Meet Inbarasi

My Story

I grew up in Tamil Nadu watching my mother and grandmother cook every single day. Not from recipe books — from memory, from feel, from the knowledge passed down through generations of Tamil home cooks. The smell of tempering mustard seeds in hot oil, the particular sound of a pressure cooker, the way sambar has to smell when it is right — these are things I learned before I could read.

When I started cooking on my own, I realised how much I had absorbed — and also how much was at risk of being lost. My grandmother's kozhukattai recipe was in her hands, not on paper. The exact spice ratio for my mother's chettinad chicken was in her head, not anywhere I could find it.

That is why I started JustCookKitchen. I began filming myself cooking these recipes — first to document them for my own family, then to share them with anyone else who was searching for authentic Tamil cooking guidance. More than 15 years of cooking experience, over 467 recipes documented, and a YouTube channel later — the mission has not changed: preserve and share the real thing.

What I Cook

My specialisation is South Indian Tamil cuisine, across all meal occasions.

Why I Cook — And Why I Share

Tamil cuisine is one of the oldest and most complex culinary traditions in the world. The spice combinations, the fermentation techniques used in dosa and idli batter, the way rice and lentils are balanced in kootu — these are not arbitrary. They reflect centuries of nutritional wisdom and agricultural knowledge specific to South India.

Yet when I searched online for Tamil recipes, I found versions that had been simplified, anglicised, or were just plain wrong. I wanted a resource that was actually authentic — that a Tamil grandmother would recognise. So I became that resource.

Every recipe on JustCookKitchen is tested in my kitchen. If I would not cook it for my family, it does not go on the site.

How I Approach Every Recipe

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  Authentic methods first

  I use traditional techniques, not shortcuts. If the original recipe calls for grinding fresh coconut, that is what I use. Convenience can come later — authenticity comes first.
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  Written for home cooks

  I write for people who cook at home with normal equipment. No professional kitchens, no hard-to-find ingredients. If you can get the spices at a South Indian grocery store, I use them.
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  Video-first documentation

  Every recipe is recorded on video before it goes on the site. The video is the source of truth — the written recipe matches exactly what you see in the video.
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  Three languages, one kitchen

  Tamil cuisine belongs to Tamil speakers first. That is why every recipe is available in Tamil. English and Hindi make it accessible to the broader Indian and diaspora community.

Frequently Asked Questions

Available in 3 Languages

All 467 recipes are available in English, Tamil (தமிழ்), and Hindi (हिन्दी) — so everyone in your family can cook with confidence in their own language.