Tag Archive | Cochin




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.


Over the years, Chef Rasheed’s passion and dedication had gotten him to a position where he could deal with the meals of the prominent and reputed guests from different parts of the world – the sheer brilliance of his culinary delights thus earning him the adulation of many. Each of his dishes stood up for itself for its excellence, freshness, taste and simplicity. The culinary menu 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.”


Now first things first. In the olden days, the chef (then locally known as “Kokki” or cook) didn’t triumph in popularity or acquired the kind  of glamour they have today. Back then, a 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 only aware they are there.

In the context of my childhood, they made their personal appearance in your life whenever they were hired 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 (generally unaltered over the years) were reproduced authentically (keeping the taste firmly on the original version), and served inside the house or in a fabricated marquee (pandal) within the residential compound, enhancing the intensely close-knit personal atmosphere.


It was an occasion when all the near and dear ones were invited with true open-handedness. And, no doubt,they might all come and attend the feast to celebrate the occasion.


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


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



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 were 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 it. Paper decorations adorn the white cloth covering the ceiling.


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


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


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



Then came the time when the pomp and middle-persons took over such ceremonies and put a high price tag to everything – well before the 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!


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, with the advent of TV channels, radio and web shows, movies, foodie bloggers, culinary schools, etc, food and cooking has become two of the most common subjects around, especially on the web – rapidly commercialised and glamourised.


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.


My paternal grandmother Anna 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.


The upshot of a popular chef 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.


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.


It is implied that she just needs to turn up in the TV Studio for the shooting of the Cookery episode, gets beautifully attired (in most cases chef’s uniform is avoided), decked with gold ornaments, hair let loose rather than tucked under a Chef’s cap or headscarf. The emphasis is on glamour.



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 Cookery 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 exciting and full of drama to hold the audience and entice potential sponsors.


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. After all, it is said that amateurs built the ark. If you enjoy yourself, so will others. That’s the long and short of it.


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.



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 aspects of cookery, new recipes or smarten up the known ones.


In fact, we watch the German show “Lafer! Lichter! Lecker!” hosted by Chef Johann Lafer and Horst Lichter. At other times, we enjoy 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.


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.



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.


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 …….”


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.



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.


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 for her surprise dish, 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


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



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.


(©Joseph Sébastine/Manningtree Archive)


FORT COCHIN – Pepper, Souls and Restless Waves


This is dedicated to the memory of my beloved maternal grandfather, Abraham – “silver in his hair and gold in his heart”

2In nomine Patris, I baptise thee Jo……...” the priest had pronounced during that ceremony held many years ago at Santa Cruz Cathedral (Basilica) at Fort Cochin (Kerala, South India). When those words were quoted to me by my maternal grandfather Abraham eight years later, it was decisive in arousing in me a curiosity for that cathedral and its origins that stretched back to the arrival of the Portuguese.

It is a place where I had witnessed many similar functions and weddings – including some of the festivals that dotted its annual calendar. Living on the mainland of Cochin (earlier Cocym, Cochym, Cochim,.… now, Kochi), those occasions were opportunities for me to hop over to Fort Cochin and be with my maternal grandparents.

Until the age of nine, the Cochin that existed before 14th century was rather shrouded in obscurity to me. My earliest knowledge of Fort Cochin at that time was fixated on an event said to have occurred in 1341 which occasioned it’s emergence as a prominent village consequent to the great flood of the River Periyar – during which a natural harbour was formed when the sea mouth of the Vembanad estuary opened up, and eventually ushered in trade and colonialism.

It is generally held that, it was due to this natural calamity that, Mahodayapuram (Mahodaya Pattanam) and its ancient port of Muziris (Kodungallur), which had silted up, lost their importance.



History has taught us that Fort Cochin had seen the presence of the Arabs, then the Chinese before the Portuguese came along, followed by the Dutch and finally, the British. The fact remains that during the second half of the fifteenth century the intercourse between China and Malabar has waned, until at last it ceased altogether, leaving some tangible symbols in the form of Chinese Nets, pagoda-style roofs, palm-woven, broad-brimmed hats of the fishermen, Chinese style porcelain, clay pots (Cheena chatti), etc.


And when the Portuguese came to India in 1498, suffering losses by shipwreck, disease and hunger, in due course they realized that, they were not conquering some kind of uncivilized and uncultured people – indeed, they were confronted by a civilization different from theirs, superior in some and inferior in many respects.

6I have often thought that it is my privilege to have been born in Fort Cochin reaped with legends and vibrant history. Primarily, I was fortunate to be the grandson of Abraham, once a teacher with Santa Cruz School (less than 200 meters from his house), who, with his useful and reliable knowledge about the East and the West, had sowed the first seeds of fascination in me for geography and history, especially about Fort Cochin. He had told me of names I haven’t heard before, …..  Zheng He (Cheng Ho – 1371–1433), Marco Polo (c. 1254-1324), Ibn Battuta (1304– 1368/1369), Dom Vasco da Gama (c. 1460/9–1524), Dom Pedro Álvares Cabral (c. 1467/68–c. 1520), Dom Afonso de Albuquerque (c. 1453–1515), Dom Francisco de Almeida (ca. 1450-1510), etc…


Over the years, it was from him that I first learned of Fort Cochin being the fundamental reference point for many firsts in Kerala, even in India. It was the first place of European settlement in India; the first place where a foreign Fort was built; the first place in India where European food was served; cake and hot bread was baked; wine fermentation was tried; vindaloo (derived from the Portuguese dish “carne de vinha d’alhos”) made its first appearance in its original form using wine instead of vinegar.


