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HEART and SOUL

by on in Uncategorized

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There is something about that spacious, brightly lit studio at Tripunithura that simply makes you want to bake. This studio is where SWATHY PRATHAP, OWNER and PATTISSIER, AME whips up some edible French romance! Hailing from a family of talented cooks, the love for good food was deep rooted, however, being as unique as the pastries she now bakes, Swathy ventured into the world of baking.

Post her PG in Public Relations from Chennai, Swathy delved into the art of French pastry at the celebrated Cordon Bleu, Paris, under the tutelage of Pierre Herme, a renowned pastry chef. “Paris was great! It is a city of inspiration. I was thrilled to study at Le Cordon Bleu! Just imagine studying in the same prestigious institute as Julia Child! It was an amazing 9 months!”

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Swathy’s enthusiasm was infectious as she recounted the very first cake she baked as a child. “It was a chocolate cake. I used to bake along with my aunt at my dad’s place. I really got into French pastry while I was studying in Chennai. I loved how unique French desserts were; the intricate nature of the techniques applied appealed to me quite a bit!”

Back in Cochin, Swathy launched her brand of signature French pastries; with an equally delightful name AME (pronounced AM) which means SOUL. “I personally feel that when you bake something, you pour so much of your soul into it. There is so much pleasure in making beautiful and delicious delights that every loves to dig into!” The second edition of On Fleak acted as the launch pad for Ame and the response Swathy received was mind blowing! She had a selection of Entremets (A layered French dessert with different textures and flavours), macarons and madelines; all of which sold out like, well, literally hot cakes! She receives high praises and a large number of orders for her exquisite CHOCOLATE and RED VELVET ENTREMET which I was very lucky to sample. With layers of delicate and airy chocolate mousse, red velvet cake and lovely chocolate crunch, all coated in a mirror sheen glaze, every spoonful was thoroughly enjoyed! I was also presented a citrusy PASSION FRUIT and RASPBERRY ENTREMET that was delectably sweet whilst being tongue tingling tart at the same time!

MACRONS PACKAGING

Swathy did face a little bit of anxiety as she entered the Cochin market with Ame. “Cochin is a developing market for French pastry. It is however, very encouraging to note that the market is indeed growing and people are more open to try out unique cuisine and flavours. Even when it comes to availability of premium ingredients for baking. I remember how I had to travel all the way Mumbai to pick up good quality chocolate and now, it is possible to source it here in Cochin. I do import a lot of my ingredients even now. For me quality is everything and I want to ensure that every dessert I serve is consistent in that regard.”

Speaking about a competitive market she has ventured into, Swathy spoke with complete confidence. She agreed that there were several talented bakers present in the city and each of them have created their own alcove in the baking society; however, she is absolutely confident about her skills as a pastry chef and that is key to a successful venture.

ENTREMET CARAMEL COOKIE DISECTION

“Orders for Entremets need to reach me atleast 3 days in advance. The thing with entremets is that each layer is individually prepared and then assembled and that takes a lot of time and effort. Be it the mousses, the sponges and the glaze, all layers are prepared separately and they all have their own unique techniques of preparation. Would you believe, an entremet takes about 20 hours to set properly? I will be purchasing a blast freezer soon and this would bring down the setting from 20 to about 2 hours.”

The future seems quite thrilling for Swathy. She was always fond of putting up a small sit down café that serves only French pastries. “I would love for people to try a variety of unique desserts; I love to make flavours that I enjoy eating myself. I am such a big fan of citrus flavours and puff pastry. I can’t wait to start introducing the goodies I have up my sleeve! Palmiers, Paris brests…there are so many!”

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All the best Swathy! Thank you for bringing a little piece of Paris to Cochin.

Price Range: (Entremets- Rs.3000 onwards, Macarons: Rs. 60 onwards (per piece))

Please visit Ame at:

www.facebook.com/amebyswathyprathap

www.instagram.com/amebyswathyprathap

To place orders, please call: +919567266393

 

FLUFFILICIOUS WONDER!

by on in artist, baker, cakes, chocolate, desserts, food personality, food venture, foodstories, home baker, interview, review

“When you deliver an immense order, the feeling of accomplishment is amazing!”

I love innovation…ok let’s just say that saying I love innovation would be an understatement.

 

My venture Letsstalkfood was started with the intent to showcase creative food entrepreneurs who bring a difference to the amazing variety of food we eat and excite people even more! I am always on the lookout for that oomph factor and two weeks back, I was thrilled to catch up with a home baker whose fantastic range of innovative cupcakes turned on the Letsstalkfood innovation radar in a jiffy!

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Presenting SARAH ZIA ADEEL of FLUFF IN A CUP! I have always noticed a difference in the way Sarah approaches baking. There was always something about her posts that made me wonder what’s next in store. Come her new project #FLUFFILICIOUSFRIDAYS I was completely bowled over! But then we are getting ahead of ourselves. Let’s begin at the beginning!

Fluff in a cup took root 4 years ago. “My mother has been my biggest inspiration. She is a very talented baker. She loved baking cakes but she wasn’t as much into baking cupcakes. When she handed down her recipes to me, I decided to use them to go the cupcake route.”Sarah initially started experimenting with vanilla and chocolate cupcakes. Following a large number of orders from family and friends, she was inspired to start her own FB page with the name “Fluff in a cup” suggested by her little brother.“My very first order was for a wedding. I had to make 75 cupcakes. It felt great!” Sarah is a baker who belongs to a time when home baking and cupcake artistry was a rarity. And thus with orders pouring in, her name began to spread through word of mouth.

