Archives

The Roots and Wings of Valentine

1

Halloween, Thanksgiving, Christmas and New Year – the holidays of the short evenings are over. The spring vegetables are slowly entering the markets. Owing that love is the keynote of that sweetest day of February when moments are made into memories, shops have displayed pretty favours for exchange between lovers and couples to mark the Valentine’s Day. As usual, a good number of high-flying hotels will be a much sought after destination on the 14th of this month for the lovers and couples out for a memorable candlelit evening of gastronomy, drinks, music, romance and to feel like a million dollars.

2Where we live, distinctive venues for such occasions are many and more are sprouting up every other month. Ecstatic to get it going, the dining tables there will be prettily decorated with fresh flowers, ferns, bisque cupids, candles, tableware, in addition to scattered red rose petals over the table cloth where a wide range of delicacies will be served with emphasis on its appearance since eye has much to do with the flavour of all food. Some even have in-house Mehndi artists or caricaturist to enhance the romantic ambiance.

The succulent specialities on offer in many restaurants, especially on occasions of festivities present an extensive spread of seafood, meat and vegetarian delicacies and gorgeous after-food deserts very much compatible to all those gourmets. There are only a few of the dishes that need any explanation. From past experiences, the cuisine for the V-Day could include freshly shucked oysters, poached lobsters with dill and limoncello cream sauce, river Prawn Saganaki, baked fish, Beef Stroganoff, Braised Balsamic Chicken, Porcini Pork Tenderloin, Broccoli Quinoa Casserole, asparagus salad, etc, incorporating many of the general favourites of authentic regional Indian favourites cooked to perfection by chefs and their skilful teams playing cupids at the live stations. Be it ever so humble, praise for their delicious food never misses to light up their eyes as if they had won the lottery.

3

The objective is to make the Valentine’s Day the sweetest and memorable day of the year – touchingly sentimental, fun and ethical for those who wish to share their love and affection towards one another. In a time when affection and meaningful human communication takes a back seat as most eyes are buried in Smartphones, iPads, or other distractions, occasions like the V-Day reminds us to show that we love.

4

It is related that the tradition of the Festival of Love probably owes its origins to one of the pagan Roman festivals, Lupercalia, the festival of fertility which was celebrated in mid-February in ancient Rome. As part of its ritual, two young boys of patrician families dressed in goatskins, daub their faces with the blood of sacrificed goat and dog, and during a traditional course whipped maidens with stripes of leather as they passed. Expressing joy and happiness, such lashes were appreciated reckoning they would miraculously prevent or cure infertility. Somewhere between belief and doubt lies the faith.

5

After Christianity became more prevalent in Rome, the festival became associated with St. Valentine (1) a Christian priest and physician in Rome who was martyred on February 14, c. 269 AD (on the eve of Lupercalia) for being an advocate for the cause of peace and love. The book “Saint Valentine” by Robert Sabuda relates the story about how Valentine restored the blindness of a young girl with his deep faith and healing skills. The custom of sending Valentines stems from a medieval belief that birds began to pair on the day Valentine was beheaded under the cruel Roman Emperor Claudius II Gothicus (Marcus Aurelius Valerius Claudius/Claudius the Goth, 268 to 270) who succumbed to plague in 270 AD. Amongst the customs that continued was the opportunity to choose a sweetheart or Valentine and letters or tokens can be sent secretly to the object of affection as a declaration of romantic love.

6

The rejuvenation of this event, after a slack in popularity but persisting through writings including those of Geoffrey Chaucer (c. 1345-1400) and William Shakespeare (1564-1616), could be attributed to the innumerable cards, books, poems, songs, stage presentations and films that flourished since the eighteenth century onwards. Nevertheless, it is always those couples entwined in their genuine love for each other, blessedly always much abundant in the world, who have kept this tradition of love alive and blooming. Some of the legends and stories of love that sparkled as jewels through the timeline of our world has inspired millions and has undoubtedly caught the imagination of the world.

