Kochi – A Taste Of History
There is always a story on your plate when you are eating in Kochi. The fish could be a catch from the ancient Chinese nets, which are part of a tradition dating back to the 14th century. The soft bread that comes along with your meal, could be influenced by the Dutch style of baking, a well-known art within Kochi. And let’s not forget those all-important Malabar ingredients like cinnamon, pepper, tapioca and coconut, that lend their flavours to most traditional dishes, be it the famous biryani, a classic coastal fish curry or the traditional sadya served on a banana leaf.
Our guide to enjoying the depth and variety of food at Kochi, and its neighbouring settlements, is Chef Manoj Nair, the Executive Chef at Brunton Boatyard, a heritage hotel that takes its menu as seriously as its history. As for the best time to visit Kochi, Chef Manoj thinks it is worth planning a visit this year around the time of the Kochi-Muziris Biennale, an international art appreciation festival that happens once in two years. Set to start on 12th December, the fest puts the spotlight on emerging artists, conservation and showcasing traditional art forms. Although November to March is the peak season, Chef recommends a visit during the monsoon which brings its own beauty. For a list of culinary experiences in Kochi, Chef Manoj shares his favourites, and here they are in no particular order.