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“My most innovative flavour when I started out was chocolate chip cupcake. It was quite a popular flavour. I was always interested in trying out new and different flavour profiles for my cupcakes. I was never inclined towards fondant cakes; I always preferred buttercream and ganache.”

Her biggest and best order to date was a corporate order of 200 plus cupcakes. It was a challenge none the less but Sarah loved every minute of it. She thanks her husband for being a lucky charm as she claims she always gets big orders when he’s around! “My husband has been a constant source of encouragement. He was the one who urged me to take up the order and give it my best. My mother helped me and it was such a moment of pride bringing it across to the company.”

 

 Fluff in a cup is famous for its Ferrero rocher cake; not to mention an umpteen variety of cupcakes such as the marbled kit kat, cookies and cream, snickers and salted caramel. Her unicorn cupcakes were featured in Comedy Central on instagram. Apart from brownies, Sarah also specialized in decadent brownies, the red velvet and cream cheese and the nutella brownies being the most sought after.

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Keeping in mind constant innovation, FLUFFILICIOUS FRIDAYS was conceptualised where a new variety of cupcake flavour would be introduced every Friday resulting in a total of 5 new flavours every alternate month. The flavours and combinations are unique and delicious! This month saw: Dulce De Leches, Rose and Pistachio, Chocolate Cheesecake, Neapolitan and the show stopper, Éclair cupcake! Thrilled by the sense of culinary adventure, I approached Sarah to make something extral special for Letsstalkfood, a cupcake that centred around richness and decadence.

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After a week or so of planning, deliver she did, the SORRY, NOT SORRY cupcake (which I had the utmost privilege of naming). A moist chocolate cupcake with a rich cream cheese centre, frosted high with luscious chocolate buttercream, studded with nutty, fudgey brownie bites and drizzled with milk and dark chocolate. If that doesn’t scream decadence, I don’t know what does! It was such a fabulous collaboration! Sarah was also a patient teacher as I tried my clumsy hand at frosting the cupcake! It was so much fun and strangely therapeutic!

The most challenging aspect of being a home baker is the immense competition. There are so many home bakers around, a constantly innovating product range and consistent deliciously goods are the only factors that will help you stay above the back. “Home baking is a wonderful business. You are your own boss” says Sarah. “So many things can be done with one tiny cupcake, it’s amazing! To all home bakers out there wanting to go large scale, I would say do it!”

 

 

VANILLA NO MORE!

by on in cakes, food personality, food venture, foodstories, home baker, interview, review, vanilla bean cakes



“I love simple cakes. Whichever cake I make, I want people to want to immediately cut a big slice and eat it!” says LAKSHMI RATISH, Owner and Baker at VANILLA BEAN CAKES, Tripunithura.

My introduction to Lakshmi’s baked delights was truly serendipitous in nature. Many months ago, my boss walked in with a box full of cute little chocolate cupcakes. As corny as it may sound, it was love at first bite! I had yet to taste a cake as moist as the one I was chomping on! And that buttercream! It was something special indeed! Unfortunately, the box didn’t have a label and I was left floundering for a little while. A few hours later, after a ton of enquiries I finally zoned in on Lakshmi and Vanilla Bean Cakes.

In my quest for good food and terrific food entrepreneurs, I always like to shine the spotlight on those who want the edibles they make to create a difference. Lakshmi is one such person! “More than anything else, my research is on how to make my cakes as moist as possible. I don’t use any artificial ingredients to do the work for me. Naturally enhanced moistness is the key factor I focus on when I bake my cakes.”

And moist it is! Lakshmi’s cakes have this fantastic combination of textures which I love! Her cakes are dense but with a moistness that is beyond compare! That is the kind of cake I love indulging in! Before settling in Cochin, Lakshmi was an HR manager working in a leading oil and gas company. She came into baking purely by chance, again serendipitous! A horrible mishap with her daughter’s first birthday cake led her to vow that only she would bake her daughter’s birthday cakes in the future. One thing led to another and for over 3 years, Lakshmi has been baking for her family and friends. Finally in 2015, Vanilla Bean Cakes took root and there has been no turning back.
“I’m someone who cannot sit idle. I constantly want to keep myself engaged in something or the other” she says as she sat on the couple rapidly shaking her foot “The orders for my cakes and cupcakes come from mostly word of mouth. I’ve been blessed to have many repeat clients.”

The home baking scene is quite competitive in Cochin and Lakshmi agrees as well. “There are so many enterprising home bakers in Cochin! The competition is intense. What I feel that if what you give your customer is tasty, then they will keep coming back to you. I love that customers are slowly straying from the usual chocolate and vanilla and trying to experiment with various flavours and types of cakes. I personally love naked cakes!”

Lakshmi has one basic cake flavour: Vanilla, which is a special recipe which she tweaks to produce a myriad of different flavours and textures. Her forte is heavy, dense moist cake and I for one am not complaining. She recalled some of her top favourite cake orders. “One of my most favourite orders was an orange clutch bag I made for a customer’s fiancée. He was just getting to know her and asked me to make a cake in the form of her favourite clutch purse in her favourite colour, orange. It came out well. This has infact turned out to be one of my signature cakes.”

Lakshmi focuses on simple cakes that look homemade and taste delicious. Vanilla Bean Cakes has baked goodies for every budget.  “I love doing tall cakes! They are so pretty! Customers are slowly getting attuned to varieties and that’s a relief because there are so many things I want to try” gushes Lakshmi. But it’s not been a pleasure trip all along. There have been several challenges that have been overcome, especially as mum to a rather energetic pre schooler. Word of mouth is considered to be the most effective medium but Lakshmi agrees that she needs to up her online promotions. As a staunch believer doing things yourself, Lakshmi has come a long way as a home baker. “Learning on your own gives your cakes a signature touch. There is a lot of research that goes into perfecting a recipe and I enjoy it!”