Most likely, it is the place where tobacco, potato, cauliflower, and new species of fruits such as pineapple, papaya, cashew, guava, custard apple, etc., were initially introduced. The chillies came from the West Indies and revolutionized the palates of locals. I savoured all this in small doses whenever I was in Fort Cochin until 1970, sitting before him, during long balmy evenings that stretched into the late hours.


In the course of time, further readings led me to complement my list with more firsts: It is certainly the birthplace of Cochin Creole Portuguese, the language that came into existence with the contact of Portuguese language with the local languages and developed hand-in-hand with the formation of Catholic and Indo-Portuguese households. Since the Portuguese occupied Goa only by 1510, Fort Cochin, a citadel of peaceful coexistence, could probably be the first place where the concept of Mestiços or Luso-Indians (people of mixed and Portuguese descent through Indian women or even, órfãs del rei/young orphan Portuguese girls) emerged – the forerunners to Anglo-Indians who, imbibed in the European way of living, can be called the first moderns of India.


No doubt, the true success of Kerala would remain in its ability to maintain religious harmony. Even though dress codes sometimes marked out the religious identities of the different groups, not prone to the extremes of communal disturbance or religious chauvinism, the natives dressed in mundu, chatta, and neriyathum; sari and blouse; pattu pavadai; ghagra cholis; pardah, Muslim cap, green belt and lungi; Western-style skirts and trousers – all existed side by side in perfect harmony.


Once, my grandfather’s talk had diverged into the subject of another ritual that was said to have taken place some 489 years ago at less than 100 meters from Santa Cruz Cathedral – at the Church of San Francesco (now called St. Francis CSI Church). When that event took place, the place was known as the Church of Santo António (Igreja de Santo António), dedicated to the Saint who would subsequently capture the reverence and affection of Kerala devotees irrespective of their caste and creed.


The occasion was the funeral of the Portuguese explorer Dom Vasco da Gama in late 1524. At the time of his death, the retired and ageing Dom Gama, by then “Conde da Vidigueira” (Count of Vidigueira) and the second Viceroy of India, was on his third visit to India when he fell ill and death stole him on Christmas Eve.


14Years later, I would discover a written account of that event only in the writings of Gaspar Corrêa, (the Secretary of Albuquerque) in Lendas da India (a) which covered the history of the Portuguese from 1497 to 1549. According to Corrêa, Dom Gama was suffering from “great pains in the neck for some days, which had got awry, and some boils came to the surface at the nape of the neck.” In spite of remedies, it got worse to such an extent that the pains deprived him of speech. Having realised that his death was imminent, they shifted him from the fortress to the houses (perhaps this could be the Vasco House) of a Diogo Pereira close by to the church of Santo Antonio. Dom Gama was a great devotee of the Santo António, who himself is not unfamiliar to the perils of the sea. After Dom Gama’s testament was prepared and orders issued to subordinates that included his wish to convey his bone to the kingdom, as a basic preparation for death, Dom Gama made his confession and holy sacraments were administered to him. His life departed him in the night of Christmas, 1524, at three o’clock after midnight.

Corrêa relates: “The body, dressed in silk clothes, and over them a mantle of the Order of Christ, with a sword and gilded belt, and gilt spurs fixed upon dark buskins and on its head a dark round barret-cap, was placed in the hall, in the bier of the brotherhood of Mercy, uncovered; and the gentlemen, clothed in the mantles of their order, bore it on their shoulders, with many tapers, and followed by all the people. It was carried to the monastery of St. Antony, and buried in the principal chapel; and upon the tomb was a square grating surrounding the grave, of the height of a span, lined with black velvet, and a black and white fringe, placed upon a velvet cloth, which covered all the grave. There the next day a great service was performed”.


Having discovered the ocean route from Europe round the Cape of Good Hope to India, the tough and fearless navigator Dom Gama, and his hard-bitten crew with seafaring capability had landed at Kappad near Calicut (renamed Kozhikode) on May 20, 1498 which culminated in the diversion of the profitable spice trade that passed through Syria and Alexandria into a new route – consequently destroying the monopoly of Venice and elevating Lisbon as the great spice-market of Europe. It was a time when much of the traffic in the Indian Ocean was dominated by the vessels of Muslim merchants who for centuries had controlled the trade routes with the support of powerful local rulers.

Although historians know little about why Dom Gama was chosen to command the expedition to India, the three objectives of Dom Gama’s feat to the southeast coast of India is well understood: conquest, commerce, and conversion. His success in breaking the maritime domination of the others had set the stage for him to not only earn a place in history by the side of Fernão de Magalhães and Cristóbal Colón but also established a link connecting the source of his family fortune to India.


Favours such as the territorial title of “Dom”, “Admiral of India”, an annual pension of 1,000 cruzados, title of annual hereditary pension of 300,000 reis, right to send money to India, were granted to him. His return in a blaze of triumph to Lisbon after the first journey to India had also brought him a privileged marriage to prominent nobleman Álvaro de Ataíde’s daughter Dona Catharina de Ataíde just months before he set sail for his second journey to India in 1502 with the object of securing a permanent foothold on the Indian coast.


Consequent to Dom Gama’s discovery, more adventurers like Pedro Álvares Cabral and the energetic commander Afonso de Albuquerque, the first European since Alexander the Great who dreamed of establishing an empire in India, or rather Asia, followed.


When the Portuguese arrived in India, Cochin was in vassalage to Zamorin of Calicut. But the Raja’s surface appearances were out of step with inner truths. Irritated under the dominance of Calicut, Unni Goda Varma Koyil (Unni Raman Koyil I (? – 1503)) (b), the Raja of Cochin, was exploring ways to break away. He saw the arrival of Portuguese as a chance to assert his independence. No sooner they earned the goodwill and permission of the Raja to engage in trade and built a factory in Cochin, Cabral established the first Portuguese trading post in India, which the Portuguese called “Estado da India” (State of India). Besides their trade in pepper, they also popularised other spices such as cinnamon, cardamom, ginger, etc, in the European countries.


