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foodofile123 · 1 month

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Top 10 Foods You Must Try in Kerala

When someone hears the word "Kerala," the first thing that typically springs to mind is the tranquil scenery the region is known for; the mouthwatering food is the second greatest thing. Kerala is a foodie's dream come true because it is home to numerous diverse cuisines. There is a great deal of variation in the preparation methods, which allows your palate a great deal of freedom to experiment. Having said that, there are some meals that you simply must taste when making travel plans to Kerala. This blog aims to simplify your meal selections for your next trip to Kerala.

Don’t miss these foods when you are in Kerala…!

1. Malabar Parotta And Beef Curry

Most people mistake parotta for the northern parathas. However, this misnomerous similarity only applies to the language, as it is essentially referred to as the Keralites' most beloved food. Once the dough has been mixed and spread very differently, it is created using simple flour, or maida. A quality parotta should always be created with good resonance. Kerala's Malabar area is the origin of Malabar Parotta. It retains flavor when eaten with vegetarian or non-vegetarian curries. But beef curry is the most exquisite way to pair parotta. The ingredients for the beef curry include onions, tomatoes, garlic, and a long list of spices. The mixture is cooked with small pieces of beef to create a flavorful, thick gravy.

2. Puttu and Kadala

One of the main breakfast dishes offered in Kerala is puttu. To make big logs, rice flour, water, and salt are combined, then the mixture is steam-cooked with grated coconut. When it comes to puttu, black chickpea curry, also known as kadala curry, is the most popular combination. A mixture of roasted coconut, spices, and coconut milk is called kadala curry. This dish is very nutritious and has a rich gravy with a spicy taste. Puttu combines beautifully with pappad and small, ripe bananas.

3. Pazhampori or Banana Fritters

This is a popular snack food in Kerala. Every Keralite has a hankering for pazhampori and a warm cup of tea or coffee. It is prepared by dipping ripe bananas in either typical flour or atta flour batter, then frying them in coconut oil and delivering them hot.

4. Kerala Prawn Curry

It is among the popular delicacies from the Malabar area. It is prepared using a mixture of green chile, coconut milk, fennel seeds, black mustard seeds, and fenugreek seeds. The taste is mostly imparted by using kudampuli, also known as brindleberry. To get the sour, sweet, and tangy flavor, the prawns are marinated in spice powders, set out of the way, and then boiled with the remaining mixture and drumsticks.

5. Thalassery Biriyani

For Keralite people, biryani evokes certain feelings, and when it comes to Thalassery biryani, those feelings intensify. A distinct variety of rice known as "Kaima," which is fragrant and extremely small, is used in thalasserie biryani. Just before serving, the rice and beef or chicken gravy are combined after being cooked independently and stacked. After the biryani is layered, there's a method where a heavy lid is put on the container containing the biryani, covered with dough to help retain the taste, and uncovered right before serving.

6. Karimeen Pollichathu

Karimeen pollichathu, one of the most well-known foods in Kerala, lives up to its curious name. As everyone knows, various fish species can be found in Kerala's backwaters. Keralan seafood is hence recognized for being exceptional. One of the most popular foods from Kerala is Karimeen pollichathu, which is produced from the well-known fish Karimeen. Pearl spotfish is another name for karimeen. This fish is marinated with lemon juice, chilies, and other rich species from Kerala. The fish is marinated and then cooked in plantain leaves, which again imparts a distinct flavor to the fish.

7. Fish Moilee

Nothing compares to Keralan seafood like it!

Everything in the recipe tastes better and is more healthful because of the fresh and soft fish. The stew cuisine, Syrian Christian stew, is the source of inspiration for Kerala's Fish Moilee. Fish Moilee is a stew cooked with fish, as the name says. This dish's interesting feature is that it's made in a manchatti, a type of traditional earthen pot. Kingfish or seer fish are the two types of fish utilized in this recipe. This recipe calls for several spices, including turmeric, pepper, cloves, and cinnamon. Green chiles give this meal its fiery taste.

8. Palada Payasam

Desserts are thought to be a good way to end a meal. Kerala's most cherished and genuine dessert is Palada Payasam. This dish is prepared for all major holidays, including Onam and other celebrations. It is composed of milk, sugar, ghee, and rice ada. It is comparable to the dessert known as "kheer." This meal has a silky texture, and the rice on every spoon adds to its flavor. It is regarded as one of Kerala's most traditional and delicious desserts.