7

I can think of many love deities and personalities in every culture dedicated to different fervours of love: Egyptian divinities Osiris and Isis; Roman Jupiter and Juno (Greek Zeus and Hera); Solomon and Sheba; Pharaoh Amenhotep IV (Akhenaten) and Queen Nefertiti; Orpheus and Eurydice; Queen Cleopatra and Mark Antony; Justinian and Theodora; Lancelot and Guinevere; Layla and Majnun; Shah Jahan and Mumtaz Mahal; Salim (Emperor Jahangir) and Anarkali (Nadira Begum or Sharf-un-Nissa);

8

Queen Victoria and Prince Albert; Napoleon and Joséphine de Beauharnais; Jean-Paul Sartre and Simone de Beauvoir; Romeo and Juliet; Tristan and Isolde; Robin Hood and Maid Marian; Tarzan and Jane; to those stars of the film world who, at certain times, had become real life romantic characters they played on screen (2):

9

Mary Pickford and Douglas Fairbanks; Ingrid Bergman and Roberto Rossellini; Sir Laurence Olivier and Vivien Leigh; Katherine Hepburn and Spencer Tracy; Clark Gable and Carole Lombard; Rita Hayworth and Orson Welles; Humphrey Bogart and Lauren Bacall; Richard Burton and Elizabeth Taylor; etc… the love is always in the air and for some, sometimes everything falls together.

10

Of the many customs built around this festival of love, few old customs like the artistic Victorian cards, some of which often had trick or secret chambers to hide secret messages from the eyes of strict Victorian parents, have sadly disappeared while more formal ways of messaging through emails or SMS or that great equalizer called WhatsApp have taken over in popularity.

11Then again, besides the enthusiasm of some couples, the reason Valentine’s Day has garnered more popularity today is due to the print and visual media and to the efforts of the corporate/marketing strategists striving to make it a gross consumer fest.

If the customary choices of the old school fancied Valentine cards, books, tokens, boxes of Belgian chocolates or selected kinds of gifts, and even considered a hug as a great gift; the preferences has presently progressed to all things high-flying – the posh sort – choices big and small, often putting some aficionados under “wallet” pressure – choices of couture labels, a Visconti pen, a Supreme Goldstriker iPhone with the highest GB, a gorgeous clutch bag, a beautiful sparkling necklace, amazing Stuart Weitzman shoes, vintage boots, a Patek Philippe or Breitling wristwatch, luxury fragrances, a Lamborghini Veneno car, a holiday in The Bahamas, diamonds, secret tattoos, belly button ring, …. the list has become endless to maximize the vibes… The choice is ours.

Nevertheless, fresh flowers have always remained one of the popular gifts.

12

To give fresh flowers, those embodiments of perfect beauty, to a sweetheart….. what gift could honestly be nicer and special? They even leave their fragrance on the hand that bestows them.

13

When young mortal Adonis of Greek mythology lost his life owing to a wound he received from a boar during a chase, Aphrodite (Venus by the Romans), the goddess of love and beauty and the love of his life, found solace from her deep grief in the beautiful Anemone flower which sprung from his blood (or from her tears), until the gods of the lower world favoured her by allowing Adonis to spend six months of every year with Aphrodite upon the earth. And it is from Aphrodite’s son Eros (Cupid/Amor) that V-Day earned the grace of Cupid, the god of love – a wanton boy with arrows in a golden quiver, who is related to a thousand tricks and cruel sports – the most potent being the pierce from his golden arrow that would kindle love in the stricken heart.

14

When my wife first came to meet me, she brought along an enormous bunch of fresh ivory coloured tulips in a box all the way from England, carefully looked after by the cabin crew of British Airways. She has a heart of gold. She specifically chose that spring flower having known of my ardent “tulipomania”. Of course, one’s own preferred choice would be different. A friend’s wife preferred velvety red roses, the symbol of happy and passionate love, from her husband while another friend suggested that if possible we bring garden daisies to cheer his hospitalised wife when we visited her.

15Somewhere along the way, love has taken its place in the age-old form of art that associate flowers with different meanings. Floriography signifies the name of the language of flowers as practiced in traditional cultures in many parts of the world. The Japanese call it Hanakotoba.

As ivory coloured tulips will always be the symbol of true love for me, the symbolism and hidden meaning of those flowers that express love and affection, subject to change with various combination (3), is generally regarded as: Apple Blossom (Good fortune) – Balsam (Ardent love) – Jasmine (Grace and Elegance) – Lavender (Devotion) – Lilac (First Emotions of Love) – Orchid (Fertility, love and Beauty) – Red Tulip (Declaration of Love) – Sunflower (Adoration) – Violet (Faithfulness), Hibiscus (Sacred Love and Beauty)….