The Portuguese victory in fending off the invading armies of the Zamorin and vassal Malabari states in the Battle of Cochin (the first siege was in mid-1503 and the Second Siege of Cochin was during March-July 1504) which took place on land and sea not only thwarted Zamorin’s attempt to conquer Cochin but also helped in reinstating the Raja of Cochin on the throne. This facilitated the Portuguese to secure their continued presence and strengthen commercial and missionary relations. The initial siege had proven that protection could not be achieved by unassertive means. In order to lay the foundation of the shore defences and to defend the local Portuguese factory, they acquired permission from Raja Unni Raman Koyil II (1503-1537) to build a Fort on the southside of the entrance of the river leading into the backwater using the Raja’s workers and material.


21The foundation stone of this Fort was laid by the newcomer Albuquerque on September 27, 1503. Completed within a few months, the Fort would finally have seven large bastions, with the first bastion directly facing the sea. Named Fort Manuel de Cochim (Manuel/Emmanuel Kotta) after Manuel I the Fortunate (c) (English: Emmanuel I – 1469-1521), the 14th King of Portugal and Algarves, the area became known as Fort Cochin (d).

The Portuguese built their settlement in India behind Fort Manuel. They were acclimatised by birth to a hot climate. As they did in other Portuguese trading posts/colonies along the coastal districts where their power made itself felt, a wooden Catholic chapel was constructed in the neighbourhood in 1503 by five Franciscan friars who had accompanied the Portuguese expedition.

Dedicated to São Bartolomeu, one of the Twelve Apostles of Jesus, the Chapel merits the honour of being the oldest European church in India and went on to garner great historical significance as a mute witness to the European power struggle in India.

A house to the left towards the rear of this chapel (in Rose Street) (e) with typical European glass pane windows and balcony-cum-veranda, considered to be one of the oldest Portuguese houses in India, is supposed to be the place where Dom Gama lived. Today it is known as Vasco House. The close proximity of this house and Dom Gama’s devoted attachment to this Chapel could be one of the criteria for his burial in this chapel.



Great builders and promoters of architecture than any other form of fine art, the Portuguese apparently caught the admiration of the Raja of Cochin who was tolerant of other religions. The Raja granted permission to the first Portuguese viceroy (appointed in 1505), Dom Francisco de Almedia (1450–1510), a nobleman of illustrious rank and first cousin of Dom Gama’s wife Catarina de Ataide, to construct buildings using stone and masonry work. At the same time as Fort San Angelo (Kannur Fort/Kotta) was being built by the Portuguese with brilliantly red laterite stone at Cannanore, the foundation stone of Santa Cruz Cathedral was laid at Fort Cochin on May 3, 1505, on the old Feast Day of the “Invention of the Holy Cross”, the instrument of salvation. Hence, the church was called “Santa Cruz”. As we can observe, almost always in the early European explorations, religious and commercial motives were intertwined.


In 1506, the wooden Chapel of São Bartolomeu by the side of the 4-acre Parade Ground (formerly Barrack Ground) was pulled down and reconstructed into a permanent structure with gabled timber-framed roof covered with tiles.


While the façade of the Church in typical Portuguese style is flanked on both sides by a stepped pinnacle, the windows and doors displayed semi-circular arches.


The bell turret is divided into three compartments and must have been visible to the European sailors from afar during their arrival and departure. In 1516, the newly consecrated church was dedicated to Santo António, the patron saint of Lisbon. The original title deeds written on palm leaf (Ola) pertaining to the land gifted by the Raja of Cochin to construct this church is still kept in the church. It was here Dom Gama was buried with honours in 1524, bestowing the church with historic significance.



The method of construction using stone and masonry work for church edifices was unheard of during that period since construction of such imposing structures were solely limited to royal palaces or temples. Although this church does not have any architectural merits, it was during this period, when ornate monumentality of the European churches was introduced to India, which initiated the synthesis of Church art and architecture of an alien nation and religion to indigenous forms and techniques of Kerala’s artistic and architectural traditions.


With the Raja of Cochin residing at Mattancherry, the peninsula became a fusion of traditional folk art forms and culture of Kerala as well as the West, although, till today, the peninsula retains the predominance of Malayali identity, its spiritual and traditional values.


Europeans visiting Mattancherry “to pay their respects” to the Raja could not only watch the Raja’s numerous elephants with good features (Lakshanams), sometimes richly caparisoned, but also now and then enjoy performing arts like Sinkari Melam, Theyyam, Ottanthullal, Padayani, Maritheyyam, Peelikavadi, Karakattam, Kurathiyattam, Kathakali, Thiruvathirakali, Bharathanatyam, Pulikali, Margam Kali, kolkali, etc., – moments that were decisive in formulating a fusion of new and vital forms of literature and drama like “Chavittunadakam” (Stomping Drama) (f), etc.


Having spent months out on the rough seas with sea-hardened sailors and listening occasionally to their bawdy sea shanties, these occasions must have appeared so refreshingly fresh and unique to the Europeans.


Here they sometimes listened to discussions on the merits of Ayurvadic treatments, astrology, Vastu Shastra (Feng Shui), and about the delicious vegetarian food such as Sambar, Rasam, Puliserry, Aviyal, Thoran, Inji Curry, Kalan, Olan, Parippu curry, Kootu curry, Theeyal, Pachadi, Kichadi, Injithairu, Achaar, Pappadam, Payasam, etc, and mentally compared them to those of Europe such as fresh bread, beef stew, grilled sardines, cinnamon rolls, sauces, etc, cooked in their settlement in Fort Cochin. The world has become very small.


