Visit to Mothalapozhi in June 2026 - A little coastal escape to Muthalapozhi!

Morning by the estury

Bridge - Kadinamkulam

Bought this fish from the angelers

Fish Grill

Anglers on the rock

Lone Angler

 Just about 15 km from home, Muthalapozhi in Perumathura, near Chirayinkeezhu, makes for an interesting little drive.

It's a fishing harbour and a good spot for those interested in fishing or simply watching the activities around a traditional fishing community.

One of the things I like about this place is the opportunity to buy fresh catch directly from the anglers and professional fishermen returning with their day's catch. There is something special about buying fish so close to where it comes from!

It's also a place to pause, observe the local fishing activity and enjoy a different side of our coastline.

Just one wish, though.

I wish the surroundings were kept a little cleaner. Perhaps the Panchayat could place a couple of well-maintained dustbins at convenient spots so that visitors and local people have somewhere to dispose of their waste.

A place that offers so much to visitors and the local community deserves to be kept clean and welcoming.

Let's enjoy our coastal spots, but let's also take responsibility for keeping them beautiful. 


Marina

Keralam Dishes - Fish Curry lessons for an Expat from New Zealand

  Appam and Fish Curry Lessons        

Indian Cooking Lessons in Trivandrum – A Culinary Experience with Clare from New Zealand

There is something special about sharing the knowledge of Indian cooking with someone who is discovering its flavours, techniques and little secrets for the first time.

Our first Indian cooking lesson in October 2026 was a lovely experience. Clare, who is from New Zealand, joined me for a hands-on cooking session in Trivandrum. It was an opportunity to introduce her to some much-loved Indian dishes, share my cooking knowledge and, more importantly, help her understand the little nuances that make Indian food so distinctive.

Rather than simply following recipes, the idea behind these lessons is to understand the ingredients, cooking methods, flavour combinations and techniques that go into preparing each dish.

For this session, we explored a combination of traditional Kerala cuisine and North Indian cooking.

What We Cooked Together

1. Fish Molee – A Kerala Favourite

Fish Molee is a popular Kerala fish preparation cooked in a gently spiced coconut milk gravy. Flavoured with ginger, green chillies, curry leaves and a touch of pepper, it has a delicate, creamy taste without overpowering the flavour of the fish. It is particularly delicious when served with appam.

2. Appam – The Soft and Lacy Kerala Pancake

Appam is a traditional Kerala breakfast favourite made from fermented rice batter and coconut. It has a soft, fluffy centre and thin, crispy edges. Getting the right batter consistency and fermentation is an important part of making good appams.

3. Kerala Fish Curry – A Taste of Coastal Cooking

A traditional Kerala fish curry is known for its distinctive combination of spices, tanginess and rich flavours. Depending on the regional style, it can be prepared with ingredients such as kudampuli (Malabar tamarind), chilli powder, turmeric, ginger and curry leaves. It pairs wonderfully with steamed rice.

4. Dal – A Simple Yet Comforting Indian Dish

Dal is one of the everyday staples of Indian cooking. We prepared a flavourful lentil dish using cooked dal, spices and a tempering of aromatic ingredients. The beauty of dal lies in its simplicity, and learning how to get the consistency and seasoning right makes all the difference.

5. North Indian Style Roti – The Everyday Indian Flatbread

Roti is an unleavened Indian flatbread made with whole wheat flour, water and a little salt. We explored the process of kneading the dough, rolling it into thin rounds and cooking it on a hot tawa. Learning to make soft, evenly cooked rotis is a useful skill for anyone interested in everyday Indian cooking.

More Than Just Recipes - Travel Tips in Trivandrum

One of the things I enjoy about conducting cooking lessons is the opportunity to share the little details that rarely find their way into written recipes.

Why do we add certain spices at a particular stage? How do we know when the fish is cooked just right? What makes an appam batter ferment properly? These are some of the questions we explore during a session.

Cooking is as much about observation and understanding as it is about following instructions.

It was lovely having Clare from New Zealand join me for this first October session. I hope she carries back not just the recipes, but also a little understanding of the food culture, flavours and cooking traditions of India.

Indian Cooking Classes in Trivandrum

I conduct personalised, hands-on Indian cooking lessons in Trivandrum for visitors, expatriates, food enthusiasts and anyone interested in learning to prepare Indian food.

The sessions can cover Kerala specialities, North Indian dishes, everyday Indian meals and selected regional recipes.

Whether you are visiting Kerala and want to take home a culinary experience, or simply wish to become more confident in your Indian cooking, these lessons offer an opportunity to learn directly through practice.

Because the best way to understand Indian food is not just to taste it, but to learn how to cook it!


Marina 


Few recipes to try at home:

1. Fish Molee 
2. Roti making 
3. Dal 
4. Coconut fish curry 
5. Appam recipe 

New Morning Water Routine - Clove Infused Water

Clove Infused Water

Recently, I started experimenting with clove-infused water.

I simply add three whole cloves to a glass of water and leave it overnight.

The next morning, I drink the infused water and discard the cloves.

I came across a few reels highlighting its potential health benefits, so I thought I'd give this traditional practice a try!

 

Appam and Egg Roast

Appam for breakfast

So, in our house we make appam, once a week! And, today we had appam and egg curry. So, what are the typical breakfast we make at home across the week:

Here's the basic list:

• Dosa and sambar or chutney
• Puttu and pazham ( Banana)
• Idli and sambar 
• Poori and potato masala 
• Appam and curry or mutta appam ( Here's the recipe to make appam)
• Upama 
• Bread and bullseye ( On Sunday's)

And, today it's the turn of appam for breakfast. Btw, we use cheenachatti ( (a traditional deep iron wok or skillet ) to make appam at home. In Trivandrum it's available in most shops which sells kitchen related vessels, such as Style Plus, Lulu Mall, Ibrahim & Sons Chalai, Jolly and Jolly a shop at Kumarapuram, Trivandrum. 