Naturally, I do not remember them all and neither have I endeavoured to remember by practising that simple advice: “When meeting someone for the first time, repeat their name three times, and you won’t forget them.”

16

Amongst the vast array of flowers lingers the “Forget-Me-Nots”, the lover’s flower. The legend has it that a valiant German knight slipped and fell into water when stooping to gallantly pick up some beautiful blue flowers growing in the water which his paramour wanted him to get for her. Before he finally sank under the water for the last time, he threw the flowers at his love and implored her to “Vergiß mein nicht” (Forget Me Not). It was the voice of genuine love that was calling out, to remind, “I will be always with you. I will love you just as you are.”   

Amore!   If love is the key to our hearts, then the heaven is within us. Ciao, Jo

17

Notes:

  • According to the Roman Martyrology, two persons under the name of Valentine were martyred on February 14, c. 269. One is St. Valentine who was buried on the Flaminian Way where a basilica was erected in 350. Another Valentine was the bishop of Interamna (Terni) about 104 kms from Rome, beheaded there by order of Placidus, prefect of Interamna. Many scholars believe that the two are the same.
  • The book Saint Valentine by Robert Sabuda and DVDs of the movies of the stars referred above are available with amazon.com, amazon.co.uk and other reputed dealers.
  • Re. Flowers: I have noted variations in meanings in different texts.

18

 (©Joseph Sébastine/Manningtree Archive)

Advertisements

Flutter by, Melodic Butterflies

1

There’s a song in the air !

        There’s a star in the sky !

2

I have always found music delightful for relaxation. Lately I had been listening to music either streamed or downloaded from the web where we could find any kind of music we wish for. Unlike the effort to flip through our musical collections of vinyl albums, CDs, cassettes and videos for enjoying music in the conventional way, one needs only to flick some icons on the web, and the music comes pouring into the room. But how can I resist from admitting that I like music on physical formats, especially the tangible experience of holding a vinyl album and admiring the big cover art while it plays with the pops and cracks and imperfections of an old gramophone record.

3

A week ago we were sorting out the Christmas albums in the storage shelf where they were waiting for the right time to arrive when we would let them play their joyful melodies – to experience the pleasure they would bring us.

4

Waiting for Christmas! The instance reminded me of an old adage which relates that “a test for true love is a rose which has been picked on Midsummers’ Day and put away until Christmas. If it is found still fresh at Christmas, the love of the girl who plucked it and her beau will run true and flourish.” – the kind of love where the boy will kneel down and tell her that she is the sweetest, most charming and ravishing girl in the world and that he would be unable to live one more second without her! I personally know of instances like this.

5

But vis-à-vis our present subject, the fact remains that listening to greater part of carols and Christmas songs surely create an effect we aspire to in our house.

6

Christmas time is a warm and nostalgic time of a year – and Christmas, winter’s merriest tale, is all about the birth of Jesus Christ and cannot be rightly told without music. As it happens, throughout the festive season and often beyond – while we set up the Christmas tree and the Christmas crib, or hang up the stockings and decorations, or prepare the feast, or merry-make in the festive gathering, we play them as background music just for the warmth and joy of those seasonal melodies.

7

8

Those are classical instrumentations by Tchaikovsky, Vivaldi, Bach, Handel, Beethoven, etc, or sung by choirs, or carol singers or by Earl Grant, Ray Conniff, Harry Belafonte, Nat King Cole, Brenda Lee, Nina Simone, Pierino Ronald “Perry” Como, Frank Sinatra, Judy Collins, Tom Jones, Fernand Gignac, Nana Mouskouri, Celine Dion, Muriel J, Jose Feliciano, Ajejandro Sanz, Andrea Bocelli, Dame Kiri Te Kanawa, Rod Stewart, Boney M and many others.

9

Behind those songs were the lyrical and musical talents of folk singers, monks, the clergy, literary and musical luminaries.

