Farmlore in Bangalore offers a unique dining experience within a farm, embodying the essence of traditions and sustainable gastronomy. Their commitment to farm-to-table practices and sustainability shines through in every aspect of their culinary creations, making it a memorable journey of ingredient-based food.
During my recent visit, Farmlore presented a dining experience themed around the Oscars. Each dish was ingeniously crafted with ingredients hinting at iconic Hollywood movies that received the prestigious award. This creative concept added an extra layer of excitement to the meal.
The ten-course meal commenced with a delightful assortment of bread, cheese, and caviar, cleverly representing the movie “Titanic.” The journey continued with dishes like crispy turkey reminiscent of “Green Book,” succulent shrimp on a bed of okra symbolizing “Forrest Gump,” and Iranian flatbread with an array of dips inspired by “Argo.”
One of the highlights was the inventive presentation of ramdon, featuring pork broth and udon noodles made using methyl dropped into the hot broth with a syringe, a nod to the movie “Parasite.” Each course was not only delicious but also a visual feast, with dishes like tomato sorbet served on charcoal powder, representing “The Artist”
The culinary adventure had treats like jollof rice paired with red mullet, a homage to “12 Years of a Slave,” and tender lamb chops with Fava Beans, reminiscent of “Silence of the Lambs.” Desserts were equally delightful, with Pondicherry chocolate ice cream symbolizing “Life of Pi” and a matcha cake paired with yuzu burning sorbet.
The attention to detail and innovative presentation extended to the final touch—a cute pink meringue bonbon, serving as a clue for the movie “CODA.” Each dish showcased Farmlore’s dedication to not only tantalize the taste buds but also to create a holistic dining experience that celebrates ingredients, creativity and sustainability. The pairing with Sonarys wine added fizz to the evening.
An evening of rediscovering the history of Amir Mahal and their food using heirloom recipes.
Our heartfelt gratitude to Nawab Mohammed Abdul Ali, Nawabzada Mohammed Asif Ali and their entire family for extending their palace to recreate some untold memories.
This one was very special for me since it was not only regional or micro cuisines that I usually hunt for, but royal food from the kitchen of the Nawabs of Arcot.
Zaika-e- Amir Mahal was a collaboration between Hyatt Regency Chennai, Soul On A Plate by Yogita Uchil and Amir Mahal. I would also like to say kudos to the entire team at Hyatt Regency Chennai.
When we started planning this event one thing we were very sure about was that we will showcase everything including the food the way it was and the palace. We did not want to alter any flavours just for the delight of the guests but wanted our guests to understand the flavours of the palace’s heirloom recipes.
The team at Hyatt Regency Chennai under the leadership of Ruban Das was all set to take on the challenge. Chef Manish and his team worked on the food when Varun and team worked on the service, while Saurav and Kimberly took care of the event coordination. This event was created with style, royalty and elegance.
Team Hyatt Regency
On the D day 3rd February at around 7 pm when we arrived at Amir Mahal, we were welcomed by fire torches on both sides of the pathway it was as if we were entering a different Era and now this was something to be thought of, entering the palace door Jasmine and itar ( perfume) was presented to us and ofcourse a photo booth that captured the moment.
Finally a picture with the chefs who worked very Hard behind the scenes, chef Manish and team take a Bow!
The energy, color, music and chit chats in the huge hall with tall ceilings were melody to the ears and a grandeur to experience.
We had quite a few people from the consulate to the ministers to the royals at the gathering. The prince of Arcot Nawab Mohammed Abdul Ali and his son Nawabzada Mohammed Asif Ali welcomed all the guests with their warm welcome speech followed by the beautiful piece of music by the Nawabzada.
The welcome drink Aab-e- bahaar (a tender coconut drink with honey and mint) and litchi anar sherbet was as refreshing as the place. We had an array of appetisers that were passing around in royal serving platters with enough choice for vegetarians and non vegetarians. My favourite of course was their authentic and traditional kolsa kebab and roti kheema. Also here would like to mention that the service staff who were so well groomed were students from IHM Chennai.