During the time of Raja Veera Kerala Varma (aka. Gangadhara Veera Keralan – 1537-65) in 1538, fourteen years after the death of Dom Gama, his mortal remains were removed from the Church of Santo António to Portugal.



However, the original gravestone of Dom Gama’s empty tomb can still be seen today on the ground floor near to the Southern sidewall (g).



The southernwall marks the gravestones of Dutch personnel while those of the Portuguese are fixed on the northern sidewall – shifted from the floor of the nave in 1886.


39Closely following the maritime accomplishments of the Portuguese, the Dutch were determined to take part in the valuable spice trade and establish their monopoly in pepper.

Cochin’s existence as a long-time Portuguese protectorate since 1503 finally came to an end when the Dutch laid siege to Fort Manuel and captured Cochin in 1663, almost a hundred years after the Jews of Kerala constructed their Paradesi (Cochin Jewish) Synagogue in 1568 (h) under the reign of Raja Kesava (Kesara) Rama Varma II (1565-1601) in the neighbouring Mattancherry.

Since the Portuguese posed a threat to the island of Ceylon which the Dutch had conquered not long ago, their conquest of the Malabar region was initially only on account of Cochin’s strategic importance. However, so as to make it easier to defend and maintain their settlement, they would reduce the size of Fort Manuel, and also demolish several houses to make the settlement narrower.




Soon Protestantism gained influence and the control of the Church of Santo António shifted from the Order of Franciscans. Having decided to rid of all Portuguese influence, all European Catholic priests were ordered to quit the territory. The Dutch demolished all Catholic convents and churches except the Church of Santo António (The contents of a placard before the church include the sentence: “From 1510 AD to 1663 AD the Portuguese officially called St. Francis Church as the conventional church of the order of St. Francis of Assisi”), and the Santa Cruz Cathedral, which they used as their arms storehouse (i).



Successively, when some of the Catholics practising their faith at the Church of Santo António/San Francesco shifted to the Roman Catholic Church of the Our Lady of Hope (Nossa Senhora de Esperanca) in Vypeen, the existing pulpit and some screens of the Church of Santo António were also shifted with them. In their place, a new communion table and the rostrum furniture were installed.



According to a report, on January 8, 1664, the Dutch celebrated the first service with a parade of all arms commemorating their initial entry into the city after capturing Fort Manuel in January, 1663. Likewise, a tablet just above the main entrance relates to some restoration works the Dutch made in 1779.



During the time of the Dutch, Hendrik Adriaan van Rheede tot Drakenstein (1636-1691) served as the Governor of Cochin (1670-1677). In 1674 he began working on his book Hortus Malabaricus (Garden of Malabar), a pioneering compilation of 740 plants of economic and medical value in the Malabar Coast and published its first volume in 1678 (j). The book is also reputed to have the first printed words in Malayalam.



The British captured Cochin after occupying Fort Manuel in October of 1795. In spite of their supremacy, the British were lenient enough to let the Dutch, who had controlled Fort Cochin for 132 years, to retain possession of the Church of Santo António/Cochin/San Francesco.


Eight years later after the British took over, Fort Manuel was blown up by the British East India Company in compliant with the orders to destroy all fortifications and public buildings and the leading Dutch families who resided there with every degree of splendour started to desert the place.


In 1804, after the Dutch had voluntarily handed over the Church of Santo António to the Anglican Communion it was rededicated to San Francesco. It was eventually placed under the Ecclesiastical Department of the Government of India.



Some more renovations took place during the 19th century as confirmed by a tablet indicating that “Repaired by The Government of Madras. Anno 1887. Being the Fiftieth Year of the Reign of Victoria, Queen of Great Britain and Ireland and Empress of India”.


According to the “Imperial Gazettee of India – Volume IV”, “the facade of the church was surmounted by an ornamented bronze cross and a weathercock, 6 feet high, which could be distinctly perceived some 10 miles off at sea; but in 1865 these were pulled down.”



Since 1923, the church is treated as a protected monument of national importance under the Archaeological Survey of India and now remains under the Ancient Monuments and Archaeological Sites and Remains Act 1958 although it is owned by the Church of South India (CSI), the successor of the Church of England in India, that came into existence by a union of Anglican and Protestant churches in South India.


One symbol of British days which can still be seen today is the continued use of manually operated large swinging cloth fans on frames called “Pankhas” suspended above the congregation.



But history lovers would also love to have a peek at the “Doop Boek(k) of the church. It is the old Baptism and Marriage Register of the diocese covering the period 1751-1804, the most authentic record of the Dutch East India Company (Dutch: Vereenigde Oost-Indische Compagnie or VOC or more colloquially as The Seventeen) and others who strode on the turf of the history of Fort Cochin.


I understand that the original of that Het doop-en trouwboek is in the department of the India Office Records forming part of the VOC archives of the British Library in London, the very repository of the archives of the British East India Company (EIC).


63In the aura of the colonial past stands a cenotaph before the church, erected on October 21, 1920, in memory of the residents of Cochin who fell in World War I. You can also see a clock that was set up on the façade on November 13, 1923 in memory of Hal Harrison Jones, a former Managing Director of Aspinwall & Co., Ltd, who died at Cochin.

The land before the church is now occupied by constructions including some colonial bungalows situated amidst landscaped grounds forming part of a club which commenced operation in early 1900s with admission privileges restricted to the British and men only (presently Cochin Club).


What there is left of the beach that has had many cultural influences on these colonial powers exist on the west beyond the club grounds – its past glory diminished like the Fort Manuel, the remnants of which can be seen along the beach, like the symbol of a bygone era steeped in its historic significance and heritage value.


The few occasions we had to interact with the locals during our visit to Portugal in 2006 had offered me the understanding that the bygone grand era is looked back by them with pride though they are at wonder about how they had managed to attain it.