For online, you can check many sites. Here's one such store - Zishta or you can check at Amazon. 

 

The King's Vegetable Garden: The Story Behind the Street I Live

Sri Moolam Thirunal

Sir Sri Moolam Thirunal Rama Varma

Sir Sri Moolam Thirunal Rama Varma VI was the Maharaja of the princely state of Travancore from 1885 to 1924. He is remembered as a progressive ruler who introduced important administrative, educational and social reforms, helping Travancore move towards a more participatory system of governance.

Key contributions and achievements

- Public participation in governance: Established the Travancore Legislative Council in 1888, creating an early institutional platform for discussing legislation and administration. He later introduced the Sree Moolam Praja Sabha in 1904, providing a platform for representatives of the people to raise public concerns.

- Progressive administration: Encouraged education, improved public infrastructure and supported administrative reforms that contributed to Travancore's development.

- British honour: The prefix "Sir" was a British knighthood honour bestowed upon him in recognition of his standing and service.

---------------

I'm currently staying on Sri Moolam Road, in Kumarapuram, Trivandrum. The street is named after a former Maharaja of Travancore, and it carries an interesting piece of local history.

It is said that this neighbourhood, along with the surrounding land, once served as a vegetable garden supplying produce to Kowdiar Palace, the royal residence of the Travancore Maharajas.

Interestingly, a few houses in this area still have old title deeds and land records tracing their ownership back to the royal estate. Over time, these properties were transferred from the royal holdings to their present-day owners.

It's fascinating to imagine that what is now an ordinary residential street was once connected to the everyday workings of the Travancore royal household. Interestingly, the adjacent house has a well that is believed to date back to the King's time. Perhaps it was used to water the vegetable gardens that once supplied produce to the royal palace.

----------

Sree Moolam Road ( Where I stay)

Exploring Trivandrum – Beyond the Usual Tourist Attractions

Trivandrum, the capital of Kerala, has much more to offer than its well-known temples, beaches and museums. Beyond the conventional tourist circuit, the city has colourful markets, peaceful wetlands, historic neighbourhoods and fascinating glimpses of everyday local life.

Here are three experiences worth exploring if you want to discover a different side of Trivandrum.

1. A Walk Through Chalai Market

Old, bustling and wonderfully colourful, Chalai Market offers an authentic glimpse into the everyday life of Trivandrum. Its narrow lanes are filled with shops selling everything from spices and flowers to textiles, household goods and traditional Ayurvedic herbs.

- Explore the variety: Discover shops selling spices, fresh flowers, sarees, brassware, metal utensils and traditional household products.

- Experience local life: Observe the traders, shoppers and small businesses that have kept this historic marketplace lively for generations.

2. Sunrise or Sunset at Vellayani Lake and the Punchakkari Belt

A refreshing escape from the city's busy streets, Vellayani Lake and the surrounding Punchakkari belt offer a beautiful combination of freshwater landscapes, wetlands, village roads and agricultural fields. It is an ideal setting for those who enjoy slow travel and nature.

- Enjoy the outdoors: Look out for lotus-covered waters, birds, open landscapes and beautiful sunrise or sunset views.

- Take the scenic route: Explore the village roads around Punchakkari, with its farms, wetlands and opportunities to discover small local food stops.

3. Explore the Old Town and Temple Streets Around East Fort

The neighbourhood around East Fort and West Fort offers a fascinating glimpse into Trivandrum's architectural and cultural history. Beyond the famous Sree Padmanabhaswamy Temple, take time to explore the quieter lanes and traditional residential streets.

Traditional Agraharams - Heritage houses built for Tamil Brahmin communities near Sree Padmanabhaswamy Temple

- Discover the Agraharams: These distinctive, closely arranged row houses were traditionally home to Tamil Brahmin communities who settled in Travancore, particularly during the 18th and 19th centuries.

- Experience the old-town atmosphere: Notice the traditional architecture, narrow lanes and how generations-old neighbourhoods have adapted to contemporary city life

Curious to Try Something New? Let Your First Cupcake Be the Beginning!

     Cupcake Lessons at Trivandrum              

Your Next Business Idea Might Be Hiding in Something You Already Do!

Searching for a Biz Idea ( An Income Stream)

 What if you could turn something that comes naturally to you into a business?

Sometimes, the skills we take for granted are the very things others are willing to pay for. You don't always need a completely new idea; you may already have the beginnings of a business in something you enjoy doing effortlessly.

Start by exploring three things:

1. Identify your natural strengths. What do you enjoy doing that others find difficult, time-consuming or challenging?

2. Look for market demand. Who needs this skill, and would they be willing to pay for it?

3. Start small and experiment. Offer your service or product to a few customers, gather feedback and refine your idea.

Remember, a natural talent is only the starting point. The real opportunity lies where your strengths meet a genuine customer need.

What comes naturally to you could become someone else's solution. Could it become your next business?

Btw, here's another post I had written about looking at new opportunities with a fresh set of eyes. ( Click to read) 

Marina

Healthy snack alternatives - A Food Biz From Home

 

Healthy Food Concepts!

What if your next food business focused on people who want to eat better? 🌿

Think about people who want less-oil food, those looking for gluten-free options, people managing diabetes, and families searching for healthier breakfast and snack alternatives.

Are there enough convenient, tasty options available to them in your neighbourhood?

What if you built a food venture around this opportunity?

Instead of starting another conventional bakery or snack shop, consider creating a brand that offers thoughtfully prepared, portion-conscious food using suitable ingredients and healthier cooking methods.

Here are some ideas from a typical South Indian kitchen that could become part of your menu.

25 South Indian food ideas to explore

1. Breakfast options

- Idli with sambar

- Ragi dosa

- Pesarattu (green gram dosa) I often have this for dinner or as an evening food. 