10

In the movies “The Alamo” (1960), “To Kill a Mocking Bird” (1962), “In the Heat of the Night” (1967), the viewer might have noticed a versatile actor named Jester Hairston who was also a songwriter/composer/conductor and singer. In 1956, Hairston wrote fresh lyrics for an earlier song he had written titled “He Pone and Chocolate Tea” and attuned in calypso rhythm but was never recorded in that form.

11

The song with the new lyrics, later characterised as a Christmas carol, was titled “Mary’s Boy Child” and the world first heard of it when Harry Belafonte released it through his album “An Evening with Belafonte” (1956).

12

The song was subsequently recorded by music artists such as Jim Reeves, Tom Jones, Andy Williams, Anne Murray, Dame Kiri Te Kanawa, including a version in 1978 by Boney M which is still popular like most of the Boney M songs released when they were in the prime of their time.

13

Christmas carols lend an air to this festive season and over the years have spawned a variety of classics to make good cheer. In England of the olden days, groups went on “Wassailing” for “luck-visits” from house to house at Christmas time – singing carols and sharing the contents of their wassail bowls for which they expected to be rewarded with gifts, food and drinks.

14

15They were considered to be the forerunners of modern day carol singers. This practise later evolved into modified versions. Then again, what is true in England is also true in Italy and in our Cochin, or everywhere.

And so, wassailing was enacted in our Cochin also when numerous groups dressed in character of Santa Claus and shepherds and shepherdesses in knee-length, floating skirts as dancers, together with their entourage of singers and musicians. They visited houses, predominantly in Fort Cochin and the coastal belt, to entertain during Christmas time.

Although this practise is slowly dying down, few groups are still active during the Christmas season. The songs which maintain great popularity in their street collection lists are “Jingle Bells”, and “Santa Claus Is Comin’ to Town” which tells of the approach of Santa Claus and his pack of reindeers.

16

These songs are nice accompaniments to dancing and rather similar to renditions such as “Rudolph The Red-nosed Reindeer”, “I’ve Got My Love to Keep Me Warm”, “Rockin’ Around the Christmas Tree”, etc.

17

19

20Interspersed in their collection are popular songs from movies or simultaneously, versions in local language which some enlightened ones find not ‘hip’ and very un-English without some English terms peppered in it. But if there is one carol that is generally heard here throughout the Christmas time is the English version of “Silent Night” (Stille Nacht), a reverential rendition written in German in 1816 by Friar Joseph Mohr of Austria with music added to it by Franz Xaver Gruber in 1818.

This is said to be one of the main songs (and also ‘Adeste Fideles’) the German and the English soldiers jointly sung on the first Christmas of the First World War, in 1914 when, in a spontaneous and unofficial Christmas truce, their guns fell silent for a brief period and they emerged out of their trenches into no-man’s land in a number of places along the Western Front: to exchange gifts, cigarettes and joyously sing carols and songs to commemorate the birth of baby Jesus. They knew that the war was going to last a long time and many would not live through for another Christmas Day or even see their wives back home knitting socks for the soldiers at the Front.

21

This chivalry between enemies in the military air to uphold the Christmas spirit is depicted in the films: “Joyeux Noël” (Merry Christmas – 2005/French); Oh, What a Lovely War (1969/UK) (1)

22

23

Many a Christmas carols and songs have played at the chords of the human heart with its angelic fingers: “The Twelve Days of Christmas” covers the 12 days starting with Christmas Day till 6th January (Epiphany); “Hark! The Herald Angels Sing”; “O Little Town of Bethlehem”; “In The Bleak Mid-winter”; “Joy to the World”; “We Wish You a Merry Christmas”, “Away in a Manger”; “Ding Dong! Merrily on High”; “Adeste Fideles/O Come All Ye Faithful”; “In Excelsis Gloria”, and many many more. Some of these titles are highlighted here.

24

The most ancient carols known to us date from the Middle Ages. Historians contend that the word “Carol” passed from French into the English language in about 1300 and was associated with words, music and dance. Books of carols were cried about the streets of Paris as early as the thirteenth century.

25

These carols shadow forth the true spirit of miracle plays, religious spectacles, and old religious legends. In most cases, they were by and large in Latin which was the medium for prayers and chants in the churches in those days. Latin being unversed to most common men of Italy, San Francesco di Assisi presented the carols in his native language – supported by theatrics.

