Flavours of the Past by Bridget White

 

Bridget White

Fr Joy Prakash Gifted this to me

Two eventful images on this post. One is the recipe book which Fr Joy Prakash gifted me. Another is the book by Bridget White who is a pioneer in Anglo Indian recipes. 

Check out the YouTube channel by Bridget White. 

I think I met Bridget White during Anglo Indian meet in 2010 at Bangalore Palace. During that meet, I had a food stall where I sold Plum Cake, Wine, Beef Cutlet, Beef omlette, and other short eats. It was a great experience to participate is such events, as I met many new people from different walks of life and the overall experience of setting a stall. 

Here's a news report about The Anglo-Indian Jamboree

Soup Time and Soup Making Class

Soup Making Class

Soup Time

 Learn to make 5 restaurant-style soups in just 2 hours!

✔ Tomato Soup 🍅

✔ Vegetable Soup 

✔ Chicken Clear Soup 

✔ Chinese Chicken Sweet Corn Soup 

👨‍🍳 Perfect for beginners & home cooks!

For online class or recorded session, you can contact me via mennasdelight at gmail dot com 

Kapi Time

Kapi from Rameshwaram Coffee

 I had two coffee from this start-up coffee place in Bangalore, called The Rameshwaram Cafe. By now, this shop has earned its name as one of the most successful restaurant biz in Bangalore. 

This pic is from it's relatively new outlet at 100 Ft road, which has more space, seating capacity. 

Kudos for the Big Dreams, The Rameshwaram Cafe! 

CCabbage Thoran Dish

 

Cabbage Thoran

Cabbage Thoran – A Kerala-Style Veg Dish

🥬 What is Cabbage Thoran?

Cabbage Thoran is a simple, flavorful Kerala-style stir-fry made with cabbage, coconut, and mild spices. It is a staple in Kerala’s traditional meals (Sadya) and is typically served with rice.

Key Features:

 Healthy & Light – Uses minimal oil and fresh ingredients.

Coconut-Based – Fresh grated coconut enhances the taste.

Mildly Spiced – Uses mustard seeds, green chilies, and turmeric.

Quick & Easy – Takes about 15 minutes to prepare.

Common Side Dish – Served with rice and sambar/rasam.

Basic Ingredients:

• Cabbage (finely chopped)
• Coconut (grated)
• Mustard seeds, turmeric, green chilies
• Curry leaves, shallots, and garlic (optional)
• Coconut oil for authentic flavor

Btw, if you're looking to learn Kerala veg dishes, while you're in Trivandrum, then you can contact me at mennasdelight at gmail dot com 

Boiled Egg and Chilly Salt and Oil

Boiled Egg

Fresh coriander leaves from the market

 These days my mom eats boiled egg and boiled banana by 11 ish. It usually keeps her hunger pangs aways and it gives her the energy too. Also, I've been thinking of other foods which is ideal for aged people. Do you have other suggestions about food that can be given to diabetic people, as food between breakfast and lunch. 

Use of Coriander Leaves in Kerala-Style Fish Curry & Rasam

Kerala Fish Curry: Fresh coriander leaves are rarely used, but if added, they provide a mild freshness at the end.

Rasam: Chopped coriander leaves are sprinkled on top just before serving, enhancing the aroma and adding a fresh, citrusy note.

Flavor Profile of Coriander Leaves

Coriander leaves have a fresh, citrusy, slightly peppery flavor and belong to the "herbal & citrus" flavor category.

What's the future of retail shops?

 

A shop near home

Often I wonder in this era of instant shopping, what would be the future of kutti shops in our locality? How will it stand against the speed and app culture! 

How can a small shop keeper still differentiate in the era of hyper competition from online stores like Swiggy Instamart, Amazon and other online stores?

Other day I was in a mid-sized grocerry store. After picking up few essentials like milk, printing paper, I stood at the checkout counter for billing. While I stood there, waiting for more than 2 minutes or so, I was thinking of this - what if I bought all these from Swiggy Instamart. I wouldn't have to wait so long, nor I had to take the effort of going to their first-floor to pick these items. Also, the time I wasted at the billing counter waiting for my turn!

Well, I'm not a busy professional, per se. However, I often consider my time more valuable than someone who goes to a office to earn their living. So, people like me, or people who in their 20's who are loosing the affinity to go to a physical store, will see all these reasons to skip a physical store. 

So, going with these trend, what special memory or experience can these shops create for a buyer? Is there's a friendly clerk who greets each one in a personal way that makes customer visit the same shop!