9. Appam along with Stew

Are pancakes to your taste? If so, you ought to try Appam with stew without a doubt. It's well known that appam is the Indian take on pancakes. On the other hand, stew originated from European soup. Essentially, fermented rice and coconut milk are used to make an appam. You can make it with or without vegetables, but keep in mind that the purpose of chopping the veggies for the appam is to give it some color and texture. The stew, on the other hand, is rich and cooked with diced veggies, coconut milk, aromatic spices from Kerala, and many other ingredients. There are also prominent ginger flavors in the stew. Keralan delicacies like appam and stew are highly recommended.

10. Erissery or Pumpkin and Lentil Curry

Although many people dislike pumpkin, this Keralan meal made with pumpkin is simply too good to resist. Although this dish is typically prepared during Onam or other holidays, it's always a good idea to try it any day. This meal combines spicy and sweet flavors. Pumpkin's sweetness blends well with other spices, such as garlic and cumin. This recipe calls for coconut, just like every other Keralan meal does. This hearty curry goes well with rice or as a soup. This curry rice is typically served with ghee by Keralans.

11. Kappa biriyani

A meal to see, Kappa Biriyani, also known as Irachi Kappa or Ellum Kappayum, is a Kerala specialty with a delicious blend of flavors. Kerala Kappa Biriyani is a filling dish that is a beloved classic among non-vegetarians in Kerala. It is a tasty combination of tapioca and spicy beef. Similar to Chenda Kappa, Chakka Kuzhachathu, Kappa vevichathu with beef roast, or Red fish curry, this Kappa Biriyani is a popular dish in the Kottayam and Idukki regions in Central Kerala. Another Kappa delicacy is Kappa Ularthiyathu made in the Thrissur tradition. While regional variations exist in the recipes, the result is consistently delicious—the Beef Kappa Combo is a culinary delight not to be forgotten.Other names for tapioca include Yuca, Cassava, Kappa, Kollikizhangu, Maracheeni, and so on.

Certain recipes, soulful and comforting, are ingrained in our memories and taste buds and are our favorites no matter what time of day. Whether for lunch or dinner, kappa biryani is a favorite dish at home that gets praised by all. Similar to biryani, it's a full dinner that's perfect for gatherings and special events. The combination of spice-coated beef and kappa creates a wonderful symphony of flavors and a seductive scent that makes kappa biryani extremely tempting.

Kappa Biriyani can also be served with mutton and chicken, but I prefer the beef combo. Beef ribs are ideal for this preparation, but because I couldn't find them, I got beef with joint bones. This Kerala Kappa Biryani dish is unique, as it has carefully picked spices and is prepared in a particular method. Beef is marinated in herbs and spices before being blended with mashed tapioca, roasted coconut, and spices, which adds to its enticement.

12. Indian pork curry

Panni Ularthiyathu is a famous meal in Kerala, with origins likely reaching back to the Portuguese who invaded the subcontinent in the late 15th century. The Portuguese brought Christianity, chile peppers, and a large number of pigs. Take the last two and you'll be on your way to Ularthiyathu. Panni Ularthiyathu means sauteed pork, however, it is a dry curry. In other words, unlike certain curries, in which the protein is submerged in a flavored broth, this curry contains little to no liquid. Ularthiyathu is popular among Keralan Christians, who offer it during the Christmas season.

Indian pork curry. This delicious curry is composed of pork and aromatic spices. It's nutritious, simple to prepare, and full of classic tastes. A perfect side dish for a cozy dinner!

You might have the best curry recipe: a mouthwatering combination of your favorite protein, spices, and herbs that will convert your dinner into something incredibly delectable. But believe me, you can improve it even more with this foolproof Indian pork curry recipe.

