Reportedly when palakkad native Firoz Chuttipara migrated to saudi arabia to work as a welder, he never expected to return home as a skilled meat chef half a decade later. Meanwhile between 2007 and 2012, the young welder worked at dusty construction sites by day, and silently mastered the basics of kerala cuisine by night. Furthermore on his very first outing in the kitchen, Firoz recalls preparing some spicy kerala sardine gravy or mathi curry his mom's recipe and comfort food when eaten with hot rice.
He says "I didn't know the first thing about cooking," Firoz acknowledges, with a laugh. "It was a skill I was forced to pick up as I got sick of eating out by the third day". Perhaps despite flirting with food by accident, cooking didn’t just end Firoz's homesickness in Saudi, and after he returned to his hometown of Chuttipara, it turned him into a culinary sensation on youtube with 1.4 million subscribers, after years of hard work and preparation.
Moreover the village Food Channel, run by Firoz and his friends, is now hugely popular among viewers as it turns food mostly meat into a culinary spectacle. He said "The masalas are a bit different with recipes from hyderabad or Karnataka. For Malayali recipes, I stick to the usual ginger-garlic paste with chilly, turmeric, coconut milk and sometimes fennel seed powder. With Hyderabadi or north Indian recipes, I add more of Pudina and coriander". Moreover the Hyderabadi Masala chicken and the delicious Attu kaal paaya from tamilnadu (mutton leg paaya) are a few of the famous dishes that Firoz has created.
