KHALEEJ TIMES

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SEPTEMBER 6, 2014
44
Onam
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KHALEEJ TIMES
|
SEPTEMBER 6, 2014
45
Onam
S
tate Bank of Travancore
(SBT) is a leader in the In-
dian NRI banking space,
having a long and success-
ful track record of rendering top
quality service to a very large num-
ber of Indian expatriates. SBT has
been in existence for nearly seven
decades and since 1960, has been
a part of the State Bank group, the
largest banking conglomerate in
India. The bank ofers a wide va-
riety of attractive and customised
NRI products and services that
cater to every need and fancy of its
vast NRI clientele.
As the only Indian Public Sec-
tor Bank based in Kerala, SBT has
been playing an important role in
the social milieu of the state. SBT
provides high quality, personalised
NRI banking services from its vast
network of branches and also from
its dedicated representative ofce
in Dubai, UAE.
In order to reach out to the vast
NRI population in the UAE, the
bank established the representa-
tive ofce in Dubai in 2008. The
SBT Representative Ofce in
SBT: A leader in NRI banking
The State Bank of
Travancore ofers
extensive services
to the UAE-based
NRI community
Dubai facilitates all types of NRI
transactions and provides all req-
uisite services for the banks NRI
clientele in the UAE, acting as a
conduit between them and the SBT
branches in India. SBT also man-
ages two exchange houses, one
each in the UAE and Oman; viz,
M/S City Exchange LLC, Dubai,
UAE, and M/S Global Money Ex-
change Company, Ruwi, Oman. In
addition to this, in order to ensure
smooth business facilitation for
NRI clients in the other GCC coun-
tries, the bank has posted relation-
ship managers in countries such as
Qatar, Oman and Bahrain.
In order to enhance the banking
experience of its vast NRI clientele,
the bank has established several
specialised NRI branches and
personal segment branches at
major centres in India. The bank
has also opened four boutique
branches for its premium,
high-end NRI customers NRI
Premium Banking branches at
Thiruvananthapuram, Mumbai
and Kollam, and a Platinum Point
branch at Hyderabad. The bank has
plans to open more such branches
during the coming years.
The NRI deposits of SBT record-
ed a growth of Rs56.51 billion dur-
ing the last fnancial year, reaching
a level of Rs249.63 billion as on
March 31, 2014. The bank con-
tinues to maintain its number one
position in Kerala, in terms of NRI
deposits, enjoying a market share
of 41.5 per cent among public sec-
tor banks in the state. NRI deposits
constitute 28 per cent of the banks
total deposits.
For facilitating smooth remit-
tance of funds to India, SBT has
established direct remittance ar-
rangements with 43 exchange
houses in the GCC. Of this, fve
tie-ups were established last year.
The bank plans to have more such
tie-ups in place, and the target is
to reach 50-plus tie-ups during
2014-15.
Remittances equivalent to Rs360
billion was routed through SBT dur-
ing FY 2013-14, which amounted
to 50 per cent of all remittances re-
ceived by banks in Kerala.
Recently, the bank has intro-
duced several new attractive NRI
products such as: SUKOON, a
new current account product ex-
clusively for NRIs who wish to
keep their savings free of interest,
and at the same time can enjoy
several value-added benefts.
Similarly, a foreign currency loan
product against the FCNR (B) de-
posits was introduced last year.
Also, Indian expatriates all over
the world can now enjoy SBTs
online NRE account opening
facility, which is made avail-
able through the banks website
www.statebankoftravancore.com.
Another special product
for NRIs launched this year is
TWINKLE, which is a recurring
deposit for children below the age
of 18 years. A child can be made
a millionaire under the scheme in
10 years, if the parent/guardian
can deposit Rs5,200 per month
for 120 months in the name of his/
her child. A valuable gift indeed
for their loved ones!
The bank has also launched a
new deposit product SAPTHAMI
(tenure 700 days) with interest at
9.15 per cent per annum. All these
products are available to the NRI
community for investment and to
enjoy better yields.
Besides these special products,
the bank also ofers a wide choice
of attractive deposit and loan prod-
ucts. These include NRE/NRO
Savings bank accounts and NRE
Platinum Savings account. Apart
from NRE/NRO Fixed and Recur-
ring deposits in Indian Rupees, the
bank ofers the facility of FCNR
deposits and Premium Rupee de-
posits (one year term) in nine major
currencies USD, GBP, EUR, JPY,
AUD, CAD, CHF, SGD and HKD.
Rupee Premium deposits (in USD)
of longer terms is also available.
Retail loans such as home loans,
car loans and mortgage loans are
available for NRIs on very attrac-
tive terms and conditions.
In short, the bank provides
tailor-made products to serve cus-
tomers in all segments, across dif-
ferent strata of society. SBT has
become a fnancial super market,
ofering the full spectrum of prod-
ucts and services under one roof.
Onam
KHALEEJ TIMES
|
SEPTEMBER 6, 2014
46
Onam
K
eralas dance forms are
the best portrayal of
its abundance in colours,
expressions and cultural
wealth. Whether it is the
world-famous Kathakali dance
based on the stories and ideas
from Indian epics and Puranas;
Mohiniyattam, the more sinuous
dance of the enchantress;
Kannyarkali and Kolkali, folk art
performances; or Kummattikkali,
a popular mask dance; every
art form is a true reection of
the richness and diversity of
culture. Onam, a celebration of
the homecoming of the mythical
king Malabali from netherworld,
is a perfect time to witness the
magic woven by these art forms.