26

From there it gathered popularity, and despite occasional hindrances (such as the temporary abolition of Christmas in England in the 17th century), it survived through transitory periods spanning the medieval, the renaissance (rise of music printing and of vocal music performed with instruments), the baroque (invention of opera), the rococo (rise of comic opera and the symphony), the classicism (flowering of instrumental music), the romanticism (rise of the conductor and the golden age of the piano), the post-romanticism (dominance of mammoth orchestra), up to our time. In 1918, carols received the biggest boost when the “Festival of Nine Lessons and Carols”, a Christmas Eve service which includes carols and readings from the Bible, were adopted by King’s College Cambridge.

27

People vary greatly in their way of responding to music. Tastes have altered. Then again, there is great proliferation of Christmas carols and songs, owing to the creative flair of many contemporary musicians who retain its originality.

28

As for us, we treasure each Christmas of our years gone past – its virtues of humility, generosity and love. We admire the splendour of its true traditions: the birth of baby Jesus, the Christmas tree, the Christmas crib, the star, the old decorations of rosemary and bays, the holly and the ivy, the poinsettias (Flores de Noche Buena/Flowers of the Holy Night), the Mistletoe, the greeting cards, exchange of gifts, the banquet which includes plum pottage, minced pies, roast beef, Christmas ale, and of course, Santa Claus, dancing and singing….

29

Although the Christmas festive season will come only once a year, our steadfast delight in the Christmas carols and songs ensure that those cherished melodies flutter around in our house, like butterflies, whatever the season may be. Enjoy your Christmas holidays! Ho! Ho! Ho!! Jo

30

Notes:

  • Christmas Truce: In books: Silent Night: The Story of the World War I Christmas Truce by Stanley Weintraub; Truce: The Day the Soldiers Stopped Fighting by Jim Murphy, etc. It is also the theme of Sainsbury’s official Christmas 2014 Advertisement
  • DVD/Blu-ray of the movies referred above is available with main dealers of movies.
  • This is dedicated to Pope-emeritus Benedict XVI who received Doctorates honoris causa on 04 July 2015 for five contributions to knowledge and culture – which includes his great respect for the musical tradition of the Church and his remarkable sensitivity to the music of faith. May he enjoy blessings of good health.

31

 (©Joseph Sébastine/Manningtree Archive)

32

ORDER A GOOD CHEER

1

ORDER A GOOD CHEER

The secret is out. One of my friends, Chef Rasheed Abdulkhader who often surprised us with his mastery in culinary flairs is soon to retire after few decades with the Taj Group of Hotels, one of the top hospitality groups in India where he had worked up the ladder to become one of the top Executive Chefs of this Group.

40

Over the years, Chef Rasheed’s passion and dedication had gotten him to a position where he could deal with the meals of the high and reputed guests from different parts of the world – the sheer brilliance of his culinary delights earning the adulation of many. Each of his dishes stood up for itself for its excellence, freshness, taste and simplicity. The culinary aspects of many of our own parties were overseen by him and it will be sad to see this shining personality with a never-fading smile take an exit due to “getting on in years.”

2

Now first things first. In the olden days, the chef (then known as “Kokki” or cook) didn’t triumph in the popularity and acquired glamour they have today. Back then, the thought about that leader of the kitchen rarely crossed one’s mind when you dined in a hotel. Like the cook in an upscale restaurant or in a smaller establishment like a toddy shop, you are aware they are there. In the context of my childhood, they made their personal appearance in your life to cook for occasions such as a marriage in your house when, following the religious ceremony, a wholesome feast (vivahasadya) of time-honoured family recipes (unaltered over the years) reproduced authentically keeping the taste firmly on the original version, was served inside the house or in a fabricated marquee (pandal) within the residential compound, enhancing the intensely close-knit personal atmosphere.

4

It was an occasion when all the near and dear ones were invited with true open-handedness. And they might all come and attend the feast to celebrate with lavish experience.

5

The cook turns up some days prior to the function to list the items to be arranged for his work which will commence mostly by the morning of the previous day of the wedding since there would be dinner served on the eve of the wedding day.  The cooking will continue overnight in a temporary outdoor cook-house for a second day running till the lunch is served following the wedding ceremony.

6

Besides a couple of his assistants/washers-up, help in the shapes of scores of relatives and neighbours assist the progress of the cook’s work and other arrangements. Many would fondly recall the smell of the wood smoke hanging in the air or hear the sound from the bubbling pans.

