‘Stir faster’ I’m told – it seems Indian cooking is not for sissies. Jacob, my tutor, said he’s not a good cook which didn’t sound promising, but then went on to say he’s a great teacher which was encouraging.
This hands-on cooking course takes one to ten days and there is no standing back and watching – it is a learn-by-doing course. I’m here for 3 days and a real asset is having Madhu in the kitchen. He is a great cook – he is also an expert in preparing everything we need: chopping, measuring, slicing, dicing, peeling, blitzing, and blending the ingredients. Even better, he cleans up after we’ve done the cooking and taken the glory!
But before the reflected glory, I’m still ‘stirring faster’ and now expect my right bicep to have developed centimetres and strength before I leave Kerala.
Jacob had introduced me to all the ingredients for my first vegetarian curry – and that’s a trick I’m taking home – this way nothing is left out of the dish.
All the ingredients are lined up in order of use – each container with the exact amount needed. This happens every time we cook – we know the name of the recipe, the ingredients, and how to cook it before starting. In keeping with the learn-by-doing method, we’re not given the written recipe until the dish is complete.
A lawyer for some twelve years, Jacob returned to this family land where, as a solo dad, and with his widowed mother, he farmed Haritha Farm for a while and, impressed by Rachel Carson’s book, Silent Spring, Jacob stopped using pesticides. ‘I’m not an ecocentric or big crusader’ he tells me, ‘I’m human first and just thinking about the next generation.’
The 6.5 acres of land had been in rubber for some ten years and he has slowly ‘. . . turned back the clock. I’m recreating the old Kerala – a small holding which is self-sufficient, plus some to sell’. The land is now producing many fruits, vegetable, and spices, including coffee, coconut, ginger, banana, papaya, pepper, cinnamon, nutmeg, turmeric, and of course jackfruit, a regional, carbohydrate staple. It’s also growing mahogany and bamboo. The bamboo is good for holding water and land as well as a cash crop for scaffolding. He calls it ‘do nothing farming’ and it seems to be working well.
Part of his self-sufficiency and diversified income stream, are four stand-alone bungalows set on the hill behind the main house which he built as homestay accommodation. Sitting on the patio up among the mature trees, birds and squirrels, I realise this is a different type of Indian tourism, eco-agro-cultural. Most cooking classes are show-and-tell, this is a dive-in-and-do-it course.
Over the three days I’m reminded to ‘cook slowly’, to ‘stir constantly’ and, to ‘always have a smile on your face.’ A pressure cooker is essential in an Indian kitchen and I’m also told, ‘cook for one whistle’, or two, or three, depending on the dish.
Evidently Kerala cooking is very much like the state – a fusion state he called it. Over thousands of years trading and the mixing of diverse cultures – Egyptians, Romans, Arabs, and Chinese – all who bought their religions and food. Coconut, originally from the Pacific, is an absolute staple in Kerala, while rice, another primary food was rarely grown here. Of course, the various churches, mosques and synagogues alongside Hindu temples also show its chequered past as a spice trader.
Pimenta Homestay is about 1 ½ hours inland from Cochin but a thousand miles away in atmosphere. Starting the day with freshly ground coffee, grown and roasted there, Jacob ensures his guests have an authentic experience of the culture and flavours of Kerala.
In between eating and cooking guests are taken to various places and saw activities in the area: this of course changes with the seasons. As well visiting farms and food markets, I also saw rubber bands being made in the middle of a rubber plantation; clay pots being made by hand; and the dying art of cotton-weaving. I especially loved watching men decorate trucks with a riot of bright floral motifs, miniature landscapes and messages such as, Save Oil Save India; Prayer is Power; and the common, noise inviting, Horn Okay or Horn Please.
Unlike many tourists’ tours around the world these day trips are personal with nothing for tourists to buy – just great interaction with locals who are rightly proud of their crafts. Well done Jacob, you exude generosity and warm hospitality along with the mouth-watering food lessons.
©Heather Hapeta 2018
Kiwi Travel Writer talks food, travel, and tips 