Even so, the fact remains that history should be seen in the context of its time – to the moods, attitudes, and conditions that existed during that time – as much as it is due to the farsightedness and pro-activeness of the illustrious explorers and adventurers; it is not unconventional to be aware that greed and brutality also played its roles to sustain this achievement, until more smarter and more able European powers appeared on the horizon and took over.


The changes that took place by stages in the colonial period had greater impact on Fort Cochin. In point of fact, the spirit and character of Fort Cochin is largely defined by its unique history and heritage. While it is no longer fashionable to think of history in terms of kings and captains, we cannot ignore the truth about the past communities of colonial times and even the one that predates the Western conquerors. The cantilevered Chinese fishing nets that still raise their heads are a tangible signpost to that period.


I recently attended a seminar on the heritage of Fort Cochin. There prevailed a sense of anticipation in the air – like a promise that something positive would eventually come out of it. Given that heads of historical monuments, prominent historians, archaeological experts, local populace and enthusiasts are roped in to participate, such seminars and activities of organisations are positive steps to regenerate and conserve the eco-cultural landscape of the area, its historical monuments, etc., and to watch out and curtail all actions that wipe out traces of the ancient civilisation.



The active involvement of dedicated personalities like Dr. Charles Dias, MP and Dominic Presentation, MLA, and official departments like the Department of Tourism, etc, is commendable. Of the various protective measures being considered, languages like Cochin Creole Portuguese which has originated during the colonial times, and other kinds of intangible cultural heritage that are becoming extinct must also be given due attention.


While the golden sands of the beach, still a distant dream, has to be definitely rejuvenated and there can be merit in establishing a community swimming pool – a public facility to enable visitors, especially low-budget travellers, etc, who like to swim safely in the ambiance of the beach and the Arabian Sea.


Understanding is a two-way street. Following that Seminar, a short walk I took around the old Fort area provided me with the opportunity to examine how much of its character and quality has been preserved. Sure enough, one of Fort Cochin’s blessings is its partial isolation and you can stroll at a leisure pace in the quiet streets. That cool and quite ambiance is what makes this “sweet spot” so charming and endearing.


Even now, you will not miss its charisma displayed so prominently on the doorways, walls and facades of the Portuguese, Dutch and British buildings from colonial periods lining the streets. Regrettably, many from the public, the tourists and heritage enthusiasts are still left unaware of several salient features of Fort Cochin’s history and monuments.


Through awareness programmes and encouraging research, many ambiguities can be clarified and questions answered: Where were the real boundaries of the Fort Manuel, or where each of the seven bastions, renamed by Dutch as Groningen, Friesland, Utrecht, Zeeland, Holland, Gelderland, Stroomburg (names of Dutch provinces) was situated? Where was the smaller bastion called Overijssel or riverside entrances to the fort – Water-Gate, Bay-Gate, and New-Gate, located? Where is the Loafer’s Corner? Why is it that there are hardly any Dutch surnames compared to those of Portuguese; etc.



The vestiges of three former European colonial powers that line the Burger Street (Burgerstraat), the Princess Street (Prinsesstraat); the remnants of the Fort; the huge, shady trees lining the lanes; the garden bungalows with large rooms, high ceilings and verandas, arched doorways, carved doors, colonial windows; the few edifices such as the Old Harbour House, Koder House, Vasco House, David Hall, the Bishop’s House (once the residence of the Portuguese Governor), Thakur House (Kunal or Hill Bungalow); the playgrounds, etc, – all extend their roots to a bygone era.



As the spice race is long over, it is the tourism that had opened its door to Fort Cochin’s history. As the tourism industry in Fort Cochin encompasses many different areas, any tendency to cash in on its tourist potentiality by overpricing on services would have a negative impact on Fort Cochin and deter the tourists from returning. Besides, certain visible “not so goody-goody” problems that have cropped up with the encroachers, illegal shack vendors, the dumping of garbage, etc., are aspects that are being addressed.


Although there are isolated incidents connected with the sale of drugs and abuse towards the visitors, the police have shown exemplary effort to curb these unsocial elements which are a menace in any part of the world.


Development is part and parcel of a society whose requirements and demands change when society changes. Nevertheless, I would say without fear of contradiction, that development must not ignore the past, socio-economic attitude of the people and their culture. No doubt, it’s a blessing that the restrictions and lack of opportunities for haphazard development has preserved this area to a remarkable degree even though intrusiveness can be seen popping its head up in some places. It reminded me of the policies implemented at places of historical importance like Assisi, Siena, Firenze, Toledo, to name a few, where preservation is given the highest priority to maintain the connection the present has with the past.



More than aides-mémoires of the collective past, historic place like Fort Cochin has social, economic, educational, and other values. I hope the renewed interest in this area would not only provide an incentive to our efforts for the welfare and protection of Fort Cochin and its surroundings but also bring in the essential cultural pride. Until next time. Ciao, Jo



84a)   It seems that Gaspar Corrêa’s (1496-1563) Lendas da India, an indispensible contemporary source on India’s history or the story of Portuguese expansion, was not published until the 19th century.

b)   The names of Rajas vary in different publications.

c)   Dom Manuel was called “the Fortunate” because of the great wealth he earned from Portugal’s maritime discoveries.

d)  The second part of the name Cochin might have derived from kochazhi which in local language Malayalam stands for “small estuary”.  

e)   Dom Manuel I was bestowed with a Golden Rose by Pope Julius II in 1506. By receiving a second Golden Rose from Pope Leo X in 1514, Manuel became the first individual to receive more than one Golden Rose, which is a gold ornament traditionally blessed by the popes annually and conferred as a token of reverence or affection.  The street must have been named “Rose Street” by the Portuguese as a mark of respect to their king during the above mentioned period.

f)   Chavittunatakam: The first documentation and publication of this art form is planned by South Zone Culture Centre and Kerala Folklore Academy.

g)   In the writings of Gaspar Corrêa also, it is mentioned that Dom Gama was buried in the principal chapel of the monastery of St. Antony while in some writings it is referred as Monastery of St. Francis, Cathedral of Cochym . In an article of the Boletim do Governo, Goa, December 21, 1858, on the subject of Dom Gama’s tomb, he was buried in the principal chapel of the church of the Franciscan monastery of Cochym.