Magical
Renditions
OPPANA DANCE
P
h
o
t
o
s
:

K
e
r
a
l
a

T
o
u
r
i
s
m
KHALEEJ TIMES
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SEPTEMBER 6, 2014
47
Renditions
PULIKALI
KALARIPAYATTU
MOHINIYATTAM
THRISSUR POORAM
KATHAKALI
Onam
Spicing it up
The story of Keralas spices and crops dates back to
thousands of years into the past
CARDAMOM
Kerala cuisine might prove too spicy to a deli-
cate palate... Thats a warning some tourist guides
give visitors to the land of spices.
Spice trade in Kerala dates back 7,500 years. The
Spice Coast of Malabar has found mention in ancient
travelogues. If chilli and pepper have been the hot
favourites across time, the cardamom of Malabar is
considered the best in the world. Cardamom from
Kerala is widely used for medicinal purposes.
Cardamom (Elettariacardamomum), apart from its
medicinal qualities, has a pleasing favour and aroma
that makes it a chief condiment for tea, cool drinks,
confectionaries and sweetmeats, vegetarian and non-
vegetarian dishes. At 750-1000 metres above sea lev-
el, the wooded Western Ghats are the home of the car-
damom. The hills of Idukki district, which is the main
cultivator of the spice, are called Cardamom Hills.
India is the worlds largest producer of cardamom
and Kerala contributes a lions share. Commonly
used in the state (and in the country), cardamom is
available at all provision stores, supermarkets and
state-owned emporia across the country.
CASHEW NUT
A popular dry nut of Gods Own Country, cashew nut
kernels are either eaten raw or roasted and salted. For
centuries a commercial export item of Kerala, cashew
nuts are traditionally used for seasoning the sweet deli-
cacies of the lands cuisine. It is said that cashew nuts
were brought to Kerala by Portuguese traders.
The cashew nut tree (Anacardium occidentale) is
popularly called Parangi mavu in Malayalam and
most of the cashew processing units in the state are
concentrated in the Kollam district.
The cashew nut tree grows 12 metres high and are
mostly found in the tropical regions of the world like
India, Sri Lanka, Malaysia, Philippines, Brazil and
Africa. The tree starts yielding by the third year of
planting. During the eighth to the 10
th
year, the fruit
bearing capacity touches a maximum and the tree
lives up to 30 to 40 years.
Cashew nut processing includes roasting, remov-
ing the shell, extracting oil from the shell, peeling the
kernel, and selecting and packing the nuts accord-
ing to quality. The nuts are available in the market at
prices that vary with quality and brand names.
CLOVE
A common spice of Kerala, cloves are the dried
foral buds of Eugeniacaryophyllaeta. Keralites call it
Grambu or Karayambu.
Clove is one of the key ingredients of garam
masala (spices in varying proportions roasted and
powdered). Traditionally garam masala is prepared
and preserved at home, but now masala in ready-to-
use powder form is available under diferent brand
names. Clove is also used to favour sweets.
Cloves are available in sealed packs at provision stores
in the state and can be preserved for years together.
In addition to being a favouring agent, clove has
medicinal value too. Clove oil is a balm for toothache
even the crushed leaves of the clove tree give relief
to toothaches. Clove oil is also efective in the treat-
ment of acidity and indigestion. Prices vary accord-
ing to quality and seasons.
PEPPER
In Kerala, pepper is cultivated in a mixed crop envi-
ronment. In Wayanad, pepper is planted amongst cof-
fee plantations, and cultivated on a large scale. Pepper
is also a main item in most kitchen gardens of Kerala.
The spice-scented shores of Kerala have beckoned
traders from time immemorial, and its allure contin-
ues to hold sway even today.
The spice trade still dominates the commercial
transactions of the state. India, the worlds largest
exporter of spices, realises three-fourths of its total
output from the rich plantations of Kerala.
Keralas spice trade with Babylon and Egypt can be
traced back to the third millennium BC. Cinnamon
from Kerala was used in embalming the dead bodies
of the Pharaohs and in the manufacture of perfumes
and holy oils. Cinnamon from Kerala frst found its
way to the Middle East through the Arabs.
PEPPER
CLOVE
CASHEW NUTS
CARDAMOM
KHALEEJ TIMES
|
SEPTEMBER 6, 2014
48
Farhana Chowdhury
T
heres a bit of raw tal-
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Featuring over 30 courses tai-
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farhana@khaleejtimes.com
ADVERTORIAL
Onam
STAR
SPECTACLE
KERALA WILL CELEBRATE ONAM WITH A SPECTACULAR LINE-UP OF LAVISHLY
MOUNTED FILM EXTRAVAGANZAS, DEEPA GAURI WRITES
PRITHVIRAJ AND REENU MATHEWS IN
SAPATHMASHRI THASKARA
KHALEEJ TIMES
|
SEPTEMBER 6, 2014
51
Onam
ime was it that
Onam festivities
meant heading to
the nearby paddy
fields, which are
laid bare after a
bountiful harvest,
for games ranging
from innocuous ball
games to the more-demanding sports
that call for sheer muscle power.