13. Kerala traditional meal (sadya)

Sadya (Malayalam: സദ്യ) is a traditional vegetarian meal from Kerala that is served on a banana leaf during lunch. Sadya means banquet in Malayalam. Sadya is often offered as a traditional feast during Onam, Kerala's state festival, and Vishu. A traditional Sadya can have 24–28 dishes presented as a single course. In larger circumstances, it may contain 64 or more pieces, such as the Sadya for the Aranmula Boat race (Valla Sadya). During the traditional Sadya festival, individuals sit cross-legged on mats. Food is consumed with the right hand and without spoons. The fingers are cupped into a ladle. The main dish is plain boiled rice, served along with other curries, Koottaan (കൂട്ടാന്‍), which include curries like parippu, sambar, rasam, pulisseri, and others like kaalan, avial, thoran, olan, pachadi, kichadi, koottukari, erissery, mango pickle, injipuli, mezhukkupuratti, naranga achaar (lime pickle). Buttermilk is often offered towards the end of the meal. Payasam, a traditional dessert offered at the end of the dinner, comes in a variety of flavors and is usually served in groups of three or more. Some of the variants include Paal Ada Pradhaman, Ada Pradhaman, Parippu Pradhaman, Chakka Pradhaman, Gothampu Payasam, and Paal Payasam. The various 'Koottan' are created with various veggies and seasonings. The variety of curries symbolizes affluence and well-being. The foods are offered in various locations on the banana leaf. For example, the pickles are presented in the upper left corner and the banana in the lower left corner, allowing servers to readily recognize and determine whether to deliver more servings. The most prevalent components in all of the recipes are vegetables, coconut, and coconut oil, which are abundant in Kerala. Coconut milk is utilized in various cuisines, whereas coconut oil is used for frying. The menu varies depending on location. Although it is customary to employ traditional and seasonal vegetables indigenous to Kerala or India's Southwest Coast, vegetables such as carrots, pineapples, and beans are now commonly used in meals. According to tradition, onion and garlic are rarely used in sadya. Traditionally, the meal is followed by the biting of vettila murukku, or betel leaf, with lime and areca nuts. This promotes digestion and purifies the palate. The sadya may have inspired the kamayan in Filipino cuisine, with significant modifications.

Conclusion

Not only that, but Kerala has a wide variety of traditional foods that are cherished both domestically and abroad. The authentic flavors of eating banana leaves are an experience in itself. Keralan food is more than just dishes to its fans; it's more of a "feeling."Almost all dishes of Kerala have coconut in them which is considered to be their benchmark ingredient. Keralan cuisine is more authentic and has richer flavors because of the usage of traditional ingredients like earthen pots.

Take the time to sample these well-known Keralan cuisines. When you revisit this stunning state, make sure to do something unique. This state has everything, from delicious food to captivating tourist attractions. if anyone wants to explore these foods exclusively

Please check up on the foodophile. byethost 5.com

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dreamcoconutvilla · 2 months

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Culinary Delights: Exploring Munnar's Resort Dining Experiences

Cradled in the lush hills of Kerala, Munnar is a culinary and visual delight. There are many different types of food available in Munnar, notably in its upscale resorts, which are surrounded by misty mountains and lush plants. Encounter the art of dining in Munnar's most luxurious resorts as we go on a culinary voyage.

Breakfast Bliss

Enjoy a symphony of flavours to start your day as the sun rises over the hills. The breakfast spreads served at Munnar's resorts are suitable for all palates. There is something to tempt every taste bud, ranging from classic Kerala treats like Puttu and Appam served with succulent stew to beloved continental fare like fluffy pancakes and freshly baked bread. Enjoy your dinner in the calm atmosphere, with the sound of freshly made coffee and the soft rustle of leaves.

Lunchtime Indulgence

As the day progresses, treat yourself to an elaborate lunch feast that highlights Kerala's gastronomic legacy. The resort restaurants in Munnar take great pleasure in serving a variety of mouthwatering cuisine made with the freshest local ingredients, from aromatic biryanis and delicious vegetarian curries to luxurious seafood delights. A sumptuous meal served on a banana leaf, the traditional sadhya comprises a variety of mouthwatering curries, pickles, and desserts. Don't miss out on trying it.

Afternoon Tea Delights

Savour a classic British custom with a Munnar twist. Savour a relaxed afternoon tea in the resort's gorgeous environs. Savour a variety of savoury and sweet delights while indulging in aromatic teas flavoured with regional herbs and spices. Indulge in a beautiful afternoon tea experience in Munnar that is sure to revive your senses, featuring a variety of delectable treats such as banana fritters and steaming hot pazhamporis, along with exquisite sandwiches and rich pastries.