7

8

In those times, the caterers with table-ready food service and event managers and pretentious food were unheard of. Relatives and friends had time for manual help and there was collective participation in arrangements: the pandal was erected with sturdy bamboo poles roofed with tarpaulin and decorated with white-painted bamboo trellis panels fencing all around while decorations adorn the white cloth covering the ceiling.

9

The hired trestle tables dressed with plain white cloth (without drape or box-pleat or petticoat) were arranged on the tarpaulin laid down on the ground. The cooking pots and pans, serving dishes, china, cutlery, moveable water-tank, chairs and even petro-max for artificial emergency lighting were hired.

10

Besides ensuring that cultural traditions survive, thoughtful planning by the elders eliminated potential faults. Reliable relatives and family friends were conscripted as servers of food. There was a personal touch everywhere. Everyone participated – ate, drank and later merrily went away.

11

The cook was sent away happily and that was the last time you saw him until another occasion turns up when he is needed or you see him working at another function. Those were simple and affordable, and joyous occasions. Time passes.

38

12

Then came the time when the pomp and middle-persons took over and put a high price tag to everything – much before specialised food shops appeared throughout the length of the State. Soon common Italian words like Spaghetti Pomodoro, tiramisu, etc were no longer a novelty locally. The haute cuisine is here!

13

14Cookery books have come a long way from “The Forme of Cury” (Form of Cooking), the earliest surviving mediaeval cookery guide written by the Chef Maister Cokes (Chief Master Cooks) of young King Richard II of England (Richard of Bordeaux, 6 January 1367 – c. 14 February 1400) in about 1390. Apart from the masses of books and DVDs on cookery, many of which are beautifully accomplished, with the advent of TV channels, radio and web shows, movies, foodie bloggers, culinary schools, etc, (and surely many more to come), food and cooking has become two of the most common subjects around, especially on the web – rapidly commercialised and glamourised.

Such medium are good tools to inspire us to try new recipes or to learn the techniques involved to mete out our expertise on the dining plates.

16

Concurrently, it also brings about a healthy breeding ground not only for the qualified and dedicated chefs, but also, truth be told, for persons with the slightest inclination in cooking or scant knowledge in qualities of the cooking ingredients or dietary criteria, to gallop their way to recognition on the back of knowledge acquired from cookery books or shows or experience gained through apprenticeship as kitchen assistants or diploma in culinary education in tutorials. Not all that glitters is gold.

17

My paternal grandmother never used a recipe in all her life but the heady aroma from her kitchen could lure a fully fed child back to the dining table. I often try my hand in the cooking department – but mind you, not as a hobby cook who ventures into the home kitchen to tackle culinary talents in the mid-afternoon of a Sunday or on a holiday or on one of those perennial local fun-days at home: hartal.

18

Just like the innumerable budding actors finding exposure on the vast ever-growing entertainment scene, anyone linguistically proficient with common-sense approach and some knowledge/confidence in cooking can grow into a good cooking presenter on TV and web cookery demonstrations.

19

The upshot is that apart from gaining wealth and fame, their perks could include opportunities to bring out cookery books/DVDs or conduct personal cookery classes/workshops, etc.

20

The hostess of a TV cookery show once commented, ‘My Domestic chores? I am all behind like a cow’s tail. Where would I find time to cook when my daily schedule is tightly fitted around films lined up for shooting and other public appearances to be made? How do I keep up with it all day?’ The show is just a piece of cake for her. Owing to her profession, she is unfazed by the lights, camera and cables.

21

It is implied that she just needs to turn up for the shooting of the episode, gets beautifully attired (in most cases chef’s uniform is avoided), decked with gold ornaments all over the body, hair let loose rather than tucked under a Chef’s cap or headscarf. The emphasis for such hosts is on glamour. In one’s hankering for ostentation and attention, one tends to forget that one actually has more lustre than gold.

22

23

Good cookery shows do not just happen. Unlike most of today’s presenters who try to put in 100% data of their own for each episode, some amateur celebrity presenters in “cooking partnership” with the studios just follow the script guidelines for the episode researched and provided to them by the TV Studio writers for study and possible input. These writers often think visually. They push for the big goal: the show must be exiting and full of drama to hold the audience and entice sponsors.