In the main course of course it was my most favourite Arcot mutton biryani, the interesting combination for this was not the usual brinjal salna but a bitter gourd salna and this enhenced the flavour of the biryani all together ( frankly this was my first experience having bitter gourd salna with mutton biryani) two very interesting dishes that i have never ever had before, one being Ambadey ki bhaaji ( tender mutton chunks with roselle leaves) and the lal baingan anda jhinga ( eggs and prawn in Tomato gravy) who would even imagine a dish with prawn and egg really!!!
Badam halwa, pheni, Amrit phal and sevaiyan thalko was the sweet royal finish to this beautiful night as we stood at the porch and enjoyed piping hot masala chai and paan.
The world’s longest and happiest table at Hanu Reddy Mango farm, also called as Hanu’s table creates history in the culinary world! This 156ft table that is made using the mango trees that were uprooted during the varda cyclone in 2017 is now the talk of the town. The beautiful table can seat 150 happy people making joyful conversations.
10 best chefs of India showcase their regional cuisine on the world’s longest and happiest table in Chennai, India.
20th January 2024 was a very special day and my happiness knew no bounds! I still remember on a sunny day around the last week of June 2023 Nirupama and I drove to the Hanu Reddy mango farm to just sit under the mango trees and discuss what we could possibly do here. My eyes twinkled with excitement as my mind envisioned something very special.
For the last few years my mind body and soul only feels regional food and I said how about chefs from all around India come and showcase their regional food and I remember I told Nirupama for all you know this might go to the Guinness Book of World records!!! To me the only person who could pull this off with all his might was Chef Regi, our next farm visit was with Chef Regi and we walked around the farm to imagine what it would be like to put Chennai on the world culinary map.
And the rest is history, Chef Regi gathered his army of chefs and Team Hanu Reddy gathered their team to get a kitchen constructed and do some massive work in the farm in such a short time.
Walking through the farm after 6 months was like a fairytale with an ” India’s Culinary Odyssey” logo all around, it was a proud moment for me who has made Chennai my home for 25yrs now. The place was beautifully lit up and the reception was warm.
As we entered the farm the huge mango trees were lit up, the music was Indian and it complimented the Indian cocktails that were curated with classic Indian ingredients like tamarind, pepper chillies and more.
Indian ingredients infused cocktails Indian ingredients infused cocktails
As we moved on to the dining area, the table that would seat 106 guests was brimming with colors from the beautiful flowers and Indian elements like the tiffin carriers and dabbas. Nithya along with her friend did a fabulous job with the decor ( well she is a professional)
The 156ft happy table
We got seated and we had our own Ashwin Rajagopal who was the emcee for the evening. The warm welcome speech by Mr. Hanu Reddy and Chef Regi Mathew were building up the excitement.
Amuse Bouche
The amuse bouche was synonymous to the mango farm and that mild sour flavour of the raw mango set the mood for the rest of the evening.
Being a Sindhi Chef Vicky Ratnani decided to showcase the lotus stem which is a Sindhi delicacy. The lotus stem project: tikki chat was a great starter to this magnificent evening.
Lotus stem tikki chat
My goan brother Avinash Martins had his own style to present the goan sea bass with style and vibrance. Sunset kissed recheado delight made using fermented sun-dried tomato recheado, sea bass, kalchi Kodi, kokum, chempde torr and delicate edible flowers was like going back to my childhood days. Especially the chempde torr ( salted raw mango) that we brought from hand carts outside our school in Goa.
Goan seabass recheado
The flavours of Bannuwali cuisine inspired by north west frontier are supposed to be very subtle yet comforting. Chef Vanshika Bhatia presented the Burke waale chole made using tender chickpeas coated in aged mango pickle adored with a delicate layer of moongdal and a tadka of amchur with kapali wheat Paratha. This is an heirloom recipe from her grandmother to her mother and now she is wooing us with this food from her home.
Burke waale chole
There is something about the Koli community and the Koli food in Mumbai the Koli community are the fisherman community and their food is actually the native food of Mumbai. My love for Koli food started when our driver who belonged to the Koli community got his lunch and that invariably became my lunch. I love the flavours of their food and this one was very nostalgic for me. The goda masala is mostly used for vegetarian curries. Chef Varun Tolani from masque Mumbai has blended the masalas seamlessly and presented The Koli masala mud crab, goda masala and onion amti, karandi loncha with those cute little pillowy pav.
