He has been associated with institutes like the Asian Catering College and the MGR Institute of Hotel Management, before heading the city-based Empee Group's hospitality education institutions.

Even though Damodaran's books were prescribed texts for hospitality students, he found it hard to get himself registered as a PhD student as there was no qualified scholar in his chosen field to be his guide.

Eventually in 2004, G.B. Jaiprakash Narain, principal of MNM Jain Engineering College, came to his help.

'When I was heading the southern region for National Institute of Technology Teachers Training and Research, we had sought Damodaran's assistance in developing training modules for teachers of catering technology,' Narain said. 'That helped.'

Despite earning a PhD, Damodaran remains a chef and a teacher at heart. His eyes light up when one queries him about his numerous experiments -- like sweets made from chillies and onions.

'One can actually make a sweet with hot south Indian green chillies' he says. 'Tasting it, you will not be able to make out it has green chillies. But my onion halwa has that typical aroma.'

He is passionate about food cooked in the southern districts of Tamil Nadu. 'I believe these dishes have many medicinal values, given their ingredients,' he says, adding he was willing to share the expertise he has gained on spices with any entrepreneur.

'My request is they should brand it Damu's Masala.'

(Venkatachari Jagannathan can be contacted at v.jagannathan@ians.in)