The womenfolk, in the meanwhile,
would retreat to the inner courtyards
for some gossip, a much-needed
rest or to watch traditional dance
performances.
Well, with time, pastimes change, and
so it is that films became a staple fare
to celebrate Onam.
One such movie that had the masses
thronging to theatres was Jeevitha
Nauka, directed by K Vembu and
starring Thikkurissi Sukumaran Nair,
BS Saroja and Sebastian Kunjukunju
Bhagavathar. Although released
in March 1951, it went on run for an
unchallenged 284 days and had
children singing through Onam,
requesting their dads to spare 50 paise
to watch the film.
Next year, Vishappinte Vili, starring
Prem Nazir, chugged into theatres right
in time for Onam. The second film of
Nazir, and the first in which he adopted
the screen-name, the films success also
defined the Onam period as one ideal
for film releases.
Other notable films that have
succeeded following their Onam
release include CID Nazir (1955)
and Chemmeen (1965), the Ramu
Karyat classic starring Sathyan,
Madhu and Sheela.
Two banners that realised the
importance of festival releases are
Udaya and Merryland Studios, the
former ensuring that every Onam or
Vishu, at least one film adapted from
the folk tales of north Kerala hit the
theatre circuit.
MAMMOOTTY AND RAAI LAXMI IN RAJADHI RAJA
NAMITHA PRAMOD
T
A movie that had the masses
thronging to theatres was
Jeevitha Nauka, directed
by K Vembu, and starring
Thikkurissi Sukumaran Nair,
BS Saroja and Sebastian
Kunjukunju Bhagavathar.
Although released in March
1951, it went on run for an
unchallenged 284 days and had
children singing through Onam,
requesting their dads to spare
50 paise to watch the lm.
MYDHILI, DILEEP AND SIDHIQUE
KHALEEJ TIMES
|
SEPTEMBER 6, 2014
52
Onam
Biju Menon and Kunchacko Boban in
Bhaiyya Bhaiyya
Mohanlal in Peruchazhi
The trend continued to
gain momentum during the
heydays of Nazir, Jayan, Soman
and Sukumaran. Under the
superstardom of Mammootty and
Mohanlal (that prevails to this
day), the stakes got higher.
With the advent of television, the
challenge became harder. Everyone
was now getting their fix of Onam
entertainment on the myriad
television channels that beamed
blockbuster hits. Rushing to the
theatre, therefore, was for the real
movie fanatics, who had to be up-to-
date with the newest releases.
Luring audiences back to theatres
meant mounting lavish spectacles,
and no doubt, the biggest films in
Malayalam are usually reserved for the
Onam period.
This year is no diferent with
Mohanlals Peruchazhi, extensively
shot in the US, already setting the
box ofice on fire. A comic caper,
the film also stars Mukesh, Baburaj
and Vijay Babu. The film is directed
by Arun Vaidyanathan, who made a
mark in Tamil with Achchamundu!
Achchamundu!
With reports that the film has
grossed over Rs3 crore on the opening
day itself, it also celebrates the recent
trend of Malayalam festival releases
flagging out across the maximum
number of theatre halls. The more the
release centres, the greater the initials,
and larger the profits.
While reports about Peruchazhi
are mixed, the fact is that the film has
served its purpose as a festival release
and is touted as a mass movie made
for hardcore Mohanlal fans.
Set to give the Mohanlal-starrer a
run for its money, is another mass
masala by Mammootty. The actor,
going through a very rough patch
in his career, needs a solid home-
run, and what better than the safe
hands of writers Udaya Krishna and
Siby K Thomas? Rajadhi Raja, the
Mammootty-starrer this Onam, is
directed by Ajai Vasudev, who was an
associate of director Shafi.
Expect little from the movie, which
has Mammootty playing a small-
time restaurateur in a bordertown of
Kerala. Needless to say, unscrupulous
elements are out to get even with him,
and Mammootty must prove that he is
indeed king. To the actors credit, films
that have portrayed him in such roles
despite being utterly forgettable
have worked at the box ofice.
In Rajadhi Raja, he has Joy Mathew,
Mukesh Khanna and Siddique
for company, in addition to Unni
Mukundan in a cameo. His heroine is
Raai Laxmi none other than Lakshmi
Rai, who resorted to a name-change to
invoke lady luck.
Giving the two super-duper-mega
stars tough competition is Dileep, the
popular star who has the knack of
Movie that had the masses
thronging to theatres was
Jeevitha Nauka, directed by K
Vembu, and starring Thikkurissi
Sukumaran Nair, BS Saroja
and Sebastian Kunjukunju
Bhagavathar. Although released
in March 1951, it went on run for
an unchallenged 284 days and
had children singing through
Onam, requesting their dads to
spare 50 paise to watch the lm.
KHALEEJ TIMES
|
SEPTEMBER 6, 2014
53
Onam
A still from Villali Veeran
pulling hits even in the most impossible
situations. He comes as Villali Veeran,
directed by Sudeesh Shankar. Initially
called Buddhettan, the film has nothing
to do with warriors, but is the story of
a vegetable vendor (Dileep, of course)
married to the daughter of a rich man.
Namitha Pramod comes as Dileeps
heroine following their on-screen
success with Sound Thoma.