However, from my experience, no shop in Trivandrum has given me a sense of belonging or a feeling that I builds loyalty and connection. 


It's time all shop owners really think of some ways to build loyalty, or attachment with the shopping experience? How? 


There could be some meaningful ways to build connection:

1. Make a space where they provide a small counter to keep items made by local chefs, or local biz owners

2. Sell and promote homemade goodies. ( Keep a clear board that these items are made on this date and it will be removed by such and such date)

3. Train check-out clerks to make an eye contact and ask genuine questions to their customers. 

4. Provide free drinks or paid drinks such as curd-milk in small glasses. It could be a way of thanking customers to say that you've taken the effort to visit our shop, now it's our small gesture to thank you! And, have a nice day! 

5. Provide value added services. For example, if they are selling coconut, then provide a service where customer can get it scrapped in the shop, just by paying a small rate. 

Masal Dosa and Omlette at Indian coffee House

 

Masal Dosa at ICH Trivandrum

Omlette at Indian Coffee House, Vanross Jn

After a long gap, there was this visit to coffee house. Here we had omlette, and couple of coffee. So, while taking of omlette served here, I was thinking of other varieties of omlette that can add flavor, variety and taste!

Popular Types of Omelettes in Cafés (US & UK)

United States:

• Denver Omelet (Western Omelet) – Ham, bell peppers, onions, and cheese.
• California Omelet – Avocado, tomato, cheese, and sometimes bacon.
• Mushroom & Swiss Omelet – Sautéed mushrooms with Swiss cheese.
• Cheese Omelet – A simple omelet filled with different cheeses (cheddar, Swiss, or American).
• Greek Omelet – Feta cheese, tomatoes, spinach, and olives.
• Meat Lover’s Omelet – Bacon, sausage, ham, and cheese.
• Veggie Omelet – Various vegetables like mushrooms, peppers, onions, and spinach.

United Kingdom:

• Classic French Omelette – Soft, slightly runny inside with just eggs, butter, and sometimes herbs.
• Cheese & Onion Omelette – A British café favorite, often served with toast.
• Ham & Cheese Omelette – Similar to the Denver omelet but without peppers.
• Spanish Omelette (Tortilla Española) – Thick, filled with potatoes and onions.
• Smoked Salmon Omelette – A more gourmet option with smoked salmon and sometimes cream cheese.
• Full English Omelette – Inspired by the full English breakfast, with bacon, sausage, and tomatoes.
  
  
  So, what's your fav from the above list or you have something else in your mind? Where do you get the best and fresh omelette in Trivandrum or in Bangalore? 
  
  Do you like Egg Factory which is a shop at Koramanagala, B'lore

Hing or Kayam used in rasam making

Kayam by Kitchen treasures ( similar packaging)

Popular Kayan brand LG 

 
I was surprised to see a similar looking bottle with another brand name on it. It was Kitchen Treasures, kaya podi ( Asafoetida). This is a popular marketing ploy used by many in food industry. The brand packaging of popular brands are copied by players who wants to gain a foothold in the market.

I've seen this with Milky Mist, then few competitors trying to use ID Dosa color packaging. 

What is Kayam and why is it used in cooking?

Kayam, also known as hing or asafoetida, is a crucial ingredient in Kerala-style rasam. It is a dried gum resin extracted from the roots of the Ferula plant and has a strong, pungent aroma that mellows into a garlicky, umami-rich flavor when cooked.

In Kerala rasam making, hing is typically added in two ways:

Tempering (Tadka) – A small pinch of hing is often added to hot oil or ghee along with mustard seeds, dried red chilies, and curry leaves. This enhances the depth of flavor.

Direct Addition – Some recipes mix a pinch of hing into the rasam broth, especially if it is a simpler, milder version.

Hing is particularly valuable in Kerala-style rasam because:

• It enhances the overall umami (savory) profile of the dish.
• It aids digestion and helps reduce bloating, which is why it is commonly used in lentil-based dishes.
• It replaces the need for onion or garlic, making rasam suitable for certain religious or fasting diets.

Common Flavors in Food & Where Hing Belongs

Food flavors are generally categorized into six main tastes:

• Sweet – Sugar, honey, fruits, milk
• Sour – Tamarind, lemon, vinegar, yogurt
• Salty – Salt, seaweed, soy sauce
• Bitter – Bitter gourd, dark chocolate, coffee
• Umami (Savory) – Mushrooms, soy sauce, fermented foods, tomatoes
• Spicy (Pungent) – Chili, black pepper, ginger

Hing (asafoetida) belongs primarily to the umami (savory) and pungent categories. Its strong sulfurous compounds give it an initial pungent taste, but once cooked, it imparts a deep, meaty umami flavor, similar to onions or garlic.