Dinner Under the Stars

Indulge in a gourmet feast beneath the stars as dusk draws near. As charming as they are delicious, Munnar's resorts provide delightful al fresco dining experiences. Savour a fine dining experience with a combination of flavours from around the world that has been skillfully prepared by skilled chefs. You can find countless selections, from savoury vegetarian cuisine to luscious grilled meats and fresh seafood delicacies. For the ideal gastronomic cap to the day, pair your meal with exquisite wines or unusual drinks.

Sweet Endings

Without indulging in some sweet treats, no gastronomic adventure is complete. The resort restaurants in Munnar have a wide selection of delicious desserts that will definitely satisfy your sweet taste. There is a dessert to suit every taste, ranging from rich chocolate concoctions to unusual fruit desserts and from classic Kerala sweets like Ela Ada and Palada Payasam. Take pleasure in the last traces of Munnar's delicious cuisine as you finish your dinner on a sweet note. In summary, dining at a resort in Munnar is about more than just savouring delectable food—it's about getting fully immersed in a gastronomic celebration of Kerala's diverse flavours and customs. Munnar's resort restaurants are sure to entice your taste buds and leave you wanting more, whether you're having a leisurely breakfast, an opulent lunch, or a romantic dinner outside beneath the stars. So why hold off? Savour the culinary treats of Munnar and learn why it is the location of the best resort in Munnar.

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govindram1 · 7 months

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Exploring Culinary Delights: The Best Places to Eat in Fort Kochi

When it comes to savoring delectable cuisine, Fort Kochi stands out as a culinary gem in the heart of Kerala, India. Known for its rich history, diverse culture, and stunning coastal beauty, this historic town also boasts an array of restaurants and eateries that cater to the gastronomic cravings of locals and tourists alike. In this comprehensive guide, we'll take you on a virtual tour of Fort Kochi, culinary landscape. Here we will uncover the best places to eat in Fort Kochi, each offering a unique and unforgettable dining experience.

Must-Try Dishes

Malabar Biryani

One dish that should be at the top of your culinary checklist is the Malabar Biryani. Made with fragrant Basmati rice, succulent pieces of chicken or mutton, and an array of aromatic spices, this dish encapsulates the essence of Kerala cuisine.

Karimeen Pollichathu

For seafood enthusiasts, Karimeen Pollichathu is a must-try. This traditional Kerala fish preparation involves marinating pearl spot fish in a mixture of spices and wrapping it in banana leaves before grilling. The result is a burst of flavors that's nothing short of exquisite.

Top Restaurants in Fort Kochi

Now, let's explore the top dining establishments that Fort Kochi has to offer. These restaurants have earned their reputation for serving exceptional cuisine in a captivating ambiance.

Fort House Restaurant

With a picturesque view of the Arabian Sea, Fort House Restaurant is an iconic dining spot. The menu features a blend of Indian and continental dishes, with a focus on fresh seafood caught daily.

Oceanos Restaurant

If you're in the mood for Mediterranean flavors, Oceanos Restaurant is the place to be. It is one of the best places to eat in Kochi. Their seafood platters and wood-fired pizzas are particularly popular among visitors.

Kashi Art Cafe

For those who appreciate art and great food, Kashi Art Cafe is a true gem. The café not only offers a delightful menu but also doubles as an art gallery.

Local Street Food Delights in Fort Kochi

When exploring the culinary landscape of Fort Kochi, don't miss out on the delightful array of local street food. These humble yet flavorful dishes are an integral part of the town's food culture, offering a taste of authentic Kerala street cuisine.

Puttu and Kadala Curry

One of the quintessential breakfast options in Fort Kochi is Puttu and Kadala Curry. Puttu is a cylindrical steamed rice cake made from ground rice and coconut. It's usually served alongside Kadala Curry, a spicy and flavorful black chickpea curry. The combination of soft, fluffy Puttu with the rich and aromatic Kadala Curry is a delightful start to the day.