Koli mud crab
Blue pea pidi, well I have nothing to say about this dish, like they say silence speaks a thousand words. When you have a golden heart everything you make turns to Amrit. These rice dumplings, cooked in coconut milk and served with ramapuram style chicken curry was definitely Nirvana.
Blue pea pidi
The humble ragi mudde stuffed with karamani with dhantin chutney, uchellu chutney, fried drumstick and served with bottle gourd lentil soup opened my eyes and soul to how something so simple can be simply delicious Chef Mythrayie Iyer namma Chennai ponnu is creating waves in Bangalore at the farmlore.
Ragi mudde
Chef Auroni Mookerjee’s confit patha in a niramish jhol using Bengal goat, notun aloo, radhatilak rice and bonolokki ghee was a dish blessed by Ma. This dish prepared without onion or garlic laced with ghee and hing enhanced the flavour of the meat. Loved the presentation of this dish and I actually had this dish through my eyes even before tasting it. Kudos to this accidental chef who has made his mark in the industry without formal training.
Niramish jhol
Reliving a culinary heritage of what it was to sit around the table and have a family lunch on a Sunday is what Chef Harish Rao recreated for us. From Pushpa’s kitchen to our table Pushpa’s Sunday Shrimp fry and Nei Annam made with tiger prawns, coconut milk rice and gongura crisp from the state of Andhra Pradesh was a delight.
Pushpa’s kitchen special Shrimp fry with Nei Annam Ambur duck biriyani
Ambur Duck Biriyani was Chef Hussain Shahzad’s take on recreating the most loved biriyani in Chennai. The succulent pieces of those marinated duck was for me the highlight of the dish.
Inspired by the flavours of India Chef Vinesh Jhony decided to give us a sweet finale with his two outstanding desserts. Passion fruit and coconut ais kachang with passion fruit and mango sorbet, frozen coconut dots, caramelised salted peanuts and Jasmine tender coconut veil.
Carrot ginger and brunost
Carrot ginger and brunost, carrot halwa veloute, whipped brunost cheese, pineapple ginger ale, brown butter pineapple, salted cashew streusel, carrot paper, ginger icecream and ginger tuile.
Passion fruit & coconut ais kachang
And just when we thought this was fabulous, we had a beautiful return gift that was presented to us. A long bag with Pallanguli or Pallankuli this is a traditional ancient mancala game played in South India, especially Tamil Nadu and Kerala. The Pallanguli holes were beautifully filled with desserts by Vinesh Jhony.
Pallanguli
This event has definitely created history in the culinary world. For how beautiful the venue was and how seamlessly the entire event was conducted there was so much hard work that went behind the scenes.
Gratitude and kudos to my dear friend Nirupama who is an epitome of strength and husband Suresh who is that quiet pillar for support. Chef Regi Mathew for leading the army of chefs with his able leadership. Mr. Hanu Reddy for being a visionary and the entire family for the support. Nithya and Ram for being a huge part of the event from construction to decoration. The service staff for their impeccable service under the guidance of Mirelle. Chef Ram, chef Siddiqui, chef Babu, chef Vignesh, chef Rajesh apologies if i have missed anyone.
If you have read my blog that i wrote in October of 2015 you will be able to relate to this one!
Masala roasting
Just a little rewind, in that blog I had written about how and why I started following mahalaya amavasya, after I had my mother in my dream requesting me for food stating she was hungry after 8 months of her passing away on mahalaya amavasya.
My mother in law passed away this year April and she had the same request, but she was very clear that I must cook the food and not anyone else. I wake up in the morning and as per her request my maid cum cook calls me to take the day off ( remember my mil said I want you to cook 😁)
I started my day with a prayer that i have the strength of fulfilling everyone’s request, by now we have a long list of people who are in a better place guiding and protecting all of us, that day of the year of us to do our bit for them.
And how mystic could it get this morning my husband came from Coimbatore with a few coconuts from our coconut tree that have been nurtured by my mother in law, every time we went to Coimbatore she would proudly call that coconut tree climber to come and get us tender coconuts and coconuts to take back to Chennai. So this time she ensured she was served food that was made using coconut from her coconut tree.