Brand Imitation at Work!

The strategy used by food businesses that mimic the brand colors and packaging style of a popular brand is called "Brand Imitation" or "Deceptive Similarity" in marketing. This falls under a broader category of "Me-too Branding" or "Lookalike Packaging."

Why Do Brands Use This Strategy?

Instant Recognition & Association – Consumers unconsciously associate similar packaging with the trusted brand, increasing the likelihood of purchase.

Shelf Appeal & Confusion – In a supermarket setting, a lookalike product placed near the original can mislead hurried shoppers.

Lower Marketing Costs – Instead of building brand recognition from scratch, they leverage the dominant brand’s existing reputation.

Impulse Buying – Customers may mistakenly pick up the imitation brand thinking it’s the original.

Perceived Similarity in Quality – Consumers may assume that the product quality is close to the leading brand, even if it's cheaper.

Common Industries Using This Strategy

Snacks & Chips (e.g., store-brand potato chips mimicking Lay’s colors)

Biscuits & Cookies (e.g., similar packaging to Oreo or Bourbon biscuits)

Instant Noodles (e.g., local brands copying Maggi’s yellow-and-red design)

Soft Drinks & Juices (e.g., using Coca-Cola or Tropicana-style packaging)

Dairy & Yogurt Products (e.g., private labels copying Danone or Amul)

Why Join a Cooking Class while on Travel to a new City?

Cooking Lessons for an Experience!

How often do we visit a place, a city, a town, a village, without getting to know a person, stepping inside a house, meeting a family, learning their story, their livelihood, their language, their pet-peeves, etc. 

Well, cooking class is one such experience to meet someone while you're on a trip. Here are other reasons to attend a cooking class.

 Experience Local Cuisine Firsthand – Learn to cook authentic dishes instead of just eating them at restaurants.

Hands-On Learning – Gain practical skills and insider tips from local chefs.

Cultural Immersion – Understand the history, traditions, and ingredients behind regional dishes.

 Meet Like-Minded Travelers – Cooking classes are a great way to socialize and make new friends.

Memorable Experience – A unique activity that adds flavor (literally!) to your travel stories.

Take the Taste Home – Impress family and friends by recreating local dishes long after your trip.

Try Something New – Step out of your comfort zone and explore different flavors, techniques, and ingredients.

Fun & Interactive – A break from sightseeing that engages all your senses in a relaxed setting.

 Perfect Souvenir Alternative – Instead of buying gifts, bring home a new skill!

Enhances Your Travel Experience – Food is a big part of any culture, and learning to cook it makes your trip even more meaningful.

👉 Next time you travel, book a cooking class and bring home more than just memories—bring home flavors, the memory of meeting a host, or an experience of learning something new. 


You can check my Facebook Page which details about cooking lessons or you can just browse the activity on my page - food pic, travel stories, and life moments. :)

Matti in Clay Pot

Mathi Curry in the making

Parava fish curry

 
Which fish do you buy the post in your house? Which shop do you buy fish? At Kumarapuram, we usually buy fish from GoFish, sometimes from Blue Sea Fish, and also from the the Kumarapuram market where ladies sell fish in the morning and evening. 

One more shop which sells fish is Premier Cold Storage, at Medical College. Btw, here's a post about fish cleaning. 

Learn to make Kerala style fish curry! Daily lessons in Trivandrum ( 3 hrs) 

Ever wanted to perfect the rich and flavorful Kerala Fish Curry? Join our cooking school in Trivandrum, where we teach individuals and couples how to make a variety of mouthwatering seafood dishes!

🔥 What You’ll Learn:

1. Meen Mulakittathu (Spicy Red Fish Curry)
2. Meen Pal Curry (Fish in Coconut Milk)
3. Chemeen Curry (Prawns Curry)
4. Squid Thoran (Stir-fried Squid with Coconut)
5. Meen Pollichathu (Banana Leaf-Wrapped Fish)
6. Fish Moilee (Mild Coconut Fish Stew)
7. Karimeen Mappas (Pearl Spot in Coconut Gravy)
8. Nadan Fish Fry & More!

🌿 Learn the techniques of making authentic Kerala-style seafood cooking and impress your family with traditional flavors! For more details, email me at mennasdelight @gmail dot com. Also, you can find more details of cooking lessons on this post. 

Slice of Pork

Sliced 

Pork cubes

 Every Christmas season, we get pork from a friend. He get's it from a convent near Chavadimukku. I think it's from a farm run by Christian priests. 