- Adai (lentil and rice pancake)

- Vegetable oats or millet upma

- Appam with vegetable stew

2. Steamed snacks

- Kozhukattai with coconut filling

- Ela ada

- Puttu with suitable accompaniments

- Steamed kadala or green gram sundal

- Vegetable idli

3. Healthy snack alternatives

- Boiled chickpeas with coconut and curry leaves

- Roasted chana

- Roasted makhana with spices

- Homemade roasted banana or jackfruit chips, prepared with minimal oil

- Peanut and seed snack mixes, with portion-controlled servings

4. Lunch and light meals

- Kerala vegetable thoran with measured coconut and oil

- Vegetable-rich sambar

- Green gram curry

- Fish cooked in banana leaves

- Vegetable stew with appam or an appropriate alternative

- Brown rice or millet bowls with vegetables and protein

5. Special dietary options

- Ragi or millet pancakes

- Gluten-free dosa made with rice and lentils

- Unsweetened coconut-based snacks

- Steamed lentil cakes

- Low-added-sugar desserts made with carefully measured ingredients

Where is the business opportunity?

The opportunity isn't simply to sell healthy food. It is to make food that fits people's dietary needs convenient, tasty, affordable and easy to order.

You could explore:

- Healthy breakfast subscription boxes.

- Office snack packs with portion information.

- Low-oil Kerala meal delivery.

- Gluten-free menus with proper ingredient controls.

- Carefully formulated, carbohydrate-conscious snacks for people managing diabetes.

One important point: gluten-free, low-oil and diabetes-conscious are three different requirements. Millet and ragi are not automatically low-carbohydrate, and gluten-free food is not necessarily suitable for diabetes management. Clear ingredient information, sensible portions and appropriate food-safety practices matter.

A question worth exploring: Could a small, specialised kitchen in your neighbourhood build a loyal customer base by serving people whose dietary needs are often overlooked by conventional food businesses?

Marina 

P.S What are the combination with puttu. Here're few earlier posts about puttu - Puttu and Ashirvad atta, Chemba Puttu Podi, Puttu and Kadala, Puttu and beef, 

What Comes Naturally to You Could Be Your Next Business

Cutlets by Menna's Delight

 My baking journey began some where around 2010 with cupcakes. But, much before I ventured into baking, I used to make and sell cutlets in Hyderabad. Initially, I used to make cutlets and sell them to friends, family in Hyderabad. I also, used to keep few cutlets at a cold storage shop in Secunderabad, which was close to the place I worked. 

Looking back, I realise that something I found quite natural became the starting point of a small business.

Here's an interesting thought.

What if you could turn something that comes naturally to you into a business?

Think about it. Is there something that others find difficult, time-consuming, or exhausting, but you seem to do effortlessly?

Perhaps it's cooking, designing, fixing things, organising events, solving problems, dressing up, giving massage, gardening, fixing broken things, writing, creating videos, taking pictures, doing Crochet work, taking pets for a walk, doing craft work, organizing, teaching, or coming up with creative ideas.

Now, here's the important part: Look at the things you can do it effortlessly or you can spend hours on it. Next ask this question to yourself. 

• Is there a market for it? Are people willing to pay for what you do well?
• If the answer is yes, you might have the beginnings of a business.

This brings us to an interesting concept:

Founder – Product – Market Fit ( A concept from an Angel Investor) 

Founder: What are you naturally good at? What do you enjoy doing?

Product: Can you turn that ability into a product or service people value?

Market: Are there enough people who need it and are willing to pay for it?

The sweet spot is where your strengths meet a real customer need.

Find the Market That Values Your Skills and Is Willing to Pay for Them 

Of course, finding this fit takes experimentation. What comes easily to you isn't automatically a business opportunity—but when your ability solves a problem people care about, it's worth exploring.

Now, over to you!

What is that one thing you find surprisingly easy to do, while others struggle with it?

Could it be the seed of your next business? 

Menna's Delight, Trivandrum 

Fort Kochi Views

Road side restaurant - Fort Kochi

Where the streets have no name!

Seagull Restaurant 

I'm sharing few images from the Fort Kochi ( one-day trip) and the thoughts from the trip. One key point I like to share was about Seagull Restaurant at Fort Kochi. 

This is the second visit to this restaurant. What makes it special is the view of harbor, and the view of big container ships passing by and the rollers which follow. 

So, I was thinking of how many lake view or beach few restaurants are there in Kerala? What if someone make a complete directory of  restaurants, cafes by the beach or a lake or a mountain retreat. 

So, what's the purpose of an online directory of restaurants/cafes by a nature spot?

What if an online repository of each such restaurant or cafe is made. Next, there's an evaluation of the positives of the place, points to be replicated ( from menu to ambiance), etc. 

Also, a newbie in this field could learn many aspects of running a restaurant with a view of the hills or valley or sea or backwater space or a paddy field. 

What if Kerala becomes the next cool destination for cafes, or beer joints by the sea? 
 

Trivandrum Chicken Fry & Kerala Parotta — An Evening Favourite!

Trivandrum chicken fry

 There’s something irresistible about spicy, crispy Trivandrum-style chicken fry paired with flaky, layered Kerala parotta. The crunch of the chicken, the kick of Kerala spices and the soft, chewy parotta make this a classic evening treat for non-vegetarian food lovers.

As the sun sets, roadside eateries and small thattukadas across Trivandrum serve up this satisfying combination, often alongside onion slices and a squeeze of lime. It’s comfort food that brings people together over a simple, flavour-packed meal.

Trivandrum Chicken Fry & Kerala Parotta 

There’s something special about a plate of spicy, crispy Trivandrum-style chicken fry paired with flaky, layered Kerala parotta. Add some onion slices and chicken gravy, and you have an evening meal that’s hard to resist!