Coconut from our Coimbatore home
We feel blessed beyond words to know that even though they are gone, they still guide and protect us, couldn’t ask for anything more!
Our menu had a little of everything for everybody, actually was a little easy because both sides of families have almost similar eating habits.
Marinated sardines Sol kadhi in the making Sardines being fried Mutton curry
Fish curry, fish fry, mutton curry, long beans subji, sol kadhi, salad and parapu payasam.
The motto of our group is community living and no competition within the group,we only compliment each other.
This year our group Eat Pray and Love that has 300+ people predominantly from the food industry met on a Sunday evening for High tea and early dinner.
My heart felt gratitude to Nirupama from Hanu Reddy residences who always gave us the venue to host our events, she has been doing it for 3yrs now and promised to do so forever!
The evening started with organising the pot luck. Home style food was extra delicious with that main ingredient that goes in abundance “love” everyone who got food for the pot luck was breaming with happiness when they got to know that their food was super special.
We had our round of photo session, networking and a quick few minutes introduction talk by me. I tried my best to talk a little about everyone present at the event and also talked about the food on the table so everyone knew what they were eating.
We had decided zero wastage of food and so organised takeaway containers. Now this was a big hit and everyone decided on their menu for Monday ( the next day) breakfast lunch and dinner, I personally was very happy because wastage is something that makes me very sad.
We also had return gifts by Gud fud box that make sweets and savouries using millets, honey from Ambrosia and biryani by Al safa biriyani.
The food was lavish spread by our group members. Cheese platter with condiments, 3 varieties of biryani of which one was vegan jackfruit biryani, Punjabi samosa, Patti samosa, paneer roll, lemon tart, vegan curd rice ( peanut curd) malida ( Bohri sweet) vegan mysurpa, sabudana khichdi, caramel custard, srilankan sambol and Korean watermelon drink.
The list of food purely talks about the diversity in our group, yet we are all bonded over food.
This post is my heartfelt gratitude to my community without whom Eat Pray and Love does not exist!
I am sure we all have beautiful memories of our summer vacations, be it grandparents or any vacation spot. Besides the location and people, every place on this planet has food that is specific to summer. Growing up, I spent most of my summer vacations in Mumbai and the rest in Goa and Mangalore. We would wait the whole year to relish that summer special food.
India being the most diverse country in terms of food and culture, some of the foods have become a lost treasure and forgotten in the name of fast and fusion food. This summer, the food festival at Novotel Chennai Chamiers Road is bringing out those lost treasures and forgotten food. I am super happy to bring some of those specials from multiple regions of India. This season, five (5) inspiring women, who are passionate about their regional food, besides their career, have curated a menu for us to enjoy this summer cool special.
Special mention to Chef Nitu and team at Novotel chamiers road, without whose incredible support this summer food festival was impossible. How fast the entire team adapted to new recipes, techniques and ingredients was such a pleasure to watch.
Kavitha Bothra, hails from Rajasthan, settled in Chennai, a jewellery designer by profession whose love for food made her a home chef and recipient of many awards such as Super Chef Chennai, Creative Chef award, Jito MasterChef, Home Icon etc. Kavitha runs a cloud kitchen in the name of Blend Town. All her dishes are self-curated, unique and out-of-the box recipes. She makes healthy and creative fusion dishes which are not only appealing to the eye but scrumptious also.
Nithya Franklyn, a doctor by profession with an MBBS, DNB (Paediatrics) and Fellowship (Sleep Medicine) is a MasterChef Tamil Season1 Runner-up. Coming from Southern Tamilnadu she grew up on Pandya Nadu and Nanjil Nadu cuisines which have influences from Sri Lanka and Kerala and this uniqueness was showcased in her dishes.
Smita Premkumar, a German Translator and Teacher, a Goan from Mumbai settled in Chennai has brought in some authentic Goan and Maharashtrian food. Her venture Kokum, blends traditional methods, regional local ingredients and heirloom recipes in every meal.
Hyma Sakhamuri is an Entrepreneur, Educationist turned Chef, her passion for preserving heirloom recipes motivated her to start Andhra Deli, a Cloud Kitchen specialising in Andhra Cuisine. Andhra Deli over the past 3 years has been serving homemade Andhra speciality dishes. Creating fusion recipes with traditional methods are also her speciality.