Parotta and Beef Fry

For those who crave a heartier meal, Parotta and Beef Fry is a local favorite. Using maida (all-purpose flour) and ghee, parotta is a flaky, layered flatbread, while beef fry is a dish created with perfectly cooked beef and seasonings. The crispy Parotta pairs amazingly with the savory and spicy Beef Fry. It creates a mouthwatering experience.

Banana Fritters (Pazhampori)

Pazhampori, or Banana Fritters, are a popular snack in Fort Kochi. A sweet, crunchy batter is used to cover ripe bananas, which are then deep-fried till golden. The contrast between the warm, soft banana interior and the crunchy exterior is simply divine. It's a must-try for those with a sweet tooth.

Seafood Extravaganza

Fort Kochi's coastal location makes it a seafood lover's paradise. There are various best places to eat in Fort Kochi for seafood. Here, you can savor the freshest catches of the day prepared in a variety of mouthwatering ways.

Meen Pollichathu

A classic Keralan dish called meen pollichathu is a seafood lover's paradise. Fish, commonly pearl spot or pomfret, is wrapped in banana leaves, marinated in a mixture of herbs and spices, and then grilled or steamed. This cooking method imparts a unique smoky flavor to the fish, making each bite a delightful experience.

Karimeen Fry

Karimeen, or pearl spot fish, represents a local delicacy that chefs frequently prepare as Karimeen Fry. They marinate the fish in a blend of spices and then shallow-fry it until it becomes crispy on the outside and tender on the inside. The result is a dish bursting with flavor and the perfect accompaniment to steamed rice.

Vegetarian Delicacies

Even if you're a vegetarian, Fort Kochi has plenty of culinary delights to offer. There are various best places to eat in Kochi for vegetarian dishes as well. Here are some vegetarian dishes that you shouldn't miss.

Kerala Sadya

Kerala Sadya is a traditional vegetarian feast that includes a variety of dishes served on a banana leaf. It typically consists of rice, sambar, rasam, aviyal (mixed vegetable curry), and a range of side dishes and pickles. The medley of flavors and textures in a Kerala Sadya is a sensory delight.

Ghee Roast Dosa

Dosa, a thin and crispy South Indian pancake, gets a delightful twist in Fort Kochi with the Ghee Roast Dosa. This dosa is abundantly covered with ghee (clarified butter) when cooking, as the name implies, giving it a delicious buttery flavor that is difficult to resist.

Conclusion

In conclusion, Fort Kochi offers an enchanting blend of history, culture, and culinary excellence. As you explore the best places to eat in Fort Kochi, you'll embark on a culinary journey that will leave your taste buds tingling with delight. Whether you savor the flavors of Malabar Biryani, indulge in seafood extravaganzas, or sip toddy by the sea, Fort Kochi's food scene promises an unforgettable experience. So, book your Kochi tour package from Lock Your Trip, pack your bags, and embark on a gastronomic adventure in Fort Kochi.

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khaleesiuae · 10 months

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dhinoj · 2 years

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A restaurant or an eatery? - a short story

What’s it about?: On a slow business day in the restaurant where Jacob Simon works, a customer walks in with a strange proposition, one that he vows would help increase their business ten-fold.

It was a slow evening in the restaurant and Jacob Simson was feeling bored. He was the only waiter around at the moment- the rest had been either relieved for the day or had taken a day off. What with Onam just being two days away, many of the workers at the ESH restaurant and eatery had gone to their respective hometowns, to their respective homes and according to the owner of the joint, Sadasivan, “to the cunts of their respective wives.”

Jacob didn’t go home because Jacob didn’t have a family to speak of. He was the only man above the age of forty who still remained unmarried among the staff members. No, not just among the staff members but also among anyone that Sadasivan knew. But his unmarried status also meant that he worked more days than the others, and that suited Sadasivan fine.

“Jacob, I will be back in an hour. Please mind the counter, okay?” Sadasivan called out from his perch behind the cash counter. Without waiting for a reply, he trotted out of the restaurant, pulling the hem of his mundu in one hand, exposing the musculature on his thigh in the process. In another minute, he was in his jeep that was parked outside the restaurant and was driving away, with a song on his lips.