Roadside thattukadas and small eateries across Trivandrum serve this popular combination, particularly in the evenings. There’s no reliable, up-to-date count of how many serve it, but local reports describe hundreds of roadside food stalls across the city, offering a variety of street foods.

ParleG and Coffee

ParleG and Coffee ( New Addiction)

 Parle-G and Coffee — The New Addiction!

That perfect crunch dipped in a hot cup of coffee in the morning — a simple, nostalgic combo that turns an ordinary break into a little moment of happiness.

Wish the roadside tattukadda, gives a free one-or two ParleG bisucuit to trigger a rush of nostagia and memory. 

Alfaham Chicken Kandhari at Paragon Restaurant

Alfaham Chicken Kandhari

 Alfaham Chicken Kandhari is a flavourful, charcoal-grilled chicken dish known for its smoky aroma, tender meat and rich Kandhari-style spices.

At Paragon Restaurant, celebrated for its Malabar cuisine, it’s a tempting choice for those who enjoy bold flavours and a memorable dining experience.

Appam and Egg Roast — a beloved Kerala breakfast combination

Appam and Egg Roast

 Soft, lacy appams with crispy edges pair beautifully with spicy egg roast, cooked with onions, tomatoes, green chillies and aromatic Kerala spices. The mild, slightly sweet flavour of appam perfectly balances the rich, savoury masala of the egg roast, making it a timeless favourite in Malayali homes.

Another good combo with appam is with chicken or beef stew. Check this post about the appam and chicken stew recipe. 

Homegrown Palayankodan Plantain

Plantain

 It was just amazing to taste pazham ( banana) from our own backyard. 

Kerala Parotta - Next Project

Kerala Parotta Project

This is an upcoming class on how to make veeshu Kerala Parotta. Well, I usually teach people on how to make kerlal parotta without doing the usual veeshu style. 

So, the next one I'm practicing is the art of making Kerala Parotta by learning how to do the typical thattu kada veeshu parotta. 

This class is ideal for someone who is planning to setup up a kitchen to make and sell kerala parotta. Also, I teach few side dishes which can go well with Kerala parotta.

Kerala Parotta and Trivandrum styled chicken fry
Kerala Parotta and beef ularthiyathu 
Kerala Parotta and egg curry ( kurma) types 
Kerala Parotta and mushroom gravy ( Kerala style) Same recipe as given in the earlier post. 
 

Mushroom Kurma Recipe ChatGPT

Coconut Milk - First press

Ingredients - Partial

 

Mushroom Kurma

One of the impulsive purchase I often make at the checkout counter is the tendency to pick mushroom packets. So, this visit to the nearby shop resulted me in adding a pack of button mushrooms. 

While buying it, I decided to find a suitable recipe from ChatGPT. And, based on my prompt, I got this recipe to make Kerala style mushroom Kurma recipe. 

Recipe - Mushroom Kurma ( ChatGPT style)

Ingredients

Main ingredients

• Button mushrooms — 250 g ( Packet I bought was 200 g)
• Onion — 1 medium, thinly sliced
• Tomato — 1 small, chopped
• Ginger — 1 tsp, finely chopped
• Garlic — 3 cloves, chopped
• Green chilli — 1, slit
• Coconut oil — 1½ tbsp
• Curry leaves — 1 sprig
• Water — about ½ cup, as needed
• Salt — to taste

Whole spices

• Cinnamon — a small 1-inch piece
• Cloves — 2
• Cardamom — 2 pods
• Fennel seeds — ½ tsp

For the coconut paste

• Grated coconut — ⅓ cup
• Cashews — 5 (optional, for extra creaminess)
• Fennel seeds — ¼ tsp
• Water — 3–5 tbsp, for grinding

Step-by-step method

1. Prepare the mushrooms

Wipe or quickly rinse the mushrooms and dry them well. Cut small mushrooms into halves and larger ones into quarters. Don't slice them too thinly; you want them to retain some bite in the gravy.

2. Build the Kerala flavour base

Heat coconut oil in a pan. Add cinnamon, cloves, cardamom and ½ tsp fennel seeds. Let them sizzle for 20–30 seconds. Add curry leaves, green chilli, ginger and garlic. Stir briefly, then add the onion.

Cook for 5–7 minutes until the onion turns soft and lightly golden. Avoid burning the spices or garlic.

3. Cook the masala

Add the tomato and salt. Cook for 3–4 minutes until the tomato softens and becomes pulpy.

Meanwhile, grind the grated coconut, optional cashews, ¼ tsp fennel and water into a fairly smooth paste. This paste is what gives the kurma its body.

4. Add the mushrooms

Add the mushrooms and stir over medium-high heat for 3–4 minutes. They will begin releasing moisture and shrinking. This is normal.

Add about ½ cup water, cover and cook for 4–5 minutes, until the mushrooms are tender.

5. Finish the kurma

Lower the heat and stir in the coconut paste. Simmer gently for 4–5 minutes, stirring occasionally. Add a little water if it is too thick.

Taste and adjust salt. Switch off when the gravy coats the mushrooms and has a creamy, pourable consistency. Avoid a prolonged, vigorous boil after adding the coconut paste.

How to make the flavour appeal to a Malayalee palate

- Coconut oil and curry leaves are important. They provide the familiar Kerala aroma.

- Fennel is the signature note. It gives the kurma a gentle sweetness and fragrance. Don't overdo it, or the curry may taste like fennel rather than mushroom.

- Use green chilli for fresh heat, not lots of red chilli powder.

- Keep the tomato modest. Too much tomato makes the gravy sour and pushes the taste towards a different style of curry.

- Don't skip the coconut paste. It gives the dish the rounded flavour and texture expected from a coconut-based kurma.

Best pairing: appam is my first choice, followed by chapati or Kerala porotta. 