Among the much-awaited movies
this season, however, is Sapathmashri
Thaskara, directed by Anil
Radhakrishna Menon, who surprised
viewers with his debut film North
24 Kaatham. The film about seven
thieves has Prithviraj and Asif Ali as
the lead with Reenu Mathews as the
female lead. This could be the surprise
package of the season.
And finally, there is Bhaiyya Bhaiyya,
which marks the return of the superhit
pair Kunchacko Boban and Biju Menon.
Directed by Johnny Antony, the film
comes with no pretensions and is a
comic adventure. The earlier outings of
Boban and Menon had hit gold at the
box ofice until the debacle of 3 Dots,
after which they decided to take it easy.
No doubt, this Onam season has
a delectable ofering for film lovers.
And if they are not satiated with all
these, they can always go back for
second helpings of Bangalore Days,
Vikramadityan and even walk down
to watch Mammoottys critically
acclaimed Munnariyippu.
KHALEEJ TIMES
|
SEPTEMBER 6, 2014
54
Onam
BRONZE WARES
The most famous bronze craft
in India is the ancient statue of
Nataraja. In Kerala, bronze (bell
metal or gun metal) popularly
known as Odu is used for making
small and big vessels, lamps, etc.
Huge wick lamps in diferent sizes
and shapes like the Nilavilakku,
Thookkuvilakku hanging lamp,
etc. are widely used in every
house.
The Valkannadi (literally a
tailed mirror) is representative of
prosperity. Other pooja articles
like the kindi (water container of a
particular shape with a sprouting
nozzle), uruli (wide shallow cook-
ing vessel), thattu (plates), etc.
are exquisitely crafted in bronze.
Most of these are now only avail-
able in curio shops as collectors'
items. The originals are pretty ex-
pensive. The Malayalee kitchen,
once almost fully occupied with
odu ware, is now being replaced
by stainless steel, aluminium, ce-
ramic and glass wares. But even
today, oduwares are still used for
rituals and religious occasions. A
variety of bronze (vellodu) is often
used for making the uruli and it
has more alloy content of lead.
The odu is cast mostly in North-
ern Kerala. Places like Payyanur
and Kunhimangalam in Kannur,
Irinjalakuda in Thrissur, Pallip-
puram in Palakkad all in the
Northern regions and towards
south Aranmula and Mannar in
Alappuzha district have several
bronze casting units.
Prices vary according to that of
cooking oil (usually coconut oils),
bananas, jackfruits, tapioca, pota-
toes, and so on.
RAMACHAM VISHARI
Ramacham vishari (a fan made
of vetiver) and sleeping mats
made of ramacham and thailam
Traditional yet modern, here are
some fascinating aspects of the
states rich culture
KATHAKALI MODELS
Kathakali has become
synonymous with Kerala, and a
Kathakali mask or model is today
considered a representative of
Kerala. Little models of the art
form or its mask cast in plaster
of Paris or carved out of wood are
popular souvenirs. The Kathakali
puppet is a rich representation of
the Kathakali vesham (costume)
and varies in size from small
curios to huge statues.
Kathakali, the 300-year-old
classical dance drama, involves
mime, mudras and musical
accompaniments and is based
on mythology. Capturing
human as well as super human
characteristics, the Kathakali
costumes and make-up strictly
follow certain representational
rules.
The headgears and paint on the
face vary for dierent characters.
The costumes are distinct from
other art forms in their billowing
umbrella skirts, full sleeve
blouses, heavy ornaments and
large headgears.
UNITED
COLOURS OF
KERALA
S
ouvenirs are meant to cherish memories of one's experiences
in life. These experiences can be anything. And when it comes
to travelling, souvenirs attain immense value, especially when
people visit truly exotic destinations like Kerala. Travellers
would come across a variety of souvenir items that refect its
culture, history, art and socio-religious aspects. Kerala souvenirs come
in a wide range of attractive and unique handmade items. Among them
are the popular ones like the AranmulaKannadi (metal mirror); handicraft
products made from coconut shells, wood, clay and cane; mural paintings
and handloom products like Kasavu sari (sari with golden brocade).
Visitors can choose gifts and mementos like the uruli (wok), para (brass
miniature of a traditional measuring vessel), kettuvallom (rice barge),
Aranmula Kannadi (metal mirror), nettipattam (caparison for elephants),
nettoorpetti(traditional jewellery box), and many others.
NILAVILAKKU
The Nilavilakku is integral to
all the rituals and ceremonies
in a Malayalee's (Keralite) life.
An inevitable part of Hindu
religious ceremonies in Kerala,
the nilavilakku also nds place in
socio-cultural programmes.
As dusk creeps in, young girls
belonging to Hindu families bring
lighted lamps (nilavilakku) to the
verandah of the house. In the
ickering light of the nilavilakku,
she is joined by the children and
elders of the family especially
the grandparents in chanting
hymns and evening prayers.
Lighting the nilavilakku on
occasions to mark the beginning
and for its success is considered
auspicious in Kerala. Huge
nilavilakku play an important
role at the presentation of
various art forms, since most of
them are performed at night in
the light of traditional lamps.
an indigenous device, is made us-
ing water, ramacham roots and an
electric motor. The breeze from
this contraption is not only fresh
and cool, but also healthy. Bits of
the roots of this plant are put in
the earthen water pots to make
or the perfume extracted from its
roots are a range of products used
in Kerala since ancient times dur-
ing the hot summer. Even though
their purposes are better served
today by the modern electrical
amenities, they still are luxuri-
ous ethnic items seen in Kerala
homes.