85h)   According to Cochin State Manual by C. Achyutha Menon, the first synagogue was established at Muziris but it does not exist today.

i)    This arms storehouse of the Dutch fell into the hands of the British who demolished it when they took over Cochin in 1795 under the rule of Rama Varma (Sakthan Thampuran – 1790-1805).

j)    Colóquios dos simples e drogas da India” (Conversations on Indian Herbs and Drugs) was published in Goa on April 10, 1563 by Portuguese Jewish physician/naturalist Garcia da Orta, a pioneer of tropical medicine, nearly a hundred years earlier to the publication of “Hortus Malabaricus”.

k)   The Doop Boek was maintained for 40 years and was sent to London in 1932 for repairs. Having rebound in the original style, it is unavailable for public scrutiny although a Photostat copy of the original book is, I understand, available to satisfy their curiosity.

l)    For more details on Kerala: http://www.keralatourism.org

m) A special thanks to Ms. Pearl Prakash.

n) This article presents only sign posts from the history of Fort Cochin. The excuse for its appearance at this time is my attempt to summarise these events at this juncture when much discussion on Fort Cochin’s importance and protection are progressing.  Although certain proposals are mentioned here, I have not included all the various proposals and implementations currently being addressed by the Government, other institutions and enthusiasts.

(© Joseph Sebastine/Manningtree Archive)


Kerala – Fruits of the Sea




I have good reason to like seafood. From childhood on, a delicacy from the sea would often find its way onto my dining table with occasional reminder from Mom of the true nutritional value of the fish and how it helps to grow strong and wise. I do not dislike other kind of food (except anything that crawls or with feathers) nor do I love all sorts of seafood. Actually, if I wish to be selective, I could do so since my home State of Kerala in the South-western tip of India bounded by the Western Ghats on the east and the Arabian Sea on the west, and a coastal line that stretches more than 360 miles long, has an abundant wealth of seafood.


Besides the lakes, ponds and paddy fields (where fingerlings are occasionally released), we have 41 west-flowing rivers here in addition to three east-flowing one and a continuous chain of lagoons and backwaters running parallel to the sea-coast. Then there are about 275 varieties of fish in India of which 175 species are reportedly in the coastal and inland waters of Kerala.



Far into the ancient times, the shores of Kerala saw the arrival of visitors and traders from afar. The sea grew into a decisive factor in the history of Kerala in the wake of the discovery of the monsoon trade wind around the first century A.D when a proper route cutting right across the Arabian Sea was established which enabled the marines to adopt the direct sailing from Aden in Yemen to Muziris in Kerala.


While a profusion of spices (1) went out in vessels like ‘dhows’; new religions, alien cultures and rulers breezed in. Looking back over the history of this State I note that, the people having come to terms with foreign influence were also remarkably tolerant of other people’s customs and ideas. And all along, this land strived to retain its natural beauty and resources.



Indian climate may broadly be described as tropical monsoonal climate. The southwest monsoon season of Kerala begins in early June and it coincides with the spawning season of majority of the fishes of the land, particularly shrimp.


To conserve the marine resources, more specifically, to prevent destruction of fish eggs and young fish from large-scale harvesting by fishing vessels, several studies had recommended that seasonal restriction is essential. Hence, fishing with trawlers or mechanised fishing boats is stopped during the breeding period, an annual feature since 1988 which blanketed 12 nautical miles of the sea from the Kerala coast.


Even though the ban would contribute to make the price of fish to soar, in an era of depleted oceans and endangered fisheries, the restriction on trawling is an appropriate and a responsible approach, especially when we read this together with reports that under pressure from deforestation, mining and the building of dams of the Western Ghats, an estimated 30 species have been lost over the past 60 years. In view of the welfare of marine resources and the numerous fishermen depending on the connected industry, the Government and state owned enterprises have set up ever-improving activities. Besides, the Church is also playing a good role for the welfare of the fishermen and their families.


At midnight of June 14 of this year, the annual ban on trawling came into effect which would give a bit of peace to some of those marine species swimming in the vicinity of Kerala. This 47 days break (until July 31) entitles the fishes to breed and groom and have a wonderful peaceful monsoon vacation in cooler waters when the ‘gentler’ Kerala is lashed with heavy rain and isolated thunderstorms.


As the monsoon drenches the highland, floods the midland and drowns the lowland of Kerala, soaking the thick forests, inundate agricultural fields and luxuriant growth of trees dominated by the coconut groves; the raging sea does its annual business to wreak havoc on the coastal life and encroach onto the sandy soiled shores and grab bits of land from the coastal belt.


With approximately 5,400 mechanised fishing boats registered in the State (2) now on compulsory holiday, thousands of fishermen, including some of those working in harbours and peeling sheds who lack material and educational advancement, face a period that is unlikely the best days of their lives.


Although such an annual period is foreseen; some fishermen make use of this period to sort out domestic matters and attend to maintenance of fishing units, while those with dilapidated finances seek temporary jobs elsewhere, all the while, ticking off the days for the ban to end to once again see their silhouettes reflecting off the water, to toil in their boats in the territorial waters – early in the morning, under the scorching sun, sometimes into the middle of the night while their women and children anxiously awaited their return with aches and pain in their heart and mind. Health is a gift those men took for granted – the energy they need for the tasks comes at the right time. It’s a unique personal connection that fishing creates between man and nature.