Lakshmi had a hoard of goodies waiting for me to sample. A box of RED VELVET AND CREAM CHEESE BROWNIES, they were super moist and chewy with the knobs of cream cheese adding a lovely tanginess that cuts through the rich red velvet. 


Another flavour profile with the red velvet was a box of RED VELVET CUPCAKES WITH CREAM CHEESE. It may sound like just another cupcake but oh wow! The moist factor is out of this world! 

The final box contained some BLUEBERRY CUPCAKES WITH LEMON BUTTERCREAM. The cake was as always dense yet moist with hidden jewels of blueberries, topped with a seriously delicious lemon buttercream frosting!

Lakshmi had only encouragement for all home bakers and home makers who are would be food entrepreneurs in the making “Do not sit idle. Every person is born with a unique talent, all you have to do is use it! So take that first step, you will thank yourself that you did!”

For orders please call: 9995147119
Visit Vanilla Bean Cakes at: www.instagram.com/vanillabeancakescochin

A SQUEEZE of goodness!

by on in cold pressed, food venture, foodstories, interview, juices, rawsqueezed, review


“Almost 1kg of fruits and vegetables go into making 300 ml of Rawsqueezed juice” says Tess James of RAWSQUEEZED.
With refreshing cold pressed juices delivered to your doorstep, RAWSQUEEZED and its army of five have been making waves in Cochin. The moment I saw the ad for their website on Facebook, I knew I had to try the product. Enter into a cheery website that offered a cornucopia of juices from the simple (Pure Carrot and Pure Orange) to complex concoctions (Liver Lover- Baby Spinach, Carrot and Celery and ABC- Apple Beetroot and Carrot). The wide varieties have one thing in common; they are absolutely delicious and hearty!
“We were a bunch of friends who love great food and always wanted to start a food related business. After several discussions and research, we came to conclude that quality fresh juice delivered home was a niche that was waiting to be filled. We started digging into recipes and consulting nutritionists about a year back. Six months ago SARUN MURALI, Founder imported the required cold press machinery to Cochin and we had a soft launch on April 6th”,shares Tess  who is the brand consultant, content writer, and advisor to RawSqueezed. She works with alternative movements and ideologies close to earth, community and self-care.   

Cochin has been a slightly tough nut to crack when it comes to innovative products, especially the ones lean toward a heavier price range. Rawsqueezed first hit Infopark with a selection of their juices, talking to customers about the health benefits each mix offered and by two in the afternoon, they were completely sold out! With awareness spreading amongst Kochiities, the number of bottles sold slowly started to rise, and with many loyalists ordering juice daily, Rawsqueezed will be starting subscriptions from next month on.
Pure Pomegranate
“I think the biggest challenge we have faced is the feedback about the pricing range of our products” says Tess as she divulges into the amount of effort taken to produce each bottle of juice. First off, the difference between a regular juicer and a cold press machine needs to be understood. In the former, fruits and vegetables need to be mercilessly chopped up and ground bringing about a large amount of wastage. In the latter however fruits and veges can be added whole (skinned) and the machine ensures that every drop of juice is extracted. The remaining waste can be used as bio compost. To get a better idea about how a cold press machine works, visit this link:COLD PRESS MACHINE
More than the amount of wastage, the way the juice tastes in both methods is extremely different. Juices from cold press machines taste vastly fresher, thicker and almost alive! It leaves one invigorated and refreshed!
The quality and safety aspect of fruits and vegetables used for juices is another concern raised by customers. The company is hoping to build their own organic farm source in the near future but for the time being, only the choicest fruits and vegetables (seasonally available) are sterilized and detoxified before it hits the machine. “70% of the so called ‘organic’ produce available in the markets are a sham. In the current scenario, having juice would be considered safer than having a fruit or vegetable whole!” says Tess.
We are joined by Chef James Antony who has over 10 years of experience working with major hotel brands from the likes of Sheraton, Dubai to Taj, India. Pursuance of his food dream lead to him joining the Rawsqueezed team and has been juicing up a storm ever since!  “Rawsqueezed is not just about throwing some raw ingredients together. There is a lot of tasting and balancing of flavours to be made before the product reaches the customer. We use no sugar or preservatives and produce juices aimed not just at quenching thirst but to provide specific health benefits” says Chef James. “For example, COLD BREEZE: Cucumber, Pineapple and Mint is great to ease joint pain, KIWI LOVE- Kiwi, Green Apple, Cucumber and Mint is chockfull of Vitamin C and MIRACLE GREEN- Spinach, Parsley, Cucumber, Lemon, Green Apple and Celery is a Vitamin and Antioxidant factory!”
The team however makes it clear that no amount of fresh juice would substitute a good, healthy food filled with fibre. Raw Squeezed promotes a ‘HEAL YOUR GUT’ option on their website which has an array of detox juices that help your body get the adequate rest it requires.
ABC
The team is planning to add Kottayam, Calicut and Trivandrum into their range of delivery but for the time being they plan to create more awareness and attain more customers in Cochin. With the concept of holistic living and natural hygiene in mind, Rawsqueezed has in mind to include smoothies, a variety of nut milks, chia seeds and cococnut milk based drinks in the near future. They are currently researching good options for drinks during the monsoon.
Pure Carrot
“The community needs to be educated. People need to understand the wealth of goodness our products offer. Cold pressed juice is raw and hence is teeming with live enzymes, carbohydrates, amino acids, vitamins, minerals and antioxidants. With Rawsqueezed, you get your daily target of required nourishment from fruits and vegetables for your body in its most easily absorbable form.”
Cold Breeze

