Picture this: you’re driving the down the serene Swedish countryside. A small signboard with the insignia of a copper kettle grabs your attention. Intrigued, you decide to stop. From a distance, all you can see is a hut, surrounded by tall chestnut trees. A cobbled pathway leads to an enclosure: chequered tablecloths spread on...
The Revolutionaries of Rock
Kuttanadan Punchayile Kochu Penne Kuyilale … I was on the banks of the Punnamada Lake in Alleppey, enthralled by a boat race in progress. Hundreds of men were rowing ferociously across the water in their giant boats. As they rowed, they sang, “Kuttanadan Punchayile Kochu Penne Kuyilale”, and as they sang, they rowed, “oh…thithithra...
Making a Mirror
Not long back, I attended a seminar on heritage at the Sree Sankaracharya University of Sanskrit in Kalady near Kochi. Under the broad ambit of heritage”, a number of papers were presented on different topics. One, however, made me think of a mirror held within a brass frame, a mirror which was given to...
Evenings of Kalam Ezhuthu
For a fortnight in the early summer months of February and March, Mr P, a young man would be seen every afternoon in the mandalam of the Thalli Temple. He would change from his shirt and trousers to his mundu, only a thorthu casually covering his bare chest. Afternoon stragglers would gather around him...
Kozhi Thenga Peera Porichathu
Khozi Thenga Peera Porichathu is simply chicken fried with shredded coconut. Generally popular in North Kerala, the dish is just the perfect balance of sweet and spicy. A special recipe from the kitchens of Vasundhara Sarovar Premiere, just for you. Preparation: 30 minutes Serves: 1 portion Ingredients: Coconut Oil 50 ml Ginger garlic paste...
The Notes of the Chenda
I first learnt of Panchavadyam amidst the jostling crowds of Thekkinadu Maidan one April. I was at the Pooram of Poorams, the Thrissur Pooram, and while the opulence of the entire celebration intrigued me, I took special note of the hundred odd artistes, clad in dhotis, producing a rush of rhythms on their various...
Healing Herbs
Learning with Vasundhara Part III: The Herb Garden “Jathi” “Kudangal” “Vayambu”. Green signboards accompanied every plant in a dainty patch of fenced land in Vasundhara Sarovar Premiere. It was a sultry day in June, and as I went on a leisurely evening stroll, I stumbled across their “herb garden”, located right next to the...
The Catch of the Day: Chemmeen and More
When in Kerala, if you hear someone talking about “Chemmeen”, they could be referring to two things. One could be delicious succulent prawns the coastline is so famous for. The other could be a technicolour film made in 1965. Ramu Kariat’s Chemmeen is one of those landmark regional Indian films every movie buff has...
Grandmother’s Recipe: Pickles of Kerala
Every visit to my Ammama’s house would entail me coming back home with a fat jar of Kadumanga. I have never quite tasted anything like my grandmother’s pickled raw mangoes anywhere else. Kadumanga was special — a family tradition, a secret recipe every Malayalee family in Kerala guarded closely. Each family had their own “secret”...
Bitter Gourd Pickle
What makes pickles from the Vasudhara kitchen stand out? For one, we don’t use any artificial preservatives. And all our ingredients are fresh from our organic herbal garden. Here is the recipe for our bitter gourd pickle made only with natural ingredients. Preparation: 30 minutes Colour: Yellowish red Serves: 1 portion Ingredients: Bitter...