So, here's the first attempt at making mushroom gravy dish following the recipe given by ChatGPT. 

Final Verdict!

I feel this is a recipe which is less complicated. All that has to be done is keep things prior, and go slow cooking. And, that's the secret sauce in getting this recipe right. 

Around 4 minutes of time to saute mushroom pieces in the mix and another 4-5 minutes under low flame when the coconut milk is poured. 

Popular Cakes this Season - Baking Lessons for Newbies

Popular Cakes to Learn in 2026

 17 Cakes to Explore in a Baking Class

For a baking class inspired by café culture in Bengaluru and traditional bakery favourites in Kochi, I’d combine modern patisserie-style cakes with familiar celebration classics. Bengaluru café menus feature items such as tiramisu, Basque cheesecake, opera cake and tres leches, alongside chocolate and red velvet cakes. 

The list below is a suggested class selection, not a definitive ranking of sales in either city.

A. Chic café-style cakes from Bengaluru

Modern flavours, layered textures and contemporary patisserie techniques.

1. Tiramisu Cake

Coffee-soaked sponge layered with mascarpone-style cream and a dusting of cocoa. A useful class for learning balanced coffee flavour and delicate cream layering.

2. Opera Cake

A refined French cake made with thin almond sponge layers, coffee buttercream and chocolate ganache. Ideal for practising precision, even layers and clean finishing.

3. Basque Burnt Cheesecake

A crustless cheesecake with a deeply caramelised top and creamy centre. Students learn how baking temperature affects colour, texture and consistency.

4. Tres Leches Cake

A soft sponge soaked in a blend of three milks and finished with whipped cream. The key skill is achieving a moist cake without making it soggy.

5. Russian Honey Cake (Medovik)

Multiple thin honey-flavoured layers are stacked with a light cream filling. This cake teaches patience, consistent layer thickness and the importance of resting time.

6. Chocolate Hazelnut Crunch Cake

Chocolate sponge, hazelnut praline and crunchy layers create contrasting textures. Students explore how to combine smooth ganache with crisp inclusions.

7. Lemon Blueberry Cake

Light sponge paired with tangy lemon cream or curd and blueberry compote. It introduces the balance of sweetness, acidity, fruit fillings and cream.

8. Lotus Biscoff Cheesecake

Creamy cheesecake combines caramelised biscuit flavour with a buttery crumb base. It is a good lesson in building a biscuit crust and balancing rich sweetness.

9. Raspberry and Dark Chocolate Cake

Rich chocolate layers are paired with tart raspberry filling for a sophisticated flavour contrast. Students practise filling, layering and a smooth ganache finish.

These choices reflect contemporary Bengaluru patisserie menus, which feature French-style layered cakes, cheesecakes, coffee flavours and creative fruit-and-chocolate combinations. 

B. Classic bakery favourites associated with Kochi and Kerala

Familiar celebration cakes, old-school flavours and nostalgic bakery favourites.

10. Kerala Rich Plum Cake

A dense, aromatic cake filled with dried fruits and warm spices. Students learn fruit preparation, spice balance and how to achieve a moist, rich crumb.

11. Old-Fashioned Royal Icing Cake

A traditional butter or plum cake decorated with firm icing flowers and borders. It introduces classic piping skills and nostalgic celebration-cake designs. 

12. Black Forest Cake

Chocolate sponge, whipped cream and cherries create this enduring bakery favourite. Students practise slicing sponge, layering cream and decorating with chocolate shavings.

13. White Forest Cake

A light sponge is layered with cream, white chocolate and fruit or cherries. The focus is on smooth cream finishing and delicate white-chocolate decoration.

14. Pineapple Gateau

Soft sponge, pineapple filling and fresh cream give this cake its light, fruity character. Students learn syrup application, fruit layering and clean cream coating.

15. Butterscotch Praline Cake

Butterscotch cream and crunchy caramelised nuts bring sweetness and texture together. This cake is useful for practising caramel preparation and praline decoration.

16. Vancho Cake

A popular modern Kerala bakery-style combination of vanilla or white-chocolate and chocolate flavours. The class can focus on contrasting sponge layers, creamy fillings and a two-tone finish.

17. Chocolate Truffle Cake

Rich chocolate sponge is layered and coated with smooth chocolate ganache. Students learn ganache consistency, crumb coating and achieving a clean, glossy finish.

These traditional and contemporary choices are consistent with cake varieties listed by Kochi bakeries, including plum, royal-icing, Black Forest, White Forest, pineapple, butterscotch, Vancho and chocolate truffle cakes. 

Suggested structure for your baking class

Rather than teaching all 17 in one session, you could use this list to build a series of classes:

- Modern café cakes: Tiramisu, Basque cheesecake, tres leches and Opera cake.

- Classic celebration cakes: Black Forest, White Forest, pineapple and butterscotch.

- Chocolate specialities: Chocolate truffle, hazelnut crunch and raspberry chocolate.

- Heritage and regional favourites: Kerala plum cake, royal icing cake and Vancho.

This gives students a blend of recognisable favourites and more specialised techniques—and gives you a menu of classes to promote throughout the year.

Fondant Class in Trivandrum

Fondant Decoration Lessons ( 1 Day Class)

 1-Day Fondant Decoration Class

Turn a simple cake into a beautiful, themed creation!

Join our one-day, hands-on fondant decoration class and learn the techniques used to decorate cakes for birthdays, celebrations and special occasions.

What you will learn:

1. Preparing and colouring fondant
2. Covering cakes smoothly with fondant
3. Achieving clean edges and sharp corners
4. Rolling, cutting and shaping fondant
5. Creating flowers, leaves and decorative elements
6. Making bows, ribbons and simple figurines
7. Using cutters, moulds and basic decorating tools
8. Adding textures, patterns and layered details
9. Creating themed decorations based on a chosen design
10. Arranging decorations for a neat, professional finish
11. Attaching fondant decorations securely
12. Tips for storing fondant and avoiding common mistakes

The class focuses on practical, hands-on learning, helping you build confidence in fondant techniques and create your own decorated cake.