Chef James had brought me three juices to try: ABC- Apple, Beetroot and Carrot, PURE CARROT and COLD BREEZE. I was a little skeptical about the mix of fruits and vegetables but oh wow! It was so good! Rich and thick with the sweetness of Apple and Carrot and an earthy tang of beet,  ABC was a hearty drink. PURE CARROT has become a favorite drink period! It tastes smooth, sweet and nourishing. COLD BREEZE was like a invigorating whisper of cucumber with the sweetness of Pineapple highlighted with fresh mint.
Miracle Green
I am a fan and constant customer. End of story!
For more details/ to place an order, visit: RAWSQUEEZED
Other team member details:

–          SARUN MURALI (Founder)- A vegetarian by choice and an avid cold presser at home, Sarun started the project in early 2016. Passionate about food and owner of Shradha Speciality Products, he has been dreaming about into the business of food for many years.

–          JAYADEV SUKUMARAN (Marketing Manager)- With over 14 years of experience in sales and marketing, Jayadev joined rawsqueezed with the understanding that his wealth of experience and capacity to learn quickly in new environments would help his close friend’s dream venture.

–          JOJI BABU (Delivery Manager)- Handles deliveries across Cochin. With more than 8 years of experience in sales and marketing, his patience and jovial attitude comes highly valued at Rawsqueezed.

–          AJITH (Technical Consultant)- also known as the “Machine Doctor” at Rawsqueezed, he takes care of the cold press and is an ingenious technician.

COFFEE BISCUIT PUDDING

by on in desserts, Recipes
COFFEE BISCUIT PUDDING is a poorer cousin of the Tiramisu which takes half the effort to make with no compromise whatsoever on taste. A non bake dessert so rich and delightful, you’ll look forward to every get together to show off this yum treat! 

INGREDIENTS: 

Custard powder- 3 tbsp

Condensed milk- 1 tin
Milk- 2 packets
Marie Biscuits- 1 small pack
Sugar- 8-10 tsp
Cashews- chopped 50 gms
Coffee powder- 2 tsp
Water- Half Cup
Cherries- To garnish

Method:
To prepare the CUSTARD: 
– In a large saucepan, add one and a half packets of milk, one tin of condensed milk and bring to a slow boil.
– Add the custard powder into the remaining half litre of milk, mix till fully dissolved.
– Pour the custard mix very slowly into the boiling condensed milk mixture. 
– Stir till the mixture thickens. And switch off the stove.
– Roughly chop some cashewnuts and mix into the custard. 

To prepare the COFFEE MIX:
– In a pan add water and sugar. Boil and keep stirring until it takes syrup form. 
– Into the sugar syrup, add the coffee and stir to combine. 

To prepare the LAYERS: 
– In a deep tray, spread a thick layer of custard
– Dip Marie biscuits into the coffee mix (do not soak) and arrange on top of the custard
– Follow with another thick layer of custard, then a layer of coffee dipped biscuits
– Repeat until the topmost layer is custard
– Stud the top layer of custard with cherries to garnish
– Refrigerate overnight to attain perfect layers.

– This dish is best served with a dollop of cream or fresh fruits to cut through all the richness. Enjoy! 

PIGGING OUT with Ranch Pork

by on in DLG, farmers market, food personality, food venture, foodstories, interview, ranch pork
“Our meat has a traceable lineage” says Mr.O.K.Sanjit, CEO and Chairman of DLG, the parent company of RANCH PORK.
Mr. O.K.Sanjit
I was drawn to the On Flea K solely because of news from foodies far and wide about a rather exciting stall that was wooing everyone with their amazing pork barbecue! I wound up at the Ranch Pork stall with the tantalizing aroma of barbecue being my sole guide! Tending the pit and dishing out plate upon plate of glistening, barbecued pork chops, succulent grilled ham and juicy ribs, (all smothered in a house made barbecue sauce that was beyond mind blowing) was a rather jovial individual whose excitement and energy was quite contagious. Ranch Pork sold out on both days during lunch and dinner; which was of course no surprise! The people crowding the stall fell in love with the tender, delicious meat and the pure effervescence that was O.K!
The following Saturday found me in conversation with Mr. Sanjit at the swanky DLG office in Tripunithura. As an individual who was well travelled, he did have some exciting tales to share with me…about the time he became a cook at a mutual friend’s house in the US when his visa expired or how about the time he turned from cook to accounts manager due to his prowess with numbers or how about the time the accounts manager turned owner of several companies…yes…Mr.Sanjit had some fantastic tales to share!

 

A farmer by choice, Mr.Sanjit had his beginnings in the field of electronics, then sales, real estate and finally into farming. “Money doesn’t excite me. The excitement and challenges of new ventures is what I enjoy. My work chart is like a rocket…it rises and drops…but I do that on purpose because I need a constant sense of challenge.” Explains Mr.Sanjit.
In action at their food stall
Ranch Pork was a venture that was entered into solely for the reason of trying something new. With a deep rooted love for animals, Mr.Sanjit decided to try a hand at farming and livestock breeding. From breeding the company moved to sale of pork meat and products sensing a wide opening for the same. “Goa, Kerala and the North East are the largest consumers of Pork. Till 25 years back, only black pigs was available for consumption. These pigs have no ancestry to trace and their meat is not of the best quality. Pork meat should be rose in colour with good marbelling” Ranch Pork provides consumers with top quality cuts and products made from white pigs that are grown in the most hygiene of environments and can be traced back to their great-greats in France!