He doesn’t look too bothered about the slow business, thought Jacob Not for the first time, Jacob envied his boss. Envied him his worry-free existence which remained worry-free even when business was slow. Because he could afford not to care about the cash register not ringing enough.

Because the fucker has multiple businesses, thought Jacob as he wearily took a seat at one of the empty tables. If people don’t eat enough at the restaurant, he gets money from the ESH chicken stall. If the chicken stall is doing poorly(as it was during last year’s inflation when the price of raw chicken hit an all time high of Rs.200 per kilogram), there was money to be made from from the ESH chits and loans. And if that particular establishment- started more than fifty years ago by Sadasivan’s grandfather- didn’t yield profit, there was always ESH construction to draw money from. Real estate was always a reliable market in Kerala, and there was no reason to think that was going to change any time soon.

“Some people have all the luck,” Jacob muttered to himself. Sadasivan has not built any of the ESH business concerns himself. They were either started by his father or his grandfather. Sure, he oversees them nows, and Jacob conceded that that requires skill. But then, there was no denying that he was building on someone else’ legacy whereas people like Jacob didn’t have a legacy to fall back on. (Unless you counted the debts that his drunkard of a father amassed in his short life as legacy.)

Lost as he was in his thoughts, he didn’t see the tall, handsome customer who just walked into the restaurant. With deep set eyes and a playful smile on his lips, the man- who looked to be in his early forties- exuded an easy confidence.

Only when he came near the table where he sat did Jacob looked up and saw him.

Jacob soon brought him his order of tea and pazhampori.

Jacob was trying to place him. It was rare for the restaurant to get any customers who were not regular. ESH(Eanattuthophil Special Hotel) was that kind of an eatery and Maruthukkara was that kind of a small town.

But he was fairly certain he hasn’t seen this customer before.

“The name of this place is a bit redundant, don’t you think?” said the customer suddenly.

“Eh?” Jacob was never one for small talk. One of his colleagues urged him to learn “the fine art of small talk as customers love it, and you can get a better tip.” He did look into some Youtube videos which taught the subject, only he couldn’t overcome his natural shyness enough to defeat his reluctance to talk with strangers.

“ESH restaurant and eatery,” said the stranger. “That’s what the sign says outside. A restaurant implies that it’s a place where patrons are provided with foods. So, the addition of eatery, was that truly necessary?”

Before Jacob could reply, the customer commented that the pahzampori was excellent “albeit a bit oily.”

Jacob informed him that they used only refined oil in all their cooking, “unlike certain other restaurants.”

The customer nodded his appreciation. He took a slow bite of the pazhampori as if testing the veracity of his statement.

“Is business usually slow in the late evenings?”

Are you always this nosy or only when you are eating?, thought Jacob, though of course he kept the thought to himself.

“These are slow business days,” said Jacob.

“What with Onam right around the corner, I would have thought more people would be out and about- spending on food and drinks.”

Jacob gave the customer a polite smile, though what that smile was supposed to signify, even he wasn’t sure.

The customer asked for another pazhampori and when Jacob brought him it, he said, “Is your boss the kind of person who appreciates a good idea? I mean, one that would help increase his business manifold?”

Seeing the frown appearing on Jacob’s face, he elaborated. “I don’t mean that I wish to propose any idea to him. I would rather you do that.”

“You have an idea that will help increase business. And you want me to tell the boss about it?”

“And take reward for it,” said the stranger with a smile. He took another sip of the tea, but without taking his eyes off Jacob.

“Why wouldn’t you claim the reward yourself?”

“Because I like to keep a low profile about these things,” said the customer. “Besides, I have a feeling that you could use money more than myself.”

Jacob blinked. An image flashed in his mind. Of a plot of land, overgrown with weed, so much so you couldn’t easily discern the foundation of the house that was built there.

It’s been four years since that foundation was laid. But he hadn’t built over it because he hasn’t amassed enough money yet for it.

A house of his own was a dream, a twinkle in his eyes, and the twinkle has persisted for so long that it sometimes had the feel of a dirt which bothered him while he blinked.

Jacob looked at the customer as though seeing him for the first time. The check shirt he wore was wrinkled and his pair of jeans looked faded with age. There was a meticulousness about the way he had neatly combed his hair. It stood in stark contrast with the rest of his appearance.

“What is your business idea?”