Suitable for: Beginners, baking enthusiasts and aspiring cake decorators.

📩 Contact us for class dates, fees and registration details.

Roti Making Class at Trivandrum

Roti At Home 

Learn to Cook North Indian Favourites in Trivandrum

Would you love to make soft rotis, flavourful dal and delicious North Indian curries in your own kitchen?

Join our hands-on North Indian cooking class in Trivandrum, where you can learn practical cooking techniques while preparing four to five popular dishes in a relaxed, three-hour session.

Roti-making is a regular feature of our classes. Alongside it, you can learn dishes such as butter chicken, paneer tikka, dal and other vegetarian or non-vegetarian favourites, depending on the menu.

The class is suitable for beginners, food lovers, travellers visiting Kerala and anyone who wants to recreate the flavours of North Indian cuisine at home.

Rather than simply watching a demonstration, you get involved in the cooking process, learn how ingredients and spices work together, and gain practical experience you can use again.

Learn the techniques. Prepare the dishes. Enjoy the meal you create.

Join us in Trivandrum for a hands-on introduction to North Indian cooking.

These menus draw on dishes commonly featured in Indian cooking courses and visitor-oriented cooking experiences, including breads, lentils, paneer, curries, rice and accompaniments. 

1. North Indian Restaurant Favourites

- Roti

- Butter chicken

- Paneer tikka

- Dal makhani

- Jeera rice

Ideal for visitors who want to learn popular dishes they have enjoyed in Indian restaurants.

2. Vegetarian North Indian Cooking

- Roti

- Paneer butter masala

- Dal tadka

- Aloo gobi

- Mint chutney

A meat-free menu that introduces paneer, lentils, vegetables and a fresh accompaniment.

3. Tikka and Tandoori-Inspired Dishes

- Roti

- Paneer tikka

- Chicken tikka

- Mint-coriander chutney

- Dal fry

Focus on marinades, spice combinations and cooking techniques. Adapt the chicken dish to your available equipment.

4. Punjabi Comfort Food

- Roti

- Chole masala

- Rajma

- Aloo jeera

- Cucumber raita

A hearty vegetarian class introducing chickpeas, kidney beans and everyday Punjabi flavours.

5. Restaurant-Style Curries

- Roti

- Kadai chicken

- Shahi paneer

- Dal fry

- Cucumber raita

Explore the different bases, spices and finishing techniques used in rich North Indian curries.

6. Home-Style Chicken Cooking

- Roti

- Chicken keema matar

- Dal tadka

- Seasonal vegetable sabzi

- Cucumber raita

A practical menu for people who want to learn everyday meals rather than only restaurant-style dishes.

7. Everyday Indian Cooking for Beginners

- Roti

- Paneer bhurji

- Mixed vegetable curry

- Yellow dal

- Jeera rice

A beginner-friendly menu with versatile techniques that students can repeat at home with familiar ingredients.

Practical tip: Five dishes in three hours is a reasonable target, but choose recipes with overlapping preparation steps. For example, prepare a common set of spices and ingredients in advance, and use the waiting time while a dal simmers to practise rolling rotis.

3. What makes a hands-on cooking class valuable?

A hands-on class offers more than a list of recipes. Students learn by doing, with guidance at the moments that matter.

- Practice the technique: Knead the dough, roll the roti and learn how to cook it properly.

- Understand the ingredients: Discover how spices, aromatics and different cooking methods influence flavour.

- Build confidence: Learn to judge dough consistency, curry texture and seasoning rather than relying entirely on measurements.

- Ask questions: Get immediate feedback and troubleshoot mistakes while cooking.

- Take the experience home: Enjoy the food prepared during class and leave with recipes and practical skills to practise again.

For international visitors, a cooking class can also offer a personal introduction to Indian food culture. For local participants, it can build confidence in preparing restaurant favorite at home.

The real value of a hands-on cooking class is not just learning five dishes. It is learning the techniques that make it possible to cook many more dishes independently. Apart from one-on-one cooking lessons, I take online cooking class for those looking to learn Indian cooking.

You can visit my Facebook page to have a look at the gallery for the cooking lessons taken in Trivandrum. 

My Cooking Class Facebook Page

 

Mutton Soup on a Rainy Day

Mutton Soup

 How often do you drink soup? 
Are you a fan of mutton soup, or beef soup or veg soup or mushroom soup or crab soup?

Btw, I still feel the best soup I had was the crab soup made by my mom while we stayed at Cambridge Layout, Bangalore. This was around November of 2011 in Bangalore when the weather was cool for a soup. 

So, I'm sharing the link to the crab soup recipe blog post. 

Check it out and feel free to ask for any doubts regarding this recipe. 

Marina

Chocolate Cake Illustrated Recipe Sheet

Recipe - Illustrated Chocolate Cake

 Have you tried using a recipe illustrated sheet to bake a cake?

If no, here is one such easy-to-follow recipe.

Chocolate Cake Visual Recipe Sheet:

 Ingredients

 → 3 eggs

→ 200 g sugar

→ 120 g butter

→ 150 g flour

→ 40 g cocoa

 → 1 tsp baking powder

 → 120 ml milk

Then the sheet could visually guide you:

1. MIX Eggs + sugar → whisk

2. ADD Butter → milk → vanilla

3. SIFT Flour → cocoa → baking powder

4. FOLD

5. POUR A graphic showing exactly how full the cake tin should be.

6. BAKE 180°C → 30–35 min

7. FINISH Cooling → frosting → decoration

Try this out and let me know the final outcome.

If you're looking for a proven recipe, the one which I regularly follow, check this chocolate cake recipe blog post. 