 

When the common man thinks of livestock breeding, the used to concept of mating a random animal with another surfaces. That’s not the procedure at DLG. Here, they go down to the DNA level to ensure that the resultant offspring is in every way perfect.  This is possible through the use of a rather fascinating software (yes, software!) into which data of the pig in question and its relatives are manually entered. The software then does its share of mix and match to arrive at which boar and which gilt (a female pig that has not birthed) or sow would produce the ideal set of piglets. There are mainly three strains of dominant pig genes in the world: Land Race, from Europe, Large White, again from Europe and the Duroc from the US; most of the offspring are a mix between the three strains.
Dr.Gopakumar
To explain the software to me, Mr. Sanjit brings in Dr.C.P.Gopakumar, Managing Director of DLG and a pioneer in pig breeding. Prior to DLG, Dr.Gopakumar was working with the Kerala Government in the Livestock Development Board for 18 years. Credited with introducing the Duroc breed in India, Dr.Gopakumar gets right down to business and shows me a hands on run through of the software. “Each of our piglets has a tag which gives every details possible about it; right from its mother and father, grandparents and great grandparents to when it was last vaccinated, its weight etc” shares Dr.Gopakumar. He then proceeds to show me details of a piglet’s grand uncle in the UK and I was beside myself with wonder. The breeders, farmers and sales outlets that handle Ranch pork is also traceable right to who processed the meat and where! This ensures that a safety net is thrown on the product with reference to good quality and hygiene.
The pork farms are located in Mysore, spread across a 100 acres. This farm is the largest producer of Traceable pork in India. The farms upholds international standards through its computerized breeding and feeding programs, management systems and hygiene practices. After birthing, the piglets are fed concentrated feed, corn, rice, ragi and maize. After they reach 20kgs, they are handed over to documented farmers for fattening. When the offspring reaches a desirable weight of 120kgs, they are bought back from the farmers by DLG. “120 kgs is the standard/ideal weight for a pig. At this weight, the meat to fat ratio is pretty much even. After 120 kgs, the fat ratio increases and the ensuing product becomes less than desirable.” Says Dr.Gopakumar

 

“Our hygiene conditions at the farm are extremely stringent. Even if I want to visit the breeding area, I will be put under quarantine on a resort located in the farm for 48 hours. On the 49th hour, I will be allowed to visit the breeding area, after a chemical cleanse and appropriate attire!” shares Mr. Sanjit. Ranch Pork supplies portioned meat- Prime cuts, chops, ribs, around 10 types of loins and baby back ribs and processed meat products such as sausages, bacon, ham and salami all throughout India.
There are several non vegetarians who have an aversion to consuming pork. This stems from the belief that pigs are unclean animals. The gentlemen at DLG believe that the knowing the pedigree of an animal helps dispel many of the quality and hygeiene rumours surrounding the animal. Around 90% of the animals that come to Kerala are from the roadside but DLG provides meat that is traceable and high in quality.
“The time at which meat is cooked and consumed is quite crucial. For the meat to be juicy after cooking, it should be able to hold water. The best time for consumption is 2-4 hours after the meat I processed. Do not put the meat into the fridge fresh from the butchers as this reduces water holding capacity. This makes the meat dry and mealy once cooked” Says Dr.Gopakumar. DLG thus does not sell pork wholesale to suppliers. The meat stored at the right time and temperature is packaged and branded and then sold to various suppliers. The product has been such a hit that advertising was not really deemed necessary for the time being. Word of mouth has been their greatest ally, what with satisfied customers spreading the word across town.
“It took 7-8 years to build up Ranch Pork. The first two years were dedicated to the set up. No business becomes successful without a solid base and that is what we did to get a strong stand in the market. We are sure we can keep our customers happy and thusly we can be assured of a positive future for Ranch Pork” says Mr. Sanjit in conclusion. Letsstalkfood wishes you more success for the years to come!

 

Visit: Ranch Pork Farms to read up about the company. You can also purchase products online, home delivery available.

Baking things the JEEMOL way!