For these men, some trips are good, some not. And so, life at the sea is a buzz of many occasions, more smiles, less bitter or vice versa: the thrill of a good catch; the exhilaration when you hit Chakara (3); the extreme oppression of the weather and the strains of the job; the comradeship: its joy and pains; their mastery in the colloquial language laced with Portuguese and Jewish terminologies; their knowledge in the salient features of different kinds of fish and the taste of its roes; the happiness of seeing an occasional rainbow or a comet; of interrupted sleep on board, the constant alertness for warning signals of danger……


Good timber does not grow in ease –

The stronger the wind, the tougher the trees


Apart from observing from close quarters in harbours of Cochin, Vizhinjam, and Panaji, as well as from books and visual media, I have never set foot inside a fishing trawler. My cruise on board M/V Bharat Seema to the Lakshadweep Islands (India) and back was an awesome experience, especially to lie on the deck during the night and look up at the intense full moon glaring from the dark sky as the ship rolled from side to side shifting the wide horizon up and down. By far, I have seen the hustle and bustle of many beaches and markets of India including the Lakshadweep Islands, Thailand (Pattaya), Yemen (Hodeidah, Al Mokha and Aden), Italy(Venice), Portugal (Lisbon), Turkey (Istanbul) and few in England.


The wealth of imagery on some of these beaches is phenomenal. I have savoured the thrill of watching the arrival of fish laden boats to dock; observed the everyday scenes on the beach and the daily lives of the fisher-folks. These are human beings working alongside nature – in harmony with nature.


Having conversant with many in the field of fishing in Cochin itself, some of the stories they told have captured my imagination. The memories they stored away in their mental scrapbook: some spoke of the rhythms of their daily life as fickle and unpredictable as the sea; of their piscatorial gods of protection; the superstitions and their bravery. Once I heard a fisherman cooking up an anecdote of having seen a ‘stunner’ whale (Thimingalam) as big as the Venduruthy Bridge of Cochin (around 635 mtr); one spoke of an omen of misfortune about the crows while another about good aspects of seagulls believed to contain the souls of dead sailors.


There are fishermen who would not stop to count the number of fish they caught for fear that they will not catch no more on that day. A naturally right-handed fisherman, considered it unlucky to cast his line with his left hand. But one thing I read in a publication that I didn’t tell them for reasons you could comprehend is, if a fisherman had an (un-staged) quarrel and fight with his wife before going to sea, he can expect a good catch! What an idea!



In order not to miss the boat when the dark clouds gather under the sun, the seafood export-houses of Kerala do their annual stocking up (especially shrimps, Kerala’s “pink gold” much sought after in U.S.A, Europe and Japan) with the harvest of the sea well in advance to keep up with their regular outflow of exports. However, the dining tables around the State have no reason to panic about the fish factor. To substitute this shortfall due to the ban, Kerala’s good network of backwaters is breeding “nursery” for vast variety of fish, some of which the locals actually prefer more over those caught from the sea.


Exempt from the blanket coverage of the ban, the artisanal and peasant fishermen on canoes (traditional Vallom), with or without small motor, continue with their fishing activities in these backwaters traditionally rich with fish and clams or even venture out into the generally rough sea during the monsoon months to cast their nets at their own risk – while the trawler workers are saved from dangerous exposure to the rough sea due to the ban. In addition, freshwater fish is sourced from Tamil Nadu and from Aqua farms on the eastern coast of Andhra Pradesh.


Fresh and dried fish is a regular item on the dining tables in Kerala. With more than 70 edible varieties of sea beauties (4), Oh boy, this is heaven for a connoisseur of fish.



A preferred variety for many is the Green Chromide (Etroplus suratensis), a species of cichlid fish whose colour is most beautiful during the monsoon (June-September & October-November). A fresh and brackish water fish commonly found in South India and Sri Lanka, it is locally known as Karimeen (Eli-meenu/matak/ersa/erpe/eri menu/kaggalase in Kannada, koral in Bengali, Kundal in Odia), but also bears the name Pearlspot Fish due to the pearl-like white spots on its scales.


Distributed abundantly in large rivers, lakes, lagoons and estuaries throughout Kerala, especially at Alleppey (Alappuzha), this herbivorous fish has the perfect characteristics for fish-farming/Pisciculture (breeding, rearing, and transplantation of fish by artificial means). Karimeen commonly reaches 20 centimetres (7.9 inches) but the maximum length is twice that, a growth it achieves by feeding on filamentous algae, plant material, small worms/prawns and insects. Breeders are fed with conventional artificial feed prepared with rice bran, groundnut oil cake, etc. Even though fishing methods have continuously evolved and the opportunities for innovation have been especially good in recent decades, gillnets, which impose less impact on the environment, remain more prevalent in the local use to catch Karimeen.


Available throughout the year, many restaurants in Kerala cater dishes featuring the oval-shaped Karimeen as their star attraction in addition to other authentic dishes that forms part of Kerala cuisine (5).


One restaurant famous for Kerala cuisine, especially for Karimeen, is the Grand Hotel in Cochin where delicacies of this fish tops their Menu in different flavour and cooking methods (6). While cleaning this fish, after cutting off the gills with kitchen scissors, care has to be taken to not only remove it’s scales but also to remove a film of the skin with a sharp knife which can be done from the tail-end upwards, leaving a gleaming white surface.