9 Essential Steps of Bread Making: From Flour to Fresh Loaf

Bread Making Steps

 Homebaker Tips — South India

Watch the dough, not the clock. Warm Kerala/South Indian weather can make dough ferment much faster. If it has doubled in volume, it's ready—even if the recipe says otherwise.

Use lukewarm, not hot, water. Hot water can weaken or kill the yeast. The water should feel comfortably warm to your finger.

Hold back some water. Different brands of maida absorb water differently. Add most of the water first, then gradually add the rest until you get a soft, slightly tacky dough.

Don't add too much flour while kneading. A slightly sticky dough often produces a softer loaf. Adding flour repeatedly can make the bread dense.

Give the dough enough time to develop. Good bread isn't only about yeast. Proper kneading, fermentation and proofing are what give you a light texture and good flavour.

Use a cooler spot for long fermentation. In hot weather, if the dough is rising too quickly, move it to a cooler part of the kitchen or refrigerate it.

Don't over-proof. If the dough rises beautifully and then collapses or develops a strong yeasty/sour smell, you've probably gone too far.

Preheat the oven properly. Give your oven enough time to reach the required temperature before putting the bread in. Small home ovens can vary considerably from the displayed temperature.

Let the bread cool before cutting. It may be tempting to slice it immediately, but the crumb continues to set as it cools. Cutting too early can make the bread appear gummy.

And one particularly useful South Indian home-baker rule:

Warm climate = less yeast + more attention to fermentation.

You don't necessarily need to increase yeast because your dough is slow. Temperature, fermentation time and yeast quantity work together.

For your 9 Steps of Bread Baking poster, I'd condense these into a small box at the bottom:

Homebaker Tips

Measure accurately → Keep the dough soft → Watch fermentation, not the clock → Don't over-proof → Preheat well → Cool before slicing.

In South India's warm climate, your dough may rise faster than the recipe suggests. Let the dough tell you when it's ready. 

Popular Bakeries to Buy Bread in Trivandrum 

1. St Michael's Plamoodu
2. Eastern Bakery
3. Square One Home Treats

What is Tadka?

Tadka

 What is Tadka?

Tadka (also called tarka, tempering, or chaunk) is a North Indian cooking technique where whole spices and aromatics are briefly fried in hot oil or ghee. The hot fat extracts their flavour and aroma, and the mixture is then poured into a dish or incorporated into it.

Think of it as a final flavour boost—a small amount of oil carrying a lot of aroma.

Common ingredients in a tadka

Depending on the dish and region, you might see:

• Cumin seeds (jeera)
• Mustard seeds
• Dried red chillies
• Asafoetida (hing)
• Garlic
• Ginger
• Curry leaves
• Green chillies
• Turmeric
• Ghee or oil

The sequence matters. For example, cumin is added to hot ghee, allowed to crackle, followed by dried chilli and garlic. The whole process may take 30–60 seconds.

Popular dishes that use tadka

          Dish                       Typical tadka

• Dal Tadka Ghee, cumin, garlic, dried red chilli, hing
• Dal Fry Ghee/oil, cumin, garlic, chilli
• Rajma Cumin, hing, dried chilli
• Chana Dal Cumin, garlic, dried chilli
• Kadhi Cumin, mustard, dried chilli, curry leaves
• Jeera Rice Cumin fried in ghee
• Khichdi Ghee, cumin, hing, dried chilli
• Aloo dishes Cumin, dried chilli, sometimes ajwain
• Raita Cumin, dried red chilli, sometimes mustard

The interesting thing about tadka

The same basic dish can taste completely different depending on the tadka.

For example, plain dal + ghee + cumin + garlic + dried chilli becomes dal tadka. Change the tempering to mustard + curry leaves + green chilli, and you've moved toward a very different flavour profile.

So, in simple terms:

Tadka is the technique of blooming spices and aromatics in hot fat to release their flavour—and using that flavoured fat to finish or enhance a dish.

It's one of those deceptively simple techniques where 30 seconds in hot ghee can transform an entire pot of food.

In Malayalam, we use the word - “താളിക്കുക” (thāḷikkuka) is essentially the Malayalam equivalent of tadka, though there is a slight distinction.

The equivalents

Language Word                      Meaning

Hindi तड़का (Tadka)    Tempering spices in hot oil/ghee

Malayalam താളിക്കുക (Thaalikkuka) To temper/bloom spices in hot oil

Tamil தாளிக்க (Thāḷikka) / தாளிப்பு (Thāḷippu) To temper / the tempering

English Tempering                  Frying spices/aromatics briefly in hot fat

Vattayappam - a steamed Teatime Snack from Kerala

Vattayappam 

 One of the best places to buy vattayappam in Trivandrum is Square One Treats near St Mary's School, LIC Junction. Due to the high demand of this snack, it gets sold fast. Usually, when I visit Square One for an evening coffee, the shelves are mostly empoty of any snacks let alone this light evening bite. 

So, for those who are new to making vattayappam at home, you can try this recipe. Check it out and feel free to contact me for any doubts. 

Here's the my way of doing it - Preference is raw rice + cooked rice + coconut + a small amount of yeast, with cardamom added after fermentation. Kerala Tourism uses this basic combination, while other soft-vattayappam recipes use a small amount of cooked rice/rice paste specifically to help with softness.

 Soft Kerala Vattayappam — Light Elaichi Flavor

Ingredients

For the batter

• Raw rice / pachari — 2 cups
• Cooked rice — 1 cup
• Fresh grated coconut — 1 cup
• Sugar — ½ cup
• (use ⅓ cup if you prefer it only mildly sweet)
• Instant yeast — ½ tsp
• Salt — ¼ tsp
• Water — as needed

For the elaichi flavour

• Cardamom — 2–3 pods, seeds powdered finely
• Optional topping
• 1–2 tbsp raisins
• A few cashews

This ratio is close to the traditional Kerala Tourism version, which uses 2 cups soaked rice, 1 cup cooked rice, 1 cup coconut and ½ tsp yeast.