by on in artist, baker, eva's healthy bakes, event coverage, food personality, food venture, interview
The woman behind Eva’s Healthy Bakes
I met Jeemol Koruth Varghese, OWNER AND BAKER at EVA’S HEALTHY BAKES at the On FleaK hosted at the Gymkana Club. Surrounded by mountains of delicious baked delights, this chirpy baker was all about “big things come in small packages!”
The class all set to bake
A conversation ensued, a goodie box of lip smacking baked sweet and savories sent in for a review and I decided that Letsstalkfood simply had to be present at Jeemol’s next baking class!
Delicious, Cheesy pizza
Last Sunday found me outside KK arcade (diagonally opposite Radisson Blu) doubtful of my sense of direction when the smell of rich, buttery garlic rolls beckoned me in! A few floors up, I saw on display freshly bakes pizzas, olive and tomato studded focaccia and golden loaves of bread. I also saw Jeemol surrounded by a dozen students ardently explaining baking with a passion that was contagious.
Golden Loaves ready to go under the knife
 A warm smile and hug later, I sat in rapt attention as I was given a crash course in baking. Other than the focaccia, milk and wheat loaves and pizzes, the other recipes that were being taught were garlic rolls, cinnamon rolls, masala buns and Dil Kush.
Jeemol addresses the class
A proud mother to three little darlings, Jeemol says that her children love bread. She has inclined her recipes towards healthier versions and the multigrain added into her muffins, brownies and pies don’t stop her children from gobbling up the freshly baked goodies right as they come out of the oven!
I have a terrible weakness for olive and tomato focaccia
“Baking is love made visible” says Jeemol and we all smile. “Baking is an art that requires all our senses. It is a process that is absolutely rewarding. I love making bread for my family. There is such joy in seeing the smiles on their faces.”
Oh so soft loves of wheat bread
Jeemol takes the class through various aspects of baking, from kneading the dough just right and the kind of fillings to put in to different baking temperatures and storage. It’s amazing how so much knowledge is packed into one tiny, energetic person!
Unearthing baked treasure
Though I just pottered around helping with the dishes and didn’t really get my hands around the dough, there was a palpable sense happiness as the class shaped and stretched their balls of dough. Their happy squeals when the milk bread was cut into perfect, delicious slices was one of the highlights of my review!
Picture perfect slices
Jeemol, proved an excellent mentor, helping whenever necessary but mostly giving free reign as she believes that each person has his/her own style of baking. Once the basics of baking are down pat, individual styles can be nurtured along with recipes so that something new and even more delicious could be created out of the ever versatile dough!
The primordial dough from which all baked goods evolve
“I am emotional when it comes to bread. To me, bread is an absolute passion. Bread making is a constant learning and you must have a connection with your dough; then all falls into place. You learn only the method from this baking class but the art of baking with passion you learn all your own!”
Cinnamon raisin rolls all set for the oven

You said it Jeemol! Bake on!
The makings of butter garlic rolls

Visit Eva’s Healthy Bakes on Facebook or Message in @evashealthybakes on FB messenger / you could also call: 09526634777

Get set, bake!
Coconut, cherries and spice mix to be stuffed into the dough for Dil Kush
Here we go!
Let’s get rolling!
X marks the spot
A Christmas style braided wreath heading towards the oven

My LOVE for PALAARAM

by on in food personality, food venture, interview, Palaaram, restaurant review, review
“When people come to know that our freshly baked bread has a shelf life of only two days, they actually think it’s not of the best quality!” chuckles Shameel, one of the OWNERS of PALAARAM.
Palaaram, a cozy eatery located on Airport Seaport Road has a warm air of welcome right from when you enter. The décor will have you wonder what minimalist modernism has in common with vivacious Malabar cuisine. The answer hits you when you sit and observe for just a little while. Your eyes rove over the bakery like set up at the end of the room with a delectable array of pastries, homemade goodies, rows and rows of jars filled with much loved malayali evening snacks. It just brings to mind how accommodating Malabari cuisine is when it comes to a grand mix of tradition with a modern twist.
I had the pleasure of catching up with the three owners of Palaaram; SHAMEEL, SHAHEEN and HIMA. We chat enthusiastically about how food and related trends have evolved drastically over time. “Nowadays people are very conscious. They know what they want to eat. There are many choices available to them and many consumers are aware of what they like and dislike” shares Hima. A lot of time and effort was thus spent on market research to understand what it is that the consumer is looking for. “We have ensured that the food we provide is clean, hygienic and of top quality. Home cooked food with good quality ingredients always wins hearts (and tummies) over” says Shameel.

The success that Palaaram enjoys can be credited to Umma, mother of Shameel and Shaheen, the woman behind the recipes that have food connoisseurs across Kerala buzzing nonstop about the eartery. Umma is a food icon when it comes to traditional fare and has been in the catering business for over 25 years.  Flanking her are Shamla Salama, her sister Arifa Synudheen and Hiba, Shameel’s wife.

With their roots in Parvoor, Palaaram started the first of their restaurant outlets in the same compound as their residence, dishing out platters of freshly made Kozhi Pidi, Kunji Pathiri and several other delectable delights. I love the fact that their central kitchen is accessible to the diners with tours on request. The food gets prepared fresh every day at Parvoor and is then transported to their two outlets. 