Botanically, ramacham is Vetiv-
eria zizanioides. The grass and its
roots are used widely for medici-
nal purposes.
Usually water is sprinkled on the
Ramacham vishari so that it gives
cool perfumed breeze. Ramacham
mats used as blinds would also be
sprinkled with water to keep the
rooms cool and soothing during
the hot summer days.
The poor man's air conditioner,
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the drinking water sweet. Drink-
ing such water is believed to bring
down high body temperature
quickly. It is also a common prac-
tice to spread dried ramacham on
roofs and sprinkle them with wa-
ter on summer evenings to cool
the rooms below.
HAY ART
The backwaters and the eve-
ning sky, vallomkali (boat race),
village fairs and festivals, huts
and hamlets, hills and valleys
all the spellbinding sights of
Kerala are captured and given life
in straw art. This peculiar craft of
pasting straw cut to diferent sizes
on cloth or canvas to create im-
ages is called vaikkol chritrangal
(straw pictures).
A popular cottage industry,
straw pictures find a good mar-
ket during festivals like Onam,
Christmas, New Year, etc. in the
form of greeting cards. These
greeting cards are comparative-
ly less expensive than others in
the market.
The vaikkol(hay) craftsmen are
mostly villagers. Hence, the sim-
plicity of the villager, his thinking
and aesthetic sense is very much
refected in these pictures. Huge
wall hangings sometimes made
even two dimensionally are also
available. These fnely crafted
works of art, the elegant and inno-
vative straw pictures are available
throughout the year in handicraft
emporia all over the state.
FIBRE CRAFTS
Dolls as light as feather, mats,
purses, bags, bangles, wall hang-
ing, even parts of dresses the
list of handmade fbre articles is
endless and is best left to the cre-
ativity of the craftsmen. A product
ELEPHANT MODEL
The more you come to know
about festivals, the more
you become familiar with
phrases like 'caparisoned
elephants', 'coloured parsols',
etc. Kerala's craftsmen are
skilled at carving out little
elephants in wood and stone,
and decorating them with little
mirrors, beads and embroidery
to make them look like the
actual caparisoned tusker.
Kerala is famed for its
carvings, cast bell metal
work, jewellery, granite
idols, pillars, coir, coconut
shell and seashell products,
carvings in wood (especially
rosewood or sandalwood),
snake boat models and
other gurines. Each of
these crafts is conned to
select regions. Craftsmen
in Thiruvananthapuram
make rosewood elephants
besides conch and seashell
articles like paperweights
and lamp shades. The actual
of the cottage industry, these ar-
ticles reach the cities from many
hamlets across the state.
Usually white or faxen, these
fbres are obtained from plants
like the banana (stem), pineapple
(leaves), etc. The soft, silky tex-
ture of the fbre gives a glazed fn-
ish to the products. These fbres
are twisted, tanned and then dyed
with pigments before they are wo-
ven intricately into these numer-
ous articles.
Fibre craft articles are avail-
able in fancy stores, the SMSM
Institute a state-owned handi-
crafts emporium at Thiruvanan-
thapuram and are also sold by
street vendors at diferent tourist
destinations.
These articles are not too
expensive and last a lifetime if
used with care and kept in dust-
free environs.
COIR PRODUCTS
Simple and elegant, the beau-
tifully crafted coir products of
Kerala give an aesthetic touch to
any home or ofce. Crafted by
the women of the picturesque
coir villages of the land of co-
conuts, the innovative range of
products include mats, rugs, wall
hangings, door pieces, bags, ham-
mocks, ceiling/foor furnishing,
beds, cushions, little show pieces,
blinds, etc.
Made from the husk of the co-
conut, coir craft is a long drawn
out process. First, the coconut
husks in huge quantities are left
to decay in the backwaters sur-
rounding these villages. Once
the softer parts decay and only
the fibre remain, it is collected
and woven into ropes on indig-
enous machines. These are then
dyed and meticulously crafted to
fill orders.
Most of the coir industry is
concentrated in the Kollam
and Alappuzha districts. Over
400,000 people, of which nearly
84 per cent are women, are en-
gaged in coir-making; one of the
traditional industries still surviv-
ing in Kerala.
KATHAKALI SHOWPIECES
The Kathakali masks are available as little souvenirs and
showpieces are an icon of Kerala's culturescape. Complete with
the elaborate headgear, painted face and long black hair of the
Kathakali costume, these curios are made in plaster of Paris, clay
or paper mache.
Based on the colour of the face, the shape of the headgear and
beard, there are ve distinctive types of characters in Kathakali.
The pacha (green) costume represents the virtuous and noble;
the kathi (knife) the proud, aggressive, and unrighteous; the red
thadi (beard) is for the aggressive and demonic, the white thadi
the mythical and fantastic beings, and the black thadi the
tribesmen, foresters and cave dwellers. The minukku (polished)
characters represent women, sages, Brahmins, etc. The Keralite
usually goes for the pacha or the good characters for displaying
at homes. This multi-coloured extravagant craft has become a
lucrative village industry.
caparison and decorations for
elephants, and other festival
paraphernalia are made in
Thiruvankulam in Ernakulam
district and the adjoining areas
of Thrissur.