Why it's better to use only 2–3 cardamoms

Since you said "elaichi light flavour," don't use a large amount of cardamom powder.

For this quantity of batter, 2–3 pods should give you a gentle fragrance without making the vattayappam taste like cardamom cake.

And importantly, add the cardamom after fermentation. This lets you control the final flavour rather than having it dominate the whole fermentation.

Method

1. Soak the rice

Wash the 2 cups raw rice well.

Soak for 5–6 hours, or overnight.

Drain well.

It's recommended to keep for  5–6 hours of soaking for this style.

2. Grind

Grind together:

• soaked rice
• cooked rice
• grated coconut
• sugar
• Add water gradually.

You want a smooth, flowing batter, roughly like idli/dosa batter—not watery.

The cooked rice is important here. It contributes to the soft, slightly spongy texture.

3. Add yeast & ferment

Mix in:

½ tsp instant yeast

¼ tsp salt

Cover loosely and leave somewhere warm.

Allow approximately 6–8 hours for fermentation. Kerala Tourism gives 6–8 hours, while some soft versions work in 4–5 hours depending on warmth.

Don't judge it only by the clock.

Look for:

• batter visibly risen
• slightly bubbly/foamy surface
• pleasant fermented aroma
• lighter texture

If your kitchen is warm, it may be ready earlier.

4. Add the elaichi

Once fermentation is complete:

Add your finely powdered seeds from 2–3 cardamom pods.

Taste the batter.

Adjust:

• sugar
• salt
• cardamom

Then fold/stir gently. Don't beat the batter vigorously and knock out all the air.

5. Steam

Grease a round steel plate or shallow cake tin lightly with ghee.

Pour the batter to about ½–⅔ of the height—leave room for it to rise.

Bring the steamer water to a good boil first.

Place the plate inside and steam on medium heat for around 20–25 minutes. Kerala Tourism recommends 20–25 minutes; another traditional version uses 15–20 minutes, so the exact time depends on the depth of your vessel.

Don't keep opening the lid.

Test with a toothpick or skewer. It should come out clean.

The 4 things that will make the biggest difference

1. Don't make the batter watery.

This is probably the easiest way to end up with a flat, dense vattayappam.

2. Don't over-ferment.

You want a well-risen, airy batter—not one that has collapsed and developed a strong sour smell.

3. Add elaichi after fermentation.

This is particularly useful for your preference for a light elaichi flavour.

4. Don't over-steam.

Once it's cooked through, stop. Excessive steaming can make the texture firmer and drier.

My preferred schedule

If you're making it for breakfast:

Night before — 7 PM

Soak rice.

Next morning — 7 AM

Grind batter + add yeast.

7 AM–1 PM

Let it ferment.

1 PM

Add cardamom and adjust sweetness.

1:15 PM

Steam.

1:40 PM

Rest for 10 minutes.

1:50 PM

Cut and serve.

That gives the fermentation plenty of time without requiring you to continuously work on it.

One final suggestion: I would make the first batch without raisins or cashews. Get the basic vattayappam texture and elaichi balance right first. Once you're happy with that, you can decide whether you want the traditional raisin/cashew topping..

Travancore Style Chicken Fry Recipe

 

Trivandrum Chicken Fry

Travancore Style Chicken Fry Recipe

This style of chicken fry is popular in the Travancore region of Kerala. It is spicy, aromatic, coated in roasted coconut, curry leaves, and shallots, giving it a deep, authentic flavor.

: Ingredients

For marinating

* Chicken (with bone) – 1 kg

* Kashmiri chilli powder – 2 tbsp 

* Hot chilli powder – 1 tsp (adjust to taste)

* Coriander powder – 1 tbsp

* Turmeric powder – ½ tsp

* Ginger-garlic paste – 2 tbsp

* Black pepper powder – 1 tsp

* Garam masala – 1 tsp

* Fennel powder – 1 tsp

* Lemon juice – 1 tbsp

* Salt – 2 tsp

* Coconut oil – 2 tbsp

Marinate for at least 1 hour (overnight is even better).

To fry

* Coconut oil – 4 tbsp

* Shallots – 200 g, sliced

* Curry leaves – 3 sprigs

* Green chillies – 3, slit

* Ginger – 1-inch piece, julienned

* Garlic – 10 cloves, sliced

Roasted coconut masala

* Fresh grated coconut – ½ cup

* Black peppercorns – 1 tsp

* Fennel seeds – 1 tsp

* Dry red chillies – 3

* Curry leaves – 1 sprig

Method

1. Dry roast the coconut until golden brown.

2. Add peppercorns, fennel, red chillies, and curry leaves. Roast for another minute. Cool and pulse into a coarse mixture (do not make it into a fine paste).

3. Heat coconut oil in a heavy pan.

4. Fry the marinated chicken on medium heat until it starts browning.

5. Cover and cook for 15–20 minutes until the chicken is nearly done.

6. Add shallots, ginger, garlic, green chillies, and curry leaves. Sauté until the shallots turn golden.

7. Sprinkle the roasted coconut mixture over the chicken.

8. Cook uncovered on low heat for 8–10 minutes, stirring gently until the masala coats the chicken well and the edges become crisp.

9. Finish with a pinch of freshly crushed black pepper and a few fresh curry leaves fried in coconut oil.

Tips

* Always use coconut oil for the authentic Travancore taste.

* Bone-in country chicken gives the best flavor.

* Avoid adding water; let the chicken cook in its own juices.

* The roasted coconut should be coarse, not powdered, for the traditional texture.

Serve hot with:

* Kerala parotta

* Kappa (tapioca)

* Ghee rice

* Steamed matta rice and moru curry


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