The Art of Eating: Pineapple Pachadi

Written By Laura Herrera
A hollowed out pineapple is filled with a yellow dip topped with a dried red pepper. The top of the pineapple rests off to the side in the background.

Pineapple Pachadi.

Photo: Vinod Kalathil.

“To me, sadya dishes are a reminder of true homecooked food . . . togetherness, and the warm embrace of family.”
— Chef Margaret Pak

For the second installation of the MCA’s new blog series, which invites chefs from our Marisol Collaboration to send in a favorite recipe, Chef Margaret Pak of Thattu shares her take on a Keralite specialty.

Laura Herrera
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THE ART OF EATING: Chocolate Chai Ice Cream