CONCLUSION – PATHARE PRABHU COMMUNITY CUISINE

Due to their affluent lifestyle, Pathare Prabhus were often addressed as Sokajis…… Over the years, Pathare Prabhu cuisine has developed into a fine art……. While migrating through Rajasthan, Gujarat, Deccan, Pathare Prabhus picked up different nuances of the cuisines of these states and made it their own……. Thus their journey contributed to the unusual dishes one finds in the community.

Pathare Prabhu Community, usually, are Non Vegetarians……. But, particularly during various religious festivals, the vast repertoire of vegetarian dishes they cook are equally delicious…… Though these vegetarian dishes are prepared with elaborate attempts to make them look similar to non vegetarian ingredients…… For example, while cutting snake gourd for Fried Snake Gourd dish, the vegetable is chopped in such a way so that it resembles small prawns……. Similarly, while cooking Suran (Yam) Curry, it is cooked in such a way so that it is as similar to Mutton Gode as possible.

Being progressive, Pathare Prabhus picked up various cooking techniques like baking during the British Raj…….. Bhanole, a baked cabbage and prawns dish, is an interesting example of how this community adapted a western technique to suit their palate.

Other than the Prabhi Sambhar Masala, Pathare Prabhus have various spice blends which give their cuisine a distinctive subtlety …….. Prabhi Methkut is one such example…… One can cook Bombil Methkutache (Bombay Duck Curry) with this spice blend.

The meals are generally eaten with rice and khakra (chapatis slightly toasted with ghee)……. Coconut Milk Curry is a must…….. Sambhare, Kalvan, Sheer and Gode-Aatle are different types of Coconut Milk Curries.

Pathare Prabhu Cuisine is the result of migration of this community…… It has been wonderful journey through this marvellous cuisine.

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KERALA CUISINE- CONCLUSION

img-20160716-wa0009_1.jpgDue to foreign trade from ancient times, many ingredients were brought into India by traders, be it foreign or Indian, from all over the world…… They transplanted trees & vegetation to India from other parts of the world…… Arab/Indian traders brought in spice plants like cumin, coriander & fenugreek….. Portuguese introduced potatoes, tomatoes, tapioca, cashew nuts, chillies, breadfruit, pineapple, papaya,etc.to India……. Dutch brought in coffee on the higher elevations of the Sahyadri mountain range……. img-20160718-wa0012.jpgBritish cultivated tea in the foothills of Himalayas & the Sahyadri mountains in Kerala……. Different varieties of bananas, okra, yams, tamarind, sugarcane, cloves, nutmeg, etc. also came in through the traders……. Chinese traders contributed cooking utensils & storage containers…… In Kerala kitchens, the Chinese Wok (known as Cheena Chatti), is a must……. Homemade pickles & yoghurt are widely stored in Ceramic Jars called Cheena Bharani……. Thus Kerala’s astonishing diversity in cuisine is it’s openness to absorb the foreign influences & merging it with native dishes.

Apart from influenced foods, which is the theme of this blog, the original cuisine is very interesting…… SADYA, a traditional meal served on a banana leaf, includes rice, vegetables curries, side dishes, savouries, pickles and desserts….. Traditionally, the narrow end of the leaf points to the left of the seated guest….. Rice is generally served on the lower half of the leaf.20170918_211042
Curries can be Parippu (lentil curry), IMG-20170904-WA0027Sambar ( lentil & vegetables curry),IMG-20170904-WA0028 etc….. Side dishes can be Avial ( vegetables with coconut paste & green chillies) , Kalan (Yam / Raw banana with curd), Thoran ( sautéed vegetables),IMG-20170904-WA0026 etc……. Rasam (Soup like appetiser)……. Savouries may include Pappadam (fried flatbread made of spiced lentil flour), Upperi (fried plantain chips)…… Pachadi……. Kichadi (Cucumber/ white gourd sour curry made with curd)……. IMG-20170904-WA0024Salads…… Inji Puli (ginger & tamarind curry)…… Pickles (mostly mango & lime) ….. Desserts like Payasam – three types – Paal (milk) payasam, Ada (rice batter) pradhaman and Lentil (Chana/Moong dal) payasam……IMG-20170904-WA0022 Sadya is generally made for festivals like Onam & Vishu and other celebrations.

img-20160716-wa0002.jpgMy journey through the various cuisines of Kerala has been, to say the least, just WONDERFUL…… I have been to this lovely State Of India various times…… I thought I knew a lot about Kerala…… But while going through the various cuisines I discovered Kerala anew…….. In the process learnt a lot about the culture .