Perhaps you could include subtitles in English, Hindi, and Kannada to reach a larger audience .These kind of enlightening conversations deserves to reach larger audience .Thank you for highlighting these hidden gems
It was a wonderful, interesting and engaging interview. I didn't know Shriya Shetty until I stumbled on this interview. Nice to know that Mangalore people and cuisine are going places. Thank you Sharan for inviting her on the show. I have heard that cooking is an art and it is quite meditative as hands do all the talking. I could see that in Shriya, the way she carries herself ,seems like she is a calm and composed person. Throughout the interview her energy and emotions were well balanced. All the best to her for her future endeavours!
nice podcast🎉🎉🎉 one of the best pod cast.. shriya shetty mam na tulu language full of tulunadu..means barkur to talapady full mix... bunt community da contribution mast panda on the top und namana ooruda pudar mith barra🎉🎉 suniel shetty sir ..very humble n genuine ooruda aan mage..nama 23year back matunga da cricket match final g bath ipnaga...enklen edded patherbader.. superrr powerhouse.....keep rocking🎉🎉🎉🎉🎉
Thank u powerhouse for inviting her ,, she's so humble and genuine.. all the best My mom knows good food ,, fish curry which my mom cooks is very much tastefull even in Mangalore hotels I did not find that much good fish curry that too anjal fish curry which less people prepares
One of the best podcast. Very interesting, informative, honest and special. Every moment was very inspiring. I have been trying my best to shift base to Mangalore and work as a food safety consultant. So far no luck.
Super podcast, really proud moment for tulunadu people for having such a talented chef and taking our culture and food to international level..proud of you Shriya...keep it up god bless 🙌
Great knowledgeable podcast, especially on the food industry..if possible please try to add English subtitles on your videos for a wider reach, and further, I can also share it with my non-tulu speaking friends. Thanks.
Yenk kudla d incha onji cafe undundh iniye gothu . Merna baggela . Very sweet and down to earth person you are. Next time oorugu bannga must visit place is your cafe
First of all, kudos to Chilling with Chilimbi. While you keep the conversation light hearted, they are also very informative. I haven't seen a structured format of a Podcast in Tulu, which is this effective. Sharan is very effective primarily because while he makes the guests comfortable with light questions, he is also respectful of the person and their privacy. That is a great quality for a good host. Kind of reminds me of TRS show, but in Tulu :) Also, the guest, Shriya Shetty is amazing, No pomp or pretention, pure passion for cooking and doesn't try to portray a glamorous picture. It seems what you see is what you get, which is why I will feel very confident on the quality of the food when I visit 'boku' next time, hopefully soon. Only small gripe @Shriya Shetty, it will be so heartening for the veg gluttons like me, if you could create vegetarian options of 'Ooru' style with a tadka of your international exposure. People like me, who are from the coastal region, but are globetrotters will love to come back home for such food; will make us even more proud as 'Tuluvas'.
I actually come from a middle class family and have been raised by a single mother as my father passed away when I was 15 :). I think you need a family that supports you to follow your passion n and I’m very lucky to have a mother and sister who did :)
Mukesh Ambani, Send his Own Aircraft To Mumbai. Specially to get idly ( kotto) & sambar . From Mysore Cafe. Matunga. Mumbai. Mukesh Ambani still goes to Mysore Cafe every Week . Still .... Till Sadam Husain was Alive. Cook from Kerala used to cook South Indian. Sambar Almost Everyday. Sadam Used take his Sambar as Soup.... One south Indian cook Is appointed by Modji. At Delhi...