Harshini Diya, belongs to a family in which food was at the core of everything. She credits her vast culinary knowledge of Kongu food to her upbringing and grandmother, and her grandfather a renowned hotelier from Kovai. Despite majoring in International Business, she joined Le Cordon bleu London, to learn the techniques used in modern day restaurant cooking. With a combination of inherent kongu living and modern-day technique, entered into culinary ventures in Coimbatore, like Corner Kitchen, 10 biryani mandi and Sree Vidya meals room and the legendary Kovai Alankar Vilas.
The menu changes every day but what we had on day 1 From Hyma’s Andhra Deli Kitchen – Perugu Vada (Dahi Vada) and Mamidikaya Royyalu (Prawn mango curry) Special mention about the perugu vada that was so refreshing and had the flavour of mango ginger hit the right note.
From Harshini’s Kongunadu kitchen – Ragi Kali (soft finger millet ball), Keerai Kadasil and Vazhaipoo Vada (banana flower vada). Ragi cools the body and gives the body nutrition required in summer, special mention to the texture and flavour of the kali.
From Nithya’s Tamilnadu Kitchen – Kayalpattinam Kalari Kari, Nungu Sarbath and Palapalam Payasam. Loved loved the Sarbath because it was so cooling with the temperatures so high outside.
From Kavitha’s Rajasthani Kitchen – Rajasthani kadi and Badi ki Sabji the kadi was just how it has to be for a summer afternoon.
From Smita’s Konkan and Maharashtrian Kitchen – Sol kadhi and Raw Jackfruit Dangar. The jackfruit was crisp from outside and soft from inside with the perfect blend of masalas and Sol kadhi is not only a Summer drink but also the most amazing digestive drink.
If you are looking at homestyle food made using heirloom recipes by the home chefs you just need to head to Novotel Chamiers Road, Chennai. The menu changes everyday but you will find at least 10 dishes from the home chefs till 28th May.
Gone are those days when they would say that every women’s Secret Dream was to find the best life partner! I understood this over the years, but sealed it on women’s day this year 2023.
When I started by day at 4am to meet around 60 odd beautiful women at 5am on 8th March 2023 little did I know that I am going to seal my thoughts about a few things that has been running in my mind for so many years now. Like I always realised that everyday is a new day and every day we learn something new, that too from people whom you have least expected to learn.
A slum behind the most prestigious university of Chennai, the Surya nagar slum. I have been associated with them since 2015 in various social activities from cyclone relief to children education thanks to my previous organisation that I got to closely work with them and continued my association even after I quit the organisation 3yrs ago. Our focus when I worked with them was always children and education. This time since I was doing something on my own along with a group of friends I thought of doing something for the women who always put their Children’s need before theirs.
When I started the discussion with them 3 weeks before the event, they all seemed to have time constraints, since most of them work as house helps, the only time they could spare was early morning and so be it, I didn’t blink an eyelid before I said yes to the wee hours. I was as excited as them to do something that could create value in their lives.
Contribution poured in from my lovely community group called ” Eat Pray and Love” as always they are my strength and motivation in whatever I plan to do. Since Surya nagar is located on the banks of the river the place has its own charm, we decided to put up a beautiful tent with flowers to add colour to the location.
The day started with the beautiful view of moon setting and enthusiastic women who were dressed in their best outfits at 5.30am, when I saw this I knew it is going to be a energy filled day.
Over the discussion about what each one of them wanted to be and learn it was an amazing revelation middle age women wanted to learn driving and wanted to work as driver’s, few wanted to learn stitching, baking, beautician course and most of them wanted to learn to speak English, now this I thought was so much of a confidence booster.
Finally it is not about what we told them or what knowledge we imparted to them, for us it was so much that we learnt from them too!