The meat is much better than the packed ones or the meat sold in most shops. We used to buy MPI brand pork bites, but now most of our purchase is from the shops at Nalanchira. 

Where do you buy pork in Trivandrum? And which dish you do you make at home? Do you like Pork Pepper fry, or dry roast, or pork vindaloo? 

Here we usually make pork vindaloo, and sometimes pork pepper roast. Here's the link to the pork recipe. 


Cheers!

Chakka Payasam

Chakka Payasam is a traditional Kerala dessert made with ripe jackfruit, jaggery, and coconut milk. Here's a simple recipe for you:

Ingredients:

• Ripe jackfruit: 1 cup, deseeded and chopped
• Jaggery: 1 cup, grated
• Thick coconut milk: 1 cup
• Thin coconut milk: 2 cups
• Cardamom powder: 1/2 teaspoon
• Ghee (clarified butter): 2 tablespoons
• Cashew nuts: 2 tablespoons
• Raisins: 1 tablespoon

Instructions:

1. Cook the Jackfruit:
• In a pot, cook the chopped jackfruit with a little water until it becomes soft. Mash it slightly with the back of a spoon.
2. Prepare the Jaggery Syrup:
• In a separate pan, melt the grated jaggery with a little water on low heat until it forms a thick syrup. Strain to remove any impurities.
3. Combine Jackfruit and Jaggery:
• Add the mashed jackfruit to the jaggery syrup. Cook on low heat, stirring continuously until the mixture thickens and blends well.
4. Add Coconut Milk:
• Pour in the thin coconut milk and continue to cook, stirring occasionally, until the mixture thickens again.
• Add the thick coconut milk and cardamom powder. Mix well and cook for a few more minutes. Remove from heat before it starts to boil.
5. Garnish:
• Heat ghee in a small pan. Fry the cashew nuts until golden brown, then add the raisins and fry until they puff up.
• Add the fried cashews and raisins to the payasam and mix well.
6. Serve:
• Serve warm or chilled as a delicious dessert.

Enjoy your Chakka Payasam!

Fishes from GoFish Kumarapuram

Neymeen at Gofish

Fiery Red hamour

Karemeen Fish

 
Post Covid, we've seen the rise of new fish stalls! Overall, I'm surprised by the fish that's being sold by shops, individuals who sells fish by carrying them on their bike/scooter and also there are many vendors who sells fish by the wayside. It makes me wonder the number of fish caught in the sea! Will these lead to over fishing, leading to depletion of the fish stock. 

Tiger Prawns in Masala - Kerala Style

 

Kerala style Prawns

Prawns

For this prawns, I should thank Lekha, our household help. She got this from home and she prepared it. It was just out of the world taste. 

It's been a long time since I had such big prawns and the curry tasted so well. As there were only five pieces, we had to slice it to share with all. 

Thanks to all the blessings! 

Jack fruit Delight

 

Bowl of Happiness

Santhosh, the person who cuts coconuts and cleans the yard brought one jack fruit. Though it was early for jackfruit season, this one tasted so great! 

After this, I asked him to get one more, but I haven't got one!

CCutlets and Samosa

Samosa for sale

Veg Cutlets made for an order

 
A neibhour asked is I could make cutlets for a sale in her club. It was a small order of 20 veg cutlets. One thing about cutlets is that I love to make these, even thought there's lot of work in making these. From cutting vegetables into small pieces, then cooking them, adding masala, cooling it, then shaping it, then applying bread crumbs, and finally frying it. 

Also, cutlets are good when then warm and fresh! 

Btw, samosa are made by my student Beena. If you require these for any house party, you can order. She stays near Nalanchira. 

Restaurants in Trivandrum for a Gettogether

 High-End Restaurants

Villa Maya

Cuisine: Global (Indian, Mediterranean, Asian)

Ambiance: Restored 18th-century Dutch manor with elegant decor

Highlights: Exceptional service, beautiful setting, ideal for special occasions

Location: Palayam Airport Road, Vallakkadavu

Contact: +91 471 257 8901

Website: villamaya.in

Note: Highly recommended for group gatherings seeking a fine dining experience 

Garden Grille & Bar – Hilton Garden Inn

Cuisine: North Indian, Mughlai, Asian

Ambiance: Modern and spacious with buffet options

Location: Punnen Road, Palayam

Contact: +91 81118 86843

Note: Suitable for business lunches and casual group dinners 

The Yellow Chilli

Cuisine: North Indian, Mughlai, Punjabi

Ambiance: Warm and inviting with excellent presentation

Note: Offers a mix of traditional and contemporary dishes, ideal for group dining 