“Thought you would never ask. The customer pulled out a small vial from his shirt pocket. It was half-filled with what appeared to be chalk powder. “It’s more than an idea. It’s material.” He placed the vial on the well lacquered table with a loud thud.

“Are you suggesting what I think you are ?” said Jacob.

“Depends on what you are thinking here, doesn’t it?”

“You want us to add this powder- whatever it is- in our foods. You think that people will keep coming back because of that.”

the customer’s face widened in a grin. “Now, before you go assume anything untoward, let me assure you that this is not a drug. Not in the sense that you think.”

Jacob looked closely at the vial, as though that would reveal the true nature of its content. But he didn’t make any move to take it in his hand.

“It is a concoction of herbs. Instead of being harmful to the people, it would improve their health. Hell, it could even give them special abilities…”

“Like the power to fly?” Jacob was as surprised by the joke he cracked as the customer. He was not really someone who cracked jokes in the course of work. Or outside of it, for that matter.

He realized that he was feeling nervous.

“If I had something that give people wings, you can bet that I would sell it myself,” said the customer. “I am low key but not that low key. No, this thing can amplify your senses. People can hear better, see better, taste better…you get the picture.”

Jacob nodded. But he knew that he would need to be a fool to bring this vial to his boss. An unknown object. How could anyone in their sane mind think of putting it in something that people ate?

For all he knew, the vial did contain nothing more than chalk powder. Chalk powder was innocuous enough, but put that in a pot of boiling tea and it was suddenly no more innocuous. Consider that being done in a commercial establishment and it was no joking matter. Mass diarrhea was not exactly a great selling point for a restaurant.

“I know that you need some time to think about this,” said the customer. “So, think about it. I will leave the powder here. Maybe, you can try it yourself and see its efficacy.. The business here would be tenfold, at the least. You can ask- no, demand- your boss for half the profit. Just tell him that you made this concoction yourself. Tell him you used rare herbs that are not easily found, even in India’s jungles. You would only be telling the truth.”

Before Jacob could say anything, the customer got up from the seat. He put a hundred rupee note on the table to settle the bill. He asked Jacob to keep the change. It was more than thrice the bill amount.

Jacob looked on in quiet astonishment as the customer walked out of the restaurant. Now that he had left, he wondered if his interaction with the man actually happened, or was that a figment of his imagination.

But the vial on the table affirmed its reality for him.

Jacob lived in a lodging facility not far from the restaurant. That night, he carried the vial with the white powder to the lodge room. But he didn’t stay there for long. Instead, taking a quick shower and changing his clothes, he left for a certain house painted pink . The house had a yard with a rose garden in it. The house was situated about a kilometer from Jacob’s lodging facilities. Usually, he took the bus to get there. But on this occasion, he decided walking was better.

The night was cool but the sky was cloud free. He hoped that a walk would help clear his mind about what to do with the vial in his pocket. And if the walk didn’t help, the woman at the end of it would/

The woman who opened the door at the pink house was not the one he came to see. “Where is Malavika?” he said to the woman who opened the door.

“She is in her room,” she said. “But she asked me to ask you to wait in my room. There is a guest with her now.”

Jacob smiled at the euphemism. It never failed to amuse him.

He followed the woman into her room. He was struck by how similar it was to Malavika’s room.

“Do you want to do me?” said the woman once she closed the door.

Jacob looked at her as though seeing her for the first time. “I don’t think I have seen you here before.”

“I recently came here,” she said with a coquettish smile. “I am Malavika’s sister. Well, not blood sister but we might as well be. We used to be together in Mumbai. Now, the Mumbai market has long got saturated. So, when Malavika said there is plenty of job here in this little town no one has even heard of, I came running.”

Jacob laughed. “Saturated? I didn’t know that anyone talked like that.”

Moving closer to him, she said, “So, do you want to do me? I can show you tricks I bet none of the girls you had before knew.”

“Mumbai special, huh?” Jacob was tempted by her offer. From close quarters, he saw that the woman was even younger than he had assumed. Maybe twenty three or twenty four. Certainly younger than Malavika.

But eventually, he declined her offer of a “good discount.”

“I am here to see Malavika.” I want some clarity of mind and I believe only she can give me that, he left the thought unsaid.