KHALEEJ TIMES
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SEPTEMBER 6, 2014
56
Onam
Suneeti Ahuja-Kohli
P
ioneer Auctions is one
of the leading auction
houses in Dubai and
Sharjah providing a
sophisticated platform
for the auctioning of vehicles and
a host of other activities.
Equipped with specialised
knowledge and infrastructure, Pi-
oneer Auctions organises auctions
of vehicles, horses, real estate,
marine (boat), general and charity
auctions throughout the year.
Interestingly, the company has
transformed the whole experi-
ence of auctioning by introduc-
ing online services.
Explains Mohamed Sharif Al
Baidhaei, Vice Chairman, Pioneer
Auctions: Buyers can visit our of-
fces in Dubai or Sharjah, register
with a valid ID and pay a deposit
of Dh5,000. Or else, log on to our
website (www.pioneerauctions.ae),
register online, make the payment
and start bidding.
In case of a purchase, the ini-
tial registration charge is set of
against the purchase price and the
balance needs to be paid within 48
hours to close the deal. However,
in case you didnt fnd anything of
your choice or budget, the compa-
ny will refund the initial deposit of
Dh5,000 immediately making
the process a hassle-free experi-
ence for buyers and sellers.
Buyers can rest assured about
the quality of the vehicles. Pioneer
Auctions, which has been in force
since 2008, conducts a thorough
check-up of the vehicles before in-
ducting it in the bidding process.
Our sales executives check the
car and provide an evaluation. All
cars are tested by government-
approved organisations such as
Tasjeel or Tamam. Based on the
report, Pioneer Auctions staf pro-
vides a fnal valuation for the ve-
hicle, says Al Baidhaei. The com-
pany charges a testing fee, and a
percentage of the sale value from
the seller for its services.
We have one of the most ad-
vanced online bidding facilities.
For the frst time in the Middle
East, we have launched the live
online bidding and proxy bidding
where customers can bid online
for our live auctions on Sunday,
Tuesday and Friday. If the cus-
tomers are too busy to watch the
auction on line, they can select
the vehicle, decide the price and
place a proxy bid for the highest
price they are willing to pay. The
system will automatically over bid
other participants until it reaches
the desired price. SMS and email
notifcations are sent every time a
bid is placed.
This relative ease of buying
and selling cars and other prod-
ucts through such platforms have
kindled the interest of individuals
as well. Pioneer Auctions has reg-
istered an increased interest from
general people and considers this
as a heartening trend for the com-
pany and the industry. Auctions
work in the interest of both the
buyers and the sellers. Buyers get
to buy at discounted prices, which
is sometimes lower or comparable
with the wholesale price. Sellers,
on the other hand, are able to
quickly dispose the used product.
Pioneer Auctions launched its
frst internet auction of buses in
the last week of August. For the
rest of the year, it will continue
to have three auctions per week
in Dubai and Sharjah. It conducts
vehicle auctions in Dubai on ev-
ery Sunday and Tuesday starting
at 7pm, and on every Friday in
Sharjah starting at 7.30pm. The
company also conducts about four
to fve charity auctions and horse
auctions per year.
Besides getting a platform to
sell or purchase a good, customers
can also make good of the support
services provided by the company.
Pioneer Auctions provides value-
added services such as cleaning
and valeting of vehicles, bank f-
nancing and insurance, extended
warranties through its partner
companies and logistical and trans-
portation services for exporters.
Pioneer Auctions is a fully
owned subsidiary of ARMS Group
of companies, which has been
actively contributing to the eco-
nomic development of Dubai for
over 75 years. Pioneer Auctions
has pioneered the way auctions
are conducted by introducing
state-of-the-art technology, opu-
lent infrastructure for customers
to buy and sell vehicles in comfort
and style.
suneeti@khaleejtimes.com
Pioneer Auctions conducts vehicle auctions in Dubai on every Sunday
and Tuesday, and on every Friday in Sharjah giving a convenient
platform to buyers and sellers
And the sale goes to
Our sales
executives
check the car
and provide an
evaluation. All
cars are tested
by government-
approved
organisations
such as Tasjeel
or Tamam.
MOHAMED SHARIF AL BAIDHAEI,
VICE CHAIRMAN,
PIONEER AUCTIONS
KHALEEJ TIMES
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SEPTEMBER 6, 2014
58
Onam
Take a break,
head to Kerala
Resplendent with natural beauty and architectural marvels, Kerala
offers a wonderful retreat away from the hustle-bustle of city life
Must-see places
KHALEEJ TIMES
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SEPTEMBER 6, 2014
59
Onam
Suneeti Ahuja-Kohli

O
nam, one of the big-
gest and the most im-
portant festivals of the
year in Kerala, ofers a
fantastic opportunity
to visit the state and bask in its
visual and sensory treats. Life is
pretty laid back here, which makes
it apt for a leisurely vacation.
Kerala is named as one of the
10 Paradises of the World by the
National Geographic Traveller
magazine; and also features in
the magazines 50 must-see des-
tinations of a lifetime. If you are
planning a vacation to the Gods
Own Country any time soon, we
recommend the following places:
KERALA BACKWATERS
If you have heard or researched
even wee bit about Kerala, chanc-
es are that you are already aware
of the paradise called backwaters.
