Carrotized Aviyal?

This article was originally published in the souvenir for Shobana’s Krishna 2015

Author – Pradip Ramachandran

The “King of Kerala food” is undoubtedly Aviyal and has been a staple menu item during all major festive meals of Kerala for centuries. The ubiquitous Aviyal is made with a mélange of hardy and “locally” grown vegetables and cooked to perfection with ground coconut, cumin, green chili peppers, and turmeric in large open-mouthed shallow vessels. A couple of drops of fresh coconut oil and a sprinkling of aromatic curry leaves added at the very end complete this unique delicacy.

Read more

A Shout-out for Art and Artists

This article was originally published in the souvenir for Shobana’s Krishna 2015.

Author – Hari Narayanaswamy

Imagine the life of humans living in a cave twenty thousand years ago. Their primary concern would have been nothing but how to organize the next hunt without getting killed. In that scenario, what motivation you think would have driven these humans to crawl into the tightest corners of the cave, in the dim light of smoking torches, and create these wonderful cave paintings and murals, like those that we find in Lascaux, France and Ajanta Caves in India? 

Read more