“The kozhi pidi and kunji pathiri that are in high demand were initially part of the special menu that we have every day. With the increase in demand, we made it part of our permanent menu. They are our biggest sellers!”
When asked about the décor, the idea of a mix between the English and Naadan emerged. Hiba and Shameel were initially in London running a catering business there as well. Coming back to India the family delved headlong into the food business along with Umma (who did her catering locally) and thus Palaaram was born. Palaaram enjoys a throng of customers around lunch time consisting of families and IT professionals, besides the 35 seater area located below the main restaurant catering to small parties and get togethers. Palaaram also does home deliveries.
The owners did face some issues in terms of imparting an understanding of the cuisine they serve. Most of the customers who came in, ordered only dishes they were familiar with. One on one interaction with the customers helped customer start experimenting with the variety of dishes and drinks Palaaram had on offer. Word of mouth played a major role in bringing in customers and very soon, Palaaram was one of the most talked about eatery in Cochin.
Apart from the selection of sweet and savory dishes, Palaaram also has packaged spices, home made pickles, chutney powders, tea time sweets and salty snacks giving the impression of a charming little bakery from yore. Almost all customers who dine in have remarked on the freshness of the food. “Customers are extremely happy when they are served delicious food that tastes fresh. A unique food preference we have noticed is that youngsters and children try traditional dishes such as Ney Chor or Shaap Curry whilst our older set of customers prefer cold coffee and burgers. We really respect the fact that the youth are embracing tradition when it comes to food.” Says Hima.
Palaaram boasts of a variety of Pidis, frozen snacks such as samosas, cutlets, spring rolls, Unakya and others. Christmas and special festivals host several types of Mappas, Tharavu Varuthu Arachathu and many more! “We also make to order for functions and snacks. So many customers are interested in seeing how these special snacks are made and we are happy to let them visit our kitchen any time. We do make other cuisines too but it will definitely have a palaaram touch” says Shaheen
Without further ado, I was brought an amazing spread of goodies for me to sample; starting with the MUNTHIRI VEVICHATHU: a pure, pulpy concoction of boiled down grape boats of a rich earthy flavor and a beautiful deep maroon that is absolutely seductive! 
This was followed by a drink of NARUNENDI  with COUS COUS. This drink was sweet and delicious and had a lovely cooling effect. The Narunendi root is in fact boiled for over 6 hours and the syrup is then used to make the drink.
My absolute favorite drink however was the PAAL SARBATH! Oh my good lord! I could drink this by the gallon! 
The cold milk mixed in with a base of narunendi syrup just hit all the check marks in my book! To go to Palaaram and not order the Paal Sarbath would be sin my dear foodies! 
What followed the glass of cool paal sarbath was a plate of KUNJI PATHIRI- BEEF, cute little soft handmade morsels, the creaminess of which paired beautifully with the spicy pieces of beef.
I was also served the DRAGON CHICKEN, which was super fresh, sans ajinomoto with perfectly cooked chicken strips sautéed with ginger-garlic, pepper and a variety of sauces.
I tasted the KOZHI PIDI, which was rich and mild with a creamy coconut milk base.
The tasting session was rounded off with THAVA FRIED PRAWNS which were fantastic! The prawns tasted as fresh as ever, fried to perfection and the masala, simply stunning.

“We started discussions two and a half years back and on April 18th, 2015, our Parvoor outlet was set up followed by the seaport-airport road on March 23rd2016 and the Aluva outlet on Nov 23rd, 2016. We are very happy that we have done what we set out to do. Expansion will be slow but steady and we hope to spread the love for Malabar Cuisine across Kerala!”

EVOLVE back in time

by on in artist, food personality, food venture, foodstories, interview, primate, raw foods, restaurant review
“I don’t want PRIMATE to be seen as a restaurant. It is a natural concept” says ELDHO PACHILAKKADAN, OWNER of the first raw foods eatery in Kerala. Walk into Primate and somehow, you feel at ease. The room is airy, bright and boasts of a certain natural setting that many restaurants lack nowadays.
Eldo is part of TNHS-The Travancore Natural History Society, an NGO that conducts bio diversity surveys; studying the food, habitat and life cycles of various species; the findings of which have coxed him to turn to a naturalist movement. An architect by profession, it took Eldho 5 years to shift to a way of life that looks to a harmonious co-existence with nature.
“Nature has a deep relation with food. Every animal has a duty. Take for example pollination. The way we live right now throws off the delicate balance of nature. Not many people understand the alarming facts. Animals generally are quite healthy upon inspection. This is because they derive their nourishment directly from nature. This is where we humans suffer a lapse. When we process the food nature provides us through cooking, we lose sight of our position in the cycle.” explains Eldho.
Several customers who visit Primate out of curiosity have become regulars; each with a different purpose. Be it weight loss, detox or a plain communion with nature, Primate holds the key and all of its customers have embraced the concept with absolute delight! “We live in a kill and survive environment; mostly because those are the skills that have been handed down to us. If only we tried to grasp our environmental role, we would be able to live harmoniously  along with nature.”

According to Edho, food is a medium through which stories could be conveyed. It is a basic necessity without any secrets. Food, he says, should never hold any secrets. With this thought in mind, Primate hosts classes that help customers understand how to best prepare raw food without losing any vital nutrients. The Primate Kitchen uses only organically grown produce with nut milk substitutes for cow’s milk. What I found most interesting was the artistic creation of similar tastes. A lot of taste testing went into each of the offerings at Primate in order to make them resemble their counterparts made using milk, cheese, meat and cooked foods.
“A vegan is different from a naturalist” says Eldho “Naturalists understand what man is and his role in the environment and lives accordingly.” Cochin being Eldho’s hometown, seemed like the best place to start something as unique, what with the multitude of concept restaurants mushrooming everywhere. Apart from serving raw foods, Eldho dishes out a side of philosophy which many customers listen to in rapt attention. 

“Three families have already shifted to the naturalist movements” says Eldho with a big smile “all our staff members are also naturalists. I was a non-vegetarian with an intense love for pork, but shifting to a naturalist way of life has been a calling. I cannot move from something I believe in. Keeping requirements of people in mind, we have also introduced biriyanis which are cauliflower based with dried onions, nuts, raisins, broccoli and carrots. We have patrons who swear by it!”