A network of rivers, lakes and
inlets interconnected by canals
forming 900km of waterways on
the west coast of south Kerala,
backwaters ofer the best retreat
in the state. It is often called the
Venice of the east.
The network connects a num-
ber of towns and is littered with
houseboats serving as the best
ways to revel in the serenity and
natural beauty. You can spend
your vacation in the lap of nature,
where the nature puts up spec-
taular shows every day through
sunrise and sunset. In the night,
sleep under the open skies under
the gaze of thousands of twinkling
stars a rarity in the hot and hu-
mid weather in Dubai.
FORT KOCHI
Known as the Gate Way of Ker-
ala, Kochi has an interesting take
on history. Being a coastal city,
Kochi attracted a number of trad-
ers, invaders and rulers to its soil
and imbibed peculiarities of
each culture. Today, its architec-
ture and the way of life is a blend
of infuences from Arabs, British,
Dutch, Chinese and Portuguese.
The architecture and historical
sites are frequent haunts of tour-
ists and residents alike.
One of the must-see sites is the
Chinese Fishing Nets Kochis
most recognisable sight. It has
been in use since the 14
th
century.
One of the best ways to enjoy the
local favour and hospitality is to
take a stroll along the waterfront
on a late afternoon, buy fsh from
the local fshmonger, get it cooked
at a nearby shack, and enjoy eat-
ing while the sun sets. Other no-
table hotspots include Jew Town,
Mattancherry, St Francis Church,
and the Princess Street.
MUNNAR
A must-visit for all tea lovers,
Munnar is located at an altitude
of 1,600 feet above sea level.
The verdant tea plantations with
its winding lanes and misty hills
are a great escape from the hustle
bustle of the city. You can see tea
leaves being picked processed,
and try fresh tea from the garden.
If interested in a bit of history, the
place has a well-kept tea museum
too. Intrepid explorers can trek
to Anamudi, the highest peak in
south India; explore Eravikulam
National Park, or go rock climbing
and paragliding.
You can also visit the Era-
vikulam National Park, Indo
Swiss Dairy Farm, Chinnar
Kerala is named
as one of the
10 Paradises of
the World by
the National
Geographic
Traveller
magazine; and
also features in
the magazines
50 must-see
destinations of
a lifetime.
MARINE DRIVE KOCHI
HOUSEBOAT IN KERALA
60
Onam
Wild Life Sanctuary and Ana-
mudi the highest peak in the
Western Ghats.
WAYANAD
Resplendent with natural
beauty and lush greenery, the
pace of life is pretty relaxed in
this small town making it a
perfect spot for relaxation in the
lap of nature. The bright green
mountainous region stretches
along the Western Ghats and
is dotted with coconut palms,
thick forests, paddy fields, and
lofty peaks.
Adventure enthusiasts have
plenty to explore here. Popular
attractions include trekking to
Chembra Peak and Meenmutty
Falls, exploring old Jain temples,
climbing to Edakkal Caves, and
wildlife spotting at Muthanga
and Tholpetty Wildlife Sanc-
tuaries. Another highlight of
Wayanad is the many delightful
homestays in the area.
PERIYAR NATIONAL PARK
Periyar National Park is one of
the most popular national parks
in southern India. One of the
best things about the park is that
it stays open all year round, even
during the monsoon season. Peri-
yar is known for its elephants. A
30-minute elephant ride takes you
through the jungle and gets you
acquainted with the best the place
has to ofer. The national park
also arranges safaris on boat, and
enthrals its visitors by culminat-
ing the ride at sunset making it
a sight to behold. Visitors can also
take part in an excellent variety of
eco-tourism activities there.
suneeti@gmail.com
NEELAKURINJI FLOWERS IN MUNNAR
PARAMBIKULAM TIGER RESERVE, PALAKKAD GAVI WATERFALL
WAYANAD GHATS
A must-visit for
all tea lovers,
Munnar is located
at an altitude of
1,600 feet above
sea level.
KHALEEJ TIMES
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61
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Travel kit
Cotton outfits; hats, sunglasses,
sunscreen lotion, etc.
Drugs
Heavy penalties including
imprisonment for possession
of narcotic drugs.
Ayurveda
Go only to those Ayurveda
centres that are classified/
approved by the Department
of Tourism.
Food
All standard restaurants ofer
a variety of cuisines including
Continental, Chinese, Indian
and typical Kerala food.
Emergency numbers
Police control room: 100
Fire station: 101
Ambulance: 102 and 108



Police helpline
While travelling on Highways
(Highway Alert Number): 9846
100 100
While travelling in Trains
(Railway Alert Number):
9846 200 100
Website: www.keralapolice.org
Temple Codes
Some temples do not permit
entry to non-Hindus. Strict
dress codes are followed in
most of the temples. Footwear
is banned inside the temple
premises.
Nudity
Nudity is not allowed in any
Kerala beach.
Smoking
Smoking is banned in public
places.
Footwear in houses
Visitors to most Kerala houses
leave their footwear outside
before entering the house.
Demonstrativeness in
public
Bad behaviour and
demonstrating afection in
public like hugging or kissing is
not an accepted practice
in Kerala.
Wildlife sanctuaries
To visit a wildlife sanctuary,
prior permission has to be
taken from the authority
concerned of the sanctuary.