Happiness starts from”YOU” we were able to convey to these women that happiness of their family starts from they being happy and if they pursue what makes them happy they will be able to cascade that happiness to their family and they all agreed. We all spoke about how beautiful life is for everyone and we could live a happy life if we had gratitude in our hearts and pursue our dreams! Saying that we are now on a mission to help them fulfill their dreams! The morning that started at 5.30am concluded at 7.30am with a hearty breakfast, goodie bags, loads of love, happiness and gratitude in each one of our hearts 💖
Food from the northern hills of India by the beautiful Miss Shimla runner up Chef Sherry Mehta.
I am a big advocate of the fact the new exotic food is the homestyle regional food.
This time it was from the northern hills of India, by chef Sherry Mehta
What I liked about the food was the richness and simplicity of flavours, each dish had an unique flavours and a story to tell.
This marriage of Punjabi and kashmiri food for me was purely made in heaven. The Dham ( festive food of Himachal Pradesh) curated by chef Sherry had very minimal spices I tasted the real flavour of every ingredient/ produce used and that for me is real good food.
Adraki panje(Lamb ribs with fat, milk, whole spices, and ginger)
Chamba Chukh Chicken Tikka (Tangy spicy Himachali chilli marinated chicken tikkas grilled to perfection in Tandoor)
The soft Matara Kulcha with stuffed tikki gave a run for a sour dough bread, I am sure we discovered sour dough much before anyone did!
Siddu, the traditional fermented stuffed steamed bread was another favourite of mine. This is available with lamb stuffing, vegetable stuffing and sweet ( coconut jaggery) stuffing.
A special mention for the most famous Himalayan trout that was absolutely fresh and cooked to perfection. This sure was a treat for us in Chennai!
Some of my favourite main course dishes were the Chaa Gosht (One of the most popular dishes from Himachal cooked in buttermilk and roasted gram flour based gravy)
Channa Paneer Madra (Chickpeas slow cooked in a yoghurt based gravy along with cottage cheese and nuts, a star of any Himachali dhaam)
Gobi Ka Palda(Cauliflower cooked in yoghurt-based gravy thickened with rice flour)
Seb Aur Bhein Ki Sabji(Local vegetable dish made with apples and lotus stem)
Kale Chane Ki Maahni (Dried raw mangoes from the hills are cooked with black grams to create this unique Himachali dish)
Sepu Wadi(Urad daal fritters cooked in a luscious spinach gravy was once a humble rural dish and now am ambassador of mandiyali dhaam)
The finale is always sweet with the most simple yet rich food and lovely people around! Budane Ka Meetha With Rabri it was! (Any dhaam is incomplete without this sweet dish which kick starts any dhaam experience)
This one is for the men at DriveStream, Chennai, India.
“When you change your thoughts, remember to also change your world.”—Norman Vincent Peale. And that’s what the men at DriveStream did for us women on this special day.
I don’t know where to start but let’s do it from when I entered the office the decor and vibe was splendid to know that you did it all by yourselves talked a million words.
The exchange of hampers was such a heartwarming experience specially for me, since I got to do it with my favorite Lakshmi who unconditionally takes care of our needs every single day. I made a new friend today, Guna who came across to me to hand over my hamper and I got to meet her for the first time and understood her hidden talent of how gracefully she can dance.
For the first time I got to witness so much talent all on one floor ( though it required a little persuasion and also meant me shaking my legs to ensure other girls felt comfortable to join the dance floor) but once the mood was set in there was not much to do but just sit back and enjoy rest of the afternoon with so much excitement and fun. I made so many new friends and was jumping with excitement like a teenager in college.
The cake was not only beautiful but was so tasty that I gobbled up a few pieces ( that’s very not me) The lunch was more of a festivity and community dining it was.
The highlight of the day that we spent was a beautiful comradeship that we all built around us by realising that each person is gifted with a skill that is unique and that appreciating each other and applauding another person’s talent is what talks about one’s kindness.
Be the woman who fixes another woman’s crown without telling the world that (it) is crooked. … Be kind! We never know the battle others are fighting. I hope that we can all find a way to lead with an open heart and assume positive intent.”
Thank you my dear men colleagues for creating an environment on this special day for us to cherish!
It was a very unplanned trip, we were in Coimbatore thinking if we should or shouldn’t go for the tharavad festival, keeping my mother in law’s health condition in mind. It was the once in a year tharavad ( family temple) Pooja and we are just 3hrs away by train, the night before we decided with loads of prayers in our hearts to make the decision to go.
