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**Tamil Nadu’s Humble Snail Dish Enjoys Global Spotlight After Chef’s Win**

**Chennai, July 2, 2025** – A rustic snail meat dish, known as “Nathai Perattal,” is experiencing a surge in popularity after New York-based Chef Vijay Kumar’s recent win at the James Beard Awards. Chef Kumar, honored as Best Chef: New York State in June, features the dish, along with other regional Tamil Nadu delicacies, on his menu.

Nathai Perattal and other unconventional foods like winged termites (“eesal”) and smaller snails (“oomachi”) are traditionally foraged and prepared in rural farming communities of Tamil Nadu. These ingredients are seasonal and rarely commercially available, making them a community effort when they are in season.

The Village Cooking Channel (VCC), a popular YouTube channel run by farmer-chef V Subramanian and his cousins from Chinna Veeramangalam, Pudukottai district, has also played a role in popularizing these regional recipes. Their videos showcasing the preparation of termites and snails have garnered millions of views and positive reactions.

“People can be very judgmental and political about food choices. Though we were initially worried about the reception to our eesal recipe, the positive reactions convinced us that we were on the right path,” says Subramanian.

While freshwater snails are often harvested from rivers and streams, sea snails are caught by fishermen. They are considered a delicacy, and believed to have health benefits. Celebrity chef K Damodharan (Damu) emphasizes the importance of traditional cooking methods and the cook’s “kai manam” (fragrance of the hand) in achieving authentic flavors.

Chef Kumar’s award has been welcomed by the VCC and other advocates of rural Tamil cuisine, with Subramanian stating, “I feel his award is an honour for our nathai.”

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