It is served on board traditional tourist boats (Kettuvallams) (7) plying the scenic backwaters (a chain of interconnected rivers, lakes, inlets and canals) since its dishes forms part of an average tourist’s Kerala experience. Even Kerala has elevated Karimeen as the official fish of the State and to boost up its production and facilitate larger exports, observed 2010-11 as “The Year of the Karimeen”.


The restaurant of Grand Hotel is often filled with tourists resolute with their wish not to leave without savouring the good taste and flavour of this all-time favourite. This is also a preferred haunt of non-resident Keralites, especially those hailing from the Kuttanad region of Alleppey district who reminisce of their childhood at their houses beside palm-fringed rivers and lagoons where their mothers had displayed their culinary skills with this “upper-middle class” fish on their eating plates when it used to cost far less, unlike today when it is still dodging the cooking pots of the common man due to its overpriced cost.


Tradition and religion have played an important role in Kerala cuisine. Although it has a specialized local character of its own, Portuguese and British rule is evident in the cuisine of minorities like the Christians. In the heart of all this are the spices and every family has their own specialism in its mixture that is passed on from mother to daughter over the years.



Fish is a creative cook’s dream. Properly prepared, any palate will perk up at the taste of fresh fish. No doubt about it. Most of us have a favourite fish or seafood that is cooked in a certain way. From poaching to steaming to boiling to broiling to smoking to sautéing to grilling to frying, the ways for preparing fish are many.


With great seafood dishes ranging from appetizers, to soups to salads to pasta to burgers to curry to Sushi, cooking seafood right does require skills – especially when we consider the delicious, nutritious and healthy aspects of the meals.


Recently I came to know that the great opera tenor (late) Luciano Pavarotti shared a common interest with me. Like me, he loved to cook as well as eat. I learned of it the hard way when I was hitting singles during the last years of my stay in Yemen where fish is abundant but narrow on variety and availability of the right ingredients.


39Later, the wonderful wealth of cooking techniques so graciously shared to us by some of the brilliant chefs we befriended during our outings enabled me to cook up some impressive dishes whenever I get into the kitchen where life sometimes makes up its mind. But it was Carina who taught me the secret of making a good court-bouillon which I find a fantastic base for lobster. Cooking and enjoying seafood can be quite fun with all the variety and the related ingredients we have here. As long as the fun lasts, we are glad we can make the most of the fish we buy. Until next time. Ciao, Jo

(1)    Spices like pepper (Piper nigrum L/Kurumulaku), cardamom (Elettaria cardamomum Maton/Elam), cinnamon (Cinnamomum verum/karuvapatta/Elavangam), ginger (Zingiber officinale Roscoe/Inchi), nutmeg (Myristica fragrans/Jathikka), clove (Syzygium aromaticum/Grambu/Karayambu), turmeric (Curcuma longa L/Manjal), etc.

(2)    Registered boats: Data according to a local newspaper.


(3)    Chakara: When the temperature of the atmosphere increase, schools of poovalan shrimps living in the bottom of the sea rise up to the surface to enjoy the fresh water and coldness from the new rain. Another common explanation is that, the easterly approach of the south-west monsoon wind conjure up a current running perpendicular to the ebbs and tides forcing the subsurface water to come up with the fish swimming in the bottom. ‘Chakara’ is a rare phenomenon seen only in the coastal waters of Kerala between Kannur and Quilon during the southwest monsoon period. On June 24, 2013, a ‘Chakara’ of Poovalan Shrimps (Metapenaeus Dobson) appeared off the coast of Cochin. Another ‘Chemmen (Shrimps) Chakara’ occurred at Chavakkad, Trichur five days earlier to that when fleet of shrimps appeared a couple of kilometres off the coast.

(4)    There are crustaceans like shrimps, lobsters, crabs; sharks and rays (Elasmobranchii); King fish/Seer fish/Indo-Pacific king mackerel (Scomberomorus guttatus/naimeen/ayakoora/varimeen), Indian Mackerel (Rastrelliger kanagurta/ayala), Indian oil Sardine (Sardinella longiceps/mathi/naichaala), Pomfret Silver/Black (Pampus argenteus/niger/aavoli), Striped Mullet (Mugil cephalus/Thirutha), Malabar blood Snapper (Lutjanus malabaricus/chempalli), Mozambique tilapia (Oreochromis mossambicus/tilapia), Tuna (tunnus albacares/euthynnus affinis/choora) and I don’t forget Dussumier’s ponyfish (Leiognathus dussumieri/mullen), et al.


(5)    For details on Kerala cuisine: http://www.keralatourism.org

(6)     Karimeen Molly, Karimeen Pollichathu, Karimeen Vevichathu, Karimeen Mappas, Karimeen Varutharachathu, Karimeen Fry, etc.

(7)    Kettuvallams were traditionally used as grain barges. The present motorised houseboats are made of planks of jack-wood joined together with coir and coated with a caustic black resin prepared from boiled cashew kernels. It has covered accommodation facility with kitchen, built up using bamboo mats, sticks, wood of areca nut tree and coir for roofing and wooden planks with coir mats for flooring.

(8)    Painting: “The King of Cochin riding on an Elephant, attended by his Nairs” by Portuguese traveller Jan Huygen van Linschote (1562-1611)  – Source: Public Domain image in Wikimedia Commons

(9)    Painting: “Overwinningh van de Stadt Cotchin op de Kust van Mallabaer – Victory over Kochi on the coast of Malabar” by Coenraet Decker (1650 circa-1685)  – Source: Public Domain image in it.wikipedia.org


This article is dedicated to the memory of my late paternal grandparents, Anna and Joseph, great connoisseurs of seafood.

(Photos: © Manningtree Archive)

Backwater-Campaign-Kerala 1

Backwater-Campaign-Kerala 2

Backwater-Campaign-Kerala 3The three images shown above: Photo courtesy: Kerala Tourism