Chef Padayal Sivakumar, a visionary in the culinary world, has dedicated himself to revolutionizing the way we consume food through his concept of 'No Boil, No Oil'. Sivakumar's journey towards developing this groundbreaking culinary philosophy began during his extensive travels throughout India. Immersed in diverse culinary traditions, he discovered the profound impact of eating food in its most natural state. It was during this time that he realized the importance of preserving the inherent flavors and nutritional value of raw ingredients.

The chef has now developed over 2500 unique recipes without the use of oil. His belief is that oil often masks the natural flavours and essences of ingredients, and by eliminating it from his cooking, he can offer a more authentic and healthier dining experience. Sivakumar also suggests that boiling can often lead to the loss of essential nutrients. Instead, he explores alternative cooking techniques such as steaming, grilling, and baking to preserve the nutritional value of ingredients and enhance their flavours. Through these methods, he ensures that each dish retains its natural goodness.

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