Hong Kong, Feb. 4 -- A fan of Mangalore's Kori Rotti? Have you paired it with some Sasime, a traditional salad from Udupi that uses mustard and yoghurt? Familiar with the Tambuli, a yogurt curry with healing greens? Ever tried it smoked with some Lavancha (vetiver leaves), which is often lit in temples for its fragrance (and also steeped in drinking water for its cooling properties)? Chef Shriya Shetty, who bases her cooking on her ongoing research on traditional Mangalorean food, is bringing these dishes to the forefront, and in the process, shedding light on the city's culinary heritage. Shriya Shetty

Spreading the love for ghee roast, Chef Shetty's once-a-month workshops are often sold out in minutes. Here is a young lady who knew fro...