24

At the studio, where the presenter is already well acquainted with the many cookware and other aids at hand, he/she just needs to make a mental run-through of the episode, make mental notes for the occasional change of pace if the script calls for it, before the final shooting which would be suitably edited later. As the shoot progresses, it would likely trigger impulsive, spur-of-the-moment ideas in the presenter to suit the characterisation being projected. They needn’t be afraid to try something new. Amateurs built the ark. If you enjoy yourself, so will others. That’s the long and short of it.

25

Being cheerful and unflustered from the curtain-raiser down to the end of the presentation, they are programmed to come across as culinary specialists, inspired by a deep love of home life, and smitten with the nostalgia of home-cooked cuisine of their childhood. If there is a guest for the show, their pleasing disposition is highlighted through chats with him/her who, in most cases, would be another popular personality who himself gets a shot to showcase himself with a song or dance or other gimmickry – all part of the ingredients of the cookery show.

26

27

Currently, there are some truly amazing cookery programmes dominating the airwaves. To watch the shows of learned and talented chefs, including Michelin Star Chefs, Nutritionists, Hotel Management professionals, wellness experts, expressing valid ideas and tips for healthy and tasty food is always a pleasure and benefits us to learn and discover new recipes or smarten up the known ones.

28

In fact, we watch the German show “Lafer! Lichter! Lecker!” hosted by Chef Johann Lafer and Horst Lichter. At other times, we find pastime in MasterChef Australia, a reputed show co-hosted by Chefs Gary Mehigan and George Calombaris, and food critic Matt Preston where the emphasis, besides good cooking, is on drama and competitiveness within a limited time. However, we keep away from another franchise show where some contestants sport an inborn addiction to mouth bad language while cooking good things.

29

Our intense travel has brought us in contact with many top chef de cuisines in different countries. They have ensured that our appetites are in safe hands. Their skill and enthusiasm in their respective specialties are quite amazing.

30

39

Some of them also possess that special gift of “blessed hand” known locally as “Kaipunyam”. Chef Stefan Trepp of Mandarin Oriental Hotel, Bangkok and Chef Joseph of Grand Hotel, Cochin are the owners of such brilliance. Chef Ken Murphy, Chef Nicolas Bourel, ……. it is impossible to name here all of them known to us. Of course, I do not leave out Carina’s skill in German cooking.

31

Traditional cuisine of different countries has grown through little change over the years. In Kerala, keeping in line with the massive promotion of tourism, there is a renaissance of traditional dishes. The set-up of the recipes and the vocabulary of cooking sessions remain almost unchanged down to that most commonly and frequently used word in cookery: “….a little bit of …….”

32

However, with the growing popular interest in good food, cooking is a process of evolution – subject to amalgamation of spices with different ingredients; mixing of flavours and culture like Chinese/Italian, Indian/Thai, etc.

33

41

Imagination is the highest kite that can fly. Like Chef Rasheed whose thirst for knowledge and willingness to experiment with new ideas had driven him forward, a dedicated chef knows that his/her profession also calls for a very imaginative level of creativity and do-ability.

34

During a dinner party we attended in Milan, the guests stayed longer than the proper time. The hostess, a French aristocrat known for her elegance and imagination where hospitality is concerned, was not at all disconcerted. She had a huge dish of Spaghetti Bolognese ready, specially prepared earlier envisaging such a circumstance. When everyone cheered her, she happily let out her plans for her next party. “Now let me tell you about that other dish I am going to cook next time. What about Saltimbocca?” There you go! I was nailed. Everyone is entitled to hope. Until next time. Jo

35

Picture above: Rose of Melon with Capocollo, a speciality of Trattoria Ristorante Il Porcospino, at Piazza di Madonna degli Aldobrandini in Florence, Italy. Il Porcospino is worth visiting for its fine cuisine.

36

Notes:

1.. Many thanks to friends Ms. Suparat Phumrattanaprapin, Ms. Clarissa Lo Cascio and Chef Rasheed Abdulkhader  for their hands on support to illustrate this article with their pictures.

2.. For more details on Kerala cuisine: http://www.keralatourism.org

37

(©Joseph Sébastine/Manningtree Archive)