🍛 Mid-Range Restaurants

Mothers Veg Plaza

Cuisine: Traditional Kerala vegetarian

Ambiance: Simple and clean with a focus on authentic sadhya meals

Location: Bakery Junction Road, near Russian Cultural Center, Vanross, Palayam

Contact: +91 471 401 2255

Note: Ideal for groups seeking a traditional Kerala vegetarian feast 

O Café – O by Tamara

Cuisine: International buffet with veg & non-veg options

Ambiance: Modern setting with indoor and outdoor seating

Location: NH Bypass, Venpalavattom, Anayara

Contact: +91 471 666 0888

Note: Offers Sunday brunch with live music, suitable for group gatherings

Rooftop 

Residency Tower Trivandrum

Plav restaurant Thycaud

Imperial kitchen,Paragon

aragon, Kesavadasapuram

Tomato's bakes and grills

Rooftop 

Residency Tower Trivandrum

Highland Thampanoor

Longtime, Cafe Velvet Dawn , and Bakers Arch

 O by tamara

Olive restaurant

Konkan Café – Vivanta Thiruvananthapuram

Cuisine: South-Western Coastal

Ambiance: Elegant setting with a focus on coastal flavors

Location: Extra Police Road, Palayam

Contact: +91 471 402 2100

Mynt – Vivanta Thiruvananthapuram

Cuisine: International, Multi-cuisine

Ambiance: Modern and spacious with live stations

Location: Extra Police Road, Palayam

Contact: +91 471 402 2100

Note: Open 24 hours, suitable for late-night gatherings 

Mascot Hotel Restaurant

Cuisine: Traditional Kerala and Continental

Ambiance: Heritage setting with colonial architecture

Location: Mascot Hotel, Palayam

Contact: +91 471 231 8990

Note: Offers a unique dining experience in a historic venue 

🍛 Mid-Range Restaurants

Zam Zam Restaurant

Cuisine: Arabian, Indian

Ambiance: Casual dining with multiple seating options

Location: Opp. MLA Hostel, Palayam

Contact: +91 471 247 6611

Note: Popular for group dining with a diverse menu 

Mandi Manzil

Cuisine: Middle Eastern, Mandi specialties

Ambiance: Spacious with traditional decor

Location: Ulloor

Contact: +91 471 255 5555

Note: Recommended for large groups seeking a unique experience 

Supreme Upper Crust

Cuisine: Italian, Continental

Ambiance: Cozy and modern with a varied menu

Location: Kuravankonam

Contact: +91 471 272 7727

Turf Café

Cuisine: American, Fast Food

Ambiance: Trendy with a relaxed atmosphere

Location: Pattom

Contact: +91 471 255 5555

Note: Known for its burgers and suitable for informal meetups 

Garden Grille & Bar – Hilton Garden Inn

Cuisine: North Indian, Mughlai, Asian

Ambiance: Modern and spacious with buffet options

Location: Punnen Road, Palayam

Contact: +91 81118 86843

Note: Suitable for business lunches and casual group dinners 

O Café – O by Tamara

Cuisine: International buffet with vegetarian and non-vegetarian options

Ambiance: Modern setting with indoor and outdoor seating

Location: NH Bypass, Venpalavattom, Anayara

Contact: +91 471 666 0888

Note: Offers Sunday brunch with live music, suitable for group gatherings

The Yellow Chilli

Cuisine: North Indian, Mughlai, Punjabi

Ambiance: Warm and inviting with excellent presentation

Location: Ambalamukku

Contact: +91 471 272 7272

Note: Offers a mix of traditional and contemporary dishes, ideal for group dining 

🍛 Mid-Range Restaurants

Zam Zam Restaurant

Cuisine: Arabian, Indian

Ambiance: Casual dining with multiple seating options

Location: Opp. MLA Hostel, Palayam

Contact: +91 471 247 6611

Note: Popular for group dining with a diverse menu

Mothers Veg Plaza

Cuisine: Traditional Kerala vegetarian

Ambiance: Simple and clean with a focus on authentic sadhya meals

Location: Bakery Junction Road, near Russian Cultural Center, Vanross, Palayam

Contact: +91 471 401 2255

Paragon Restaurant

Cuisine: Kerala, Malabar, Seafood

Ambiance: Casual dining with a focus on authentic flavors

Location: Kesavadasapuram

Contact: +91 471 255 5551

Note: Renowned for its biryani and seafood dishes, suitable for group meals