The woman’s demeanor changed into indifference. “So, then, what shall we do until she opens her door for you?”

Jacob nodded at the music speaker on a table. “Why don’t you put on some music? I like old Kishore Kumar songs, if that’s something you like.”

The mention of the singer brought a smile to her face.

Malavika forced a smile onto her face when she ushered Jacob into her room. But he could tell that she was tired. He felt a burst of irrational anger at the man who left her room before he entered.

“And to what do I owe this pleasure?” she said. “I thought that you have forgotten the way over.”

“Come on, Malavi... It’s been only two months.” He explained that he was away at his home town for two weeks. “An aunty of mine passed away. My mother’s younger sister. She didn’t have anyone else. So, I had to stay, take care of some things.”

“You sound sad” She helped take his shirt off.

“After my parents died, she was just about all I had in the way of a relation. So, her death came as a blow. She was not very old either, you know. Just a dozen years older, that’s all. God is a crazy bastard. He takes people randomly and sends people to you randomly.”

She released his penis from beneath his pants and began to fondle it gently. “Whatever are you talking about?”

“Would you like to drink something?” he said suddenly.

“This is the Shravan month. I don’t even touch meat throughout this month, let alone alcohol.”

“What you have in your hand is meat.” He smiled. “Anyway, alcohol is not what I meant. I meant generally. I would like something cold. And it would be nice if you could have it with me. In fact, I have in my bag a brand of soft drink which newly hit the market. It’s got a golden cover and everything. I have been seeing it in the restaurant fridge for quite some time. I bought one today. But I didn’t feel like having it by myself.”

Malavika tapped him on the tip of his nose with a smile. “You are like a child sometimes, Jacob. And that’s exactly why I like you so.”

He watched her closely as she drank the soft drink. He didn’t drink himself, and she didn’t seem to notice.

“This tastes like Coca Cola,” she said at one point.

“Don’t let the Coca Cola company hear that. They go to great lengths to preserve their secret ingredient, I have heard. And here you are saying that some new brand has the exact same taste.”

Malavika laughed, throwing her head back.

A few local kids done up in tiger stripes danced the Onam dance in front of the restaurant. Sadasivan laughed at the funny manner in which the kids moved their bodies. But once the dance was done, he only gave them a fifty rupees for their efforts.

“Dancing for other’s amusement is not work, unless it’s on TV,” he bellowed when one of the kids complained.

The kids walked away, grumbling , and Jacob looked on as they did so. His attention but faltered when his phone trilled in his jeans pocket.

It was Malavika calling him.

“Do you remember that soft drink that you brought the other day? Is there more in your restaurant? Can I get some if I send someone over? I think I should serve it to my guests. It is so…refreshing.”

Jacob smiled. This was the call he has been waiting for. This was the confirmation for which yearned.

But still, he asked, “Did you really feel refreshed?”

“More than I have in a long time.” In a lowered tone, she added, “When I came, what you felt was the shudder of pure pleasure coursing through my body. Everything felt so much clearer. Your touch, and your kiss and the sound of your voice,…”

The grin on Jacob’s face widened. He had only put a pinch of the powder in that drink.

He still didn’t know why the stranger who gave him the vial wanted him to benefit from it. Maybe, he was one of those itinerant holy men who wanders the earth, helping those in need. Or maybe, just a fool.

Either way, he was glad that he ran into him.

“Jacob! There are new customers here! Can’t Go serve them!” Sadasivan didn’t bother hiding the irritation from his voice. But he was surprised to see Jacob walking towards him with a smile.

Jacob walked up to the cash counter with confident strides. The man who gave him the vial has proposed he helped his boss become richer.

But why would he do that, when he could make his riches with the content of the vial himself.

He needn’t put it in the food they make in the eatery he is going to start, every single day. He just need to put it on random days, so that people would keep coming on the hope of potential satisfaction.

He would try to find that holy man, try to get more of this thing from him. But even if that’s not possible, he was sure he could stretch the use of what he has over months. A time period in which he could make a tidy income and build a solid customer base for his eatery.

“I quit,” he said to a baffled looking Sadasivan. And I wouldn’t name my eatery both a restaurant and an eatery either, he thought.

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