4.30am out alarm rings and we started getting ready to hop into the cab to take the intercity train at 6am from Coimbatore station. We decided not to carry breakfast with us since we have had breakfast at shoranur station before and it was always so good. 7am and we were at palakkad and we couldn’t resist the call from the station outside ” vada, parapu Vada, pazham pori” our eyes widened and we ran outside to get one pack of it. Disappointed, the parapu vada was rock solid, the pazham pori was full of thick soda mixed batter with a thin slice of nendra pazham ( Banana) that barely had any taste or flavour and the medu vada was just like there! We took some pictures cause well they looked good and it went straight to the bin after one bite. Now we were waiting for Shoranur for the most awaited breakfast that we have always had few years ago. 8am Shoranur and we are ready to get off the train to get a pack of the breakfast with chaya. I excitedly open the pack and see 3 beautiful looking idlys with one vada. Hungry and happy next I open the sambar pack that smelt good, poured it next to the idly, next opened the chutney pack and ohh it was just plain sour green water with some salt and there started our disappointment, the whole packet of 3 idlis, Vada, sambar and chutney after one bite goes to the bin, I really feel bad to waste food, but this tasted off and couldn’t help but trashing it the tea was equally bad. Our memories of Shoranur station breakfast just shattered. Our plan was to get off at Calicut station and try out some nice breakfast near the station, but our cousin had other plans for us, he surprised us at the station and droves us straight to his house for the soulful appam and payar curry, our search for good breakfast ended at 10am at beypore, Calicut.
It was the tharavad festival and we headed to the temple soon after the breakfast. The Pooja had started a day before and it was a typical small town fare that I really love and miss most of the time. I was visiting the temple after a long time, the last time I was here, there was nothing only a few deities and stones. Must say my mother in law and husband have been instrumental in getting the temple into shape by supporting them with whatever they really needed each time, like few years back they wanted a well to be dug and they happily did it and ofcourse monetarily supported every initiative. We were glad we could atleast be there for a day to witness this splendid Pooja, wait as it unfolds.
The afternoon started with women chanting Amma narayana, Lakshmi Narayana and ended with various gods and goddesses showcasing their presence and blessings till wee hours of the morning, 6am to be precise. The community lunch was vegetarian Kerala food made using wood fire need not mention anything further it was divine.
The next morning after few hours of sleep and a sumptuous breakfast at home we decided to visit pappan ( our uncle, father in-laws younger brother) who due to his health couldn’t attend the temple festivities. We stopped buy a local bakery to pick up some goodies for pappan and I really wanted to eat it all, but resisted since I had a Big break of ottappam and chicken stew at home.
On our way back from visiting uncle/ pappan we stopped by a very small place that makes pappadam, this is so different from appalam made in tamilnadu and papad made in rest of India, this one puffs up like poori and is so delicious when fried using coconut oil. Spent sometime with the person making these and to my surprise they don’t individually roll them they take a big pile and pat it till thin like paper, ingredients used urad dal, salt, papad soda also know as papad khar and tapioca flour to pat it. Watching the process of making the papadam and packing it was soul touching. Special mention to the packing part the papadam were put into a plastic cover and sealed using candle flame and packed again in a newspaper. Life is so simple yet we make it complicated.
On our way back we also stopped by to buy some special kaima rice from a store I assume it’s the same as jeera samba but this one I hear is grown in the Malabar region. Hence wanted to try kaima rice from its birth place.
Came home to the flavours of Malabar briyani in the back yard. Our cousins had decided to surprise us with wood fire Malabar biryani. We surely were running out of time and did not know if we had the time to relish this one and hence decided to pack it for our train journey. We felt so bad that they took so much efforts to make the biryani with so much love for us and we were like why all this trouble after a sleepless night, they said “this is our way of showering love to the people we love the most” and that for me was definitely the highlight of this beautiful one day trip to Calicut/ Kozhikode!
Grateful that we could make the best of these 24hrs that was gifted to us! We are thankful to every person we encountered during the best 24hrs is Calicut/ Kozhikode! Looking forward to spend a few more days to really enjoy so much more that “God’s own country” has to offer us!
yogitauchil 