Chef Thomas Zacharias: The Champion Of Regional Indian Flavours
If there’s one chef who knows how to make you fall in love with Indian food all over again, it’s Chef Thomas Zacharias, also better known as Chef TZac! This culinary explorer has spent years travelling across India, digging into local recipes, and bringing them back to the urban food scene with his signature twist. From vibrant street food to heirloom dishes, Chef TZac’s passion for showcasing regional Indian cuisine is downright infectious. And let’s be honest, his energy in the kitchen is just as lively as his dishes!
The Journey
Born in Kerala, Chef Thomas Zacharias grew up with a love for food that only got stronger with time. His journey to becoming one of India’s most beloved chefs started at the Culinary Institute of America, where he sharpened his skills before diving into the world of professional kitchens abroad. But something kept pulling him back to his roots.
When he joined The Bombay Canteen, everything changed. Chef TZac became the face of India’s regional food renaissance, bringing hyper-local ingredients and traditional recipes into the spotlight. Whether he’s exploring the wild herbs of the Northeast or experimenting with forgotten grains from Tamil Nadu, he’s always got a story to share—and it’s usually just as exciting as the dish itself!
Culinary Philosophy and Vision
For Chef TZac, cooking is all about keeping it real—real ingredients, real stories and real connections. He’s obsessed with seasonal produce and loves finding ways to make local, sustainable food more accessible. You’ll often find him chatting with farmers or cooking up something new with his team.
In his kitchen, it’s all about teamwork and creativity. Chef TZac loves seeing his crew experiment with regional dishes, turning traditional flavours into something fresh and unexpected. He’s not just a boss—he’s the guy cheering you on when you nail that perfect masala or reinvent a classic curry.
Awards, Recognition & Media
- Times Food & Nightlife Award (2019): Best Chef
- Eater Young Guns (2018): Named one of the most innovative young chefs
- CNN Travel (2020): Recognised for redefining Indian regional cuisine
- 50 Best Discovery (2018): The Bombay Canteen acknowledged for culinary creativity
- Social Media Presence: Always sharing stories from his food adventures
Kerala-Style Prawn Moilee
4
servings15
minutes20
minutesThink creamy coconut gravy with succulent prawns, infused with the aromatic flavours of curry leaves, turmeric, and green chillies. A dish that’s light, comforting, and perfect with steaming hot rice.
Ingredients
500 gms prawns, cleaned and deveined
2 tbsp coconut oil
1 large onion, thinly sliced
2 green chillies, slitted
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp black pepper powder
200 ml coconut milk
1 tsp mustard seeds
A handful of curry leaves
Salt to taste
Directions
- Heat coconut oil in a pan, add mustard seeds, and let them splutter.
- Add curry leaves, sliced onions, and green chillies. Sauté until the onions become translucent.
- Add ginger-garlic paste, turmeric, and pepper. Cook until the raw smell disappears.
- Add the prawns and coat them well with the spices.
- Pour in the coconut milk and simmer on low heat for about 10 minutes or until the prawns are cooked through.
- Season with salt and garnish with fresh curry leaves. Serve hot with steamed rice or appams.
Kerala-Style Prawn Moilee
4
servings15
minutes20
minutesThink creamy coconut gravy with succulent prawns, infused with the aromatic flavours of curry leaves, turmeric, and green chillies. A dish that’s light, comforting, and perfect with steaming hot rice.
Ingredients
500 gms prawns, cleaned and deveined
2 tbsp coconut oil
1 large onion, thinly sliced
2 green chillies, slitted
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp black pepper powder
200 ml coconut milk
1 tsp mustard seeds
A handful of curry leaves
Salt to taste
Directions
- Heat coconut oil in a pan, add mustard seeds, and let them splutter.
- Add curry leaves, sliced onions, and green chillies. Sauté until the onions become translucent.
- Add ginger-garlic paste, turmeric, and pepper. Cook until the raw smell disappears.
- Add the prawns and coat them well with the spices.
- Pour in the coconut milk and simmer on low heat for about 10 minutes or until the prawns are cooked through.
- Season with salt and garnish with fresh curry leaves. Serve hot with steamed rice or appams.
References
- The World’s 50 Best Discovery – The Bombay Canteen
- CNN Travel – Coverage on Chef Thomas Zacharias’ regional cuisine journey
- The Locavore – Chef TZac’s platform promoting local Indian food stories
