be a busy year for this Substack. If you are interested in all access to future content, extended sub channels, and recipe archives, please consider a subscription that helps this strange, small, oddly specific and oddly varied, mostly South Indian Texan platform continue to thrive.

Show notes:

The newsletter about the wealthy’s tastes:

Read Bon Appetit article here

Sicc Palette is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Thank you for all of your support, 2024 is going to be a busy year for this Substack. If you are interested in all access to future content, extended sub channels, and recipe archives, please consider a subscription that helps this strange, small, oddly specific and oddly varied, mostly South Indian Texan platform continue to thrive.

* Thank you Austin Woman Magazine for recognizing Sicc Palette, and naming me a 2024 changemaker, read the full list and some amazing profiles of other Austin women here:

https://atxwoman.com/digital-issue/

* If you’re interested in tuning into the Good Morning Texas segment mentioned in the podcast, watch me preview part of a future recipe, Monday, Jan. 8th; the feed will be available after 2 pm Central:

https://www.wfaa.com/gmt

January Brunch menu preview:

1st Course- Tapioca Paisam + TX Citrus Pearls + Pani Puri Shell + Cardamom + Herb Gremolata

2nd Course- Black Eyed Peas Two Ways: Cowboy Caviar + Black Eyed Pea Curry + Soft Boiled Egg + Rice Chip + Herbs + Lime

3rd Course- Cast Iron Biscuit + Pongal Gravy + Choice of Honeyed Quail or Cured Winter Squash Terrine + Podi Chili Oil + Herbs + Lime

4th Course- Buttermilk Lime Curd + Tamarind Black Sesame Pecan Praline Crumble + Pandan Fluff + Burnt Fig Leaf Salted Caramel

BYOB + Brunch mixer bar options:

Fermented Tomato Rasam (savory)

Saffron TX Citrus Syrup (sweet)

Secure your January seats for brunch, and the last Tamilian Texan Kitchen menu for the foreseeable future:

TTK at TTK

2024 supper club/pop up schedule will be posted on the Substack first!

Latest quail footage from my December menu for TTK:

Thank you for your continued support of this Substack! If you’re looking for slightly food centric, unnecessarily existential virtual stocking stuffers this holiday season, gift someone a subscription here:

Where to eat South Indian Texan:

Secure your December and January seats for our monthly series, with January being limited seating, only two days available and a New Years brunch that of course, will be South Indian Texan.

TTK at TTK

(This South Indian style cheese board was my first holiday board of the SZN, follow FromageForYou, Alex Palomo, on insta for more board inspo always)

Where to eat South Indian Texan:

Secure your December seats for our monthly dinner series: TTK at TTK

(The giant pretzel at The Driskill, inexplicably presented, 10/10 would recommend)

Where to eat South Indian Texan:

Secure your December seats for our monthly dinner series: TTK at TTK

Watch Episode 2 of KanDeepa Texan here

Be sure to Cyber Monday effectively from bed and get your food-on-the-brain loved ones a subscription:

In the News:

https://austin.eater.com/2023/11/17/23965535/kandeepa-texan-youtube-show-cooking-deepa-shridhar-texas-indian-foods

Watch the first episode of KanDeepa Texan here

Where to eat South Indian Texan:

Secure your December seats for our monthly dinner series: TTK at TTK