Food can be identified using just our senses. Our powers of sight, smell, touch and taste; that is the natural way of identifying edible foods. “One needs to change the environment through one’s diet. It is not just the food habits but the overall lifestyle and outlook as such that needs a change. We need to become more attuned to nature.” Says Eldho.
Eldho brings out an array of delights for me to review.  I start with a delightful and tangy lime cooler replete with the luscious full bodied honey.
I can’t tell you how big a fan I am of their spring rolls! A yum medley of fruit and vegetables wrapped in crunchy lettuce leaves. Dip into their chunky and piquant house made tomato ketchup and get set for some firecrackers exploding in your mouth!
The taco salad was a thing of beauty! A delicious nut based sauce mixed into some chunks sweet papaya, pineapple and juicy vegetables topped with more of their house made tomato sauce.  Scooped onto a leaf of purple lettuce, each bite was absolute delight!
The happy cow salad was a tame little prince when compared to the fiery queen I had before. A creamy mix of chopped up veges was filling and quite mellow on the tummy!
 My utmost favorite I’d have to say, was the crudité with labneh! Labneh is traditionally made from Greek yoghurt; the Primate counterpart however is cashew based. It paired  beautifully with the 
succulent pieces of cucumber and peppers lifting the overall taste to a whole new amazing level!
We wrapped up the tasting with a trip of desserts: Cheesecake, choco-nut ball and cookie. I cannot believe how perfectly the tastes and textures of the desserts had been mimicked! The cheesecake was nut milk based, with a moist base of walnuts and raisins. I was floored by that choco-nut ball made with nuts, dates and cocoa, sprinkled with desiccated coconut. The cookie was moist and nutty drizzled with a rich dark chocolate sauce that could be lapped up on its own!
“I wouldn’t force anyone to change but I do pass on the message and hope logic strikes!” says Eldho in closing.

A Home away from Home!

by on in aangan, food personality, food venture, interview, restaurant review
“I didn’t advertise before opening AANGAN because I am someone who truly believes in word of mouth” says AJAI ASHOK, OWNER. And word of mouth seems to have worked really well for Aangan. When I visited the restaurant for the interview, it was packed; mostly with families. 
Like most individuals who carve a niche for themselves in the food industry, Ajai’s background is in no way related to food;  in fact, he is a Qatar based chartered account. He landed in Cochin with the sole intent of shifting his talents to business and the restaurant business was discovered to be one of the most lucrative options Ajai could turn to.
The ideal location for the restaurant took a little more time to lock in. “I felt that Palarivattom is developing rapidly and there were only 12-15 notable restaurants in this area. A proper multi cuisine restaurant that caters to families was absent and hence, I decided to fill this gap in format. Aangan is located in a large residential area with a lot of NRIs and this proved to be a huge market for the restaurant.” The response that Aangan received shows that Ajai has snapped shut that gap for a good family restaurant. Aangan also has a party hall that can accommodate upto 150 guests. Besides the walk ins, Aangan also has a delivery service of 5km radius. About 30% of their orders are home deliveries.
I was served a welcome drink the moment I arrived. This practice is for all guests mind you. It was a glass of Papaya juice but because of my allergies to the fruit, they were courteous enough to serve me a refreshing glass of lime mint cooler abuzz with a pleasing bite of ginger. As mentioned earlier, Ajai is a staunch believer of word of mouth advertising and he makes it a point to interact with all diners who come in. In fact, he has created a personal rapport with most of the repeat customers. The great ambience, reasonable cost and the exemplary service has most of the diners coming back in hoards. “I am not a foodie but I believe in providing the best food teamed with the best customer service. My mother is a fantastic cook hence I have learnt to appreciate good food. More importantly, I want my customers to feel a sense of comfort at Aangan.”

A market research of families who frequent restaurants revealed that most of them prefer a homely atmosphere even while dining outdoors. Most families want relatively quiet, clean settings with ample parking facilities. The most unique factor that Aangan has to offer is that almost 70% of the products used to prepare the dishes come from Ajai’s farms! Apart from the chicken and beef brought from outside vendors, curry powders, most of the vegetables, spices, coconut oil and seafood come from the family farms. Even the paneer and sauces are made in house. 
The goal behind this sort of a production method is to provide the customer with healthy, pesticide free food. Aangan serves seven types of cuisines; Kerala, Continental, Thai and Chinese to name a few (ajinomoto is not used while preparing any of the dishes). Apart from serving only whole wheat chapathies, the restaurant also avoids frozen foods as much as possible. “It is difficult to introduce healthy foods to customers. Many want the softness of maida breads over healthier wheat alternatives. Then again, everyone has individual tastes and so satisfying everyone will be out of the question. But yes, there are many customers who appreciate the sincere efforts taken.” Says Ajai.
The restaurant industry is one where there is constant learning, and Ajai is up to the challenge. He does all the purchasing for the restaurant and thanks to his supportive staff; he has been able to run the restaurant like a well-oiled machine.
I couldn’t wait to try out some of the dishes and my happy tummy was served masala batter fried prawns and squid to start off. The masala was a delightfully peppery one with a lovely crunch and oh my god the seafood! It was extremely fresh, soft and tender with absolutely no fishy after taste. It was the most amazing plate of seafood I had ever tasted! The freshness was outstanding!  Next up was a sample tandoori platter with portions of tandoori chicken, hariyali kebabs and malai kebabs. I have yet to taste such moist delectable kebabs! The kebabs were soft, easy to cut with just a fork and not drowning in marinade. The marinade, ground from fresh herbs without any food colouring was delicious on its own as well! I really liked the fact that I could taste the succulence of the chicken all the way to the last bite. The house made mint sauce paired really well with the tandoori chicken and it was such a refreshing delight!
The final dish I was served was the paneer butter masala with hot, buttery naans. Oh good lord! The paneer at Aangan is the stuff of legends! The gravy was rich and decadent with generous chunks of the softest, most delicate paneer I have ever had the pleasure of devouring! This is by far the best paneer butter masala I have had in Cochin! I haven’t enjoyed a meal this much in a long time!
“I want Aangan to be more than a restaurant chain. I want it to be an experience. I have in mind a plan to start restaurants with varied themes. I am exploring options regarding the same.” All the best Ajai! You’re sure to go a long way!