Website: www.forest.kerala.
gov.in
For further enquiries, contact:
The Chief Conservator of
Forests, Thiruvananthapuram
695 014
Tel: +91 471 2322217
Oficial website
To know more about Kerala,
visit the website of the
Government of Kerala
www.kerala.gov.in
TRAVEL TIPS
Money
There is no limit to the amount of
foreign currency that visitors can
bring.
Banks
Banks are open for transaction from
10:00 - 15:30 hrs on weekdays and
from 10:00 - 12:00 hrs on Saturdays.
Credit cards
Main hotels, restaurants and
shopping centres honour major
credit cards.
Time
(Hours fast (+),
slow (-) on IST)
USA: -10.30
Germany: -4.30
Canada: -10.30
France: -4.30
Australia: +4.30
Spain: -4.30
UAE: -1.30
UK: -5:30
Best time to visit
High season:
September-May
Monsoon Rejuvenation
programmes: June-August
A HERD OF ELEPHANTS IN ITS NATURAL HABITAT IN KERALA
KHALEEJ TIMES
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SEPTEMBER 6, 2014
62
Onam
I always wanted
to make it
possible for
everyone to
enjoy the gifts
of technology
without having
to burn a hole
in the pocket.
Suneeti Ahuja-Kohli
P
ersistence, grit and support
of an inspiring life partner
have worked in favour of
Rajan Mathrani, Founder
and CEO of Elekta a world re-
nowned brand that produces more
than 500 types of products under
60 categories and distributes it to
70 countries.
It is a frst generation company
that aspired to make luxury a re-
ality for mid-income families by
ofering a range of products in-
cluding products for kitchen, en-
tertainment, appliances, beauty,
lighting and more.
Elekta is the brainchild of
Rajan Mathrani. After attending
high school in India, Mathrani
went to the UK to study engineer-
ing. He moved to Japan in 1968 for
work and established his company
two decades later. Elekta was es-
tablished as a contract manufac-
turing organisation and an OEM
(original equipment manufacturer)
brand of consumer durables. The
initial set-up had just fve employ-
ees, but gradually the organisation
grew into a multinational brand
with a workforce of more than
700. Today, Elekta has an annual
turnover of over $1 billion.
After spending a decade in the
Land of the Rising Sun, the com-
pany re-established its headquar-
ters in Dubai in 1999. Its ofce in
Japan still serves as the research
and design centre, and leads other
ofces in Guangzhou and Ningbo
in China. While all its products
are manufactured in China, Tai-
wan, Europe and Korea, Elekta
has marketing ofces in each of
the six GCC nations and one each
in Bangkok and Mumbai.
Growing by leaps and bounds in
over 25 years of its operations, the
frm has been expanding its hori-
zons and recently launched two
more associate brands Aristo
and Funhom. The Aristo range rep-
resents exquisite class kitchenware
while Funhom is a motion sensory
gaming console.
Our products have been de-
signed to seamlessly ft into all
budgets and all types of home d-
cor. The mantra for success is sim-
ple: Be positive and loyal to your
customers, victory would follow
you on its own, says Mathrani.
His move to the UAE has paid
rich dividends. With a large con-
sumer base, the UAEs consumer
electronics market is one of the
largest in the Gulf and according
to industry estimates it commands
a lions share of 40 per cent of re-
gional spending. As per Business
Monitor International, the UAEs
consumer electronic devices mar-
ket is expected to grow roughly by
26 per cent, which corresponds
to an overall growth of $4.3 bil-
lion in 2015 making the UAE
a booming market and one of
the best places to do business.
Burgeoning demand has fuelled
Elekta's growth too, as the com-
pany has been registering growth
of about 30 per cent year-on-year
for the last few years and expects to
maintain a double-digit growth this
year too. We expect to grow at 20
per cent and continue the pace in
the coming years, notes Mathrani.
The company has forayed into
electronics, kitchenware, beauty
care, gaming consoles and so on
over the years and its latest ad-
dition is the hugely popular con-
sumer electronic product tab-
lets. Elekta has also introduced
Platinum series in the appliances
segment to expand its collection.
In the home appliance range, Elek-
ta recently introduced a 65-inch
smart TV. To take the customer
experience a notch higher, it is now
Luxury a reality
With a wide range of quality products spanning across categories,
Elekta is making luxury afordable for mid-income families
RAJAN MATHRANI, FOUNDER AND CEO, ELEKTA, RECEIVES AN AWARD FROM T P SEETHARAM, INDIAN
AMBASSADOR TO THE UAE.
RAJAN MATHRANI
looking at home management sys-
tems that allow you to control air
conditioners and other electronic
devices with your smartphone.
Mathrani attributes much of the
success of his company to his wife
Yuriko Mathrani, who has not only
been a source of constant inspira-
tion and encouragement, but also
put equal eforts in the smooth
functioning of the company. Since
their frst meeting in Japan dur-
ing an Expo in 1970, the duo has
worked in tandem to realise their
dreams. Yuriko Mathrani heads the
company as its Chief Financial Of-
fcer and is known to be extraordi-
narily efcient and elegant.
Professionalism during work is
the key trait behind their success.
Her support and meticulous organ-
isation skills have supported the
two and the company, and helped
them reach great heights.
suneeti@khaleejtimes.com
KHALEEJ TIMES
|
SEPTEMBER 6, 2014
63
Onam
H
air fall is very common
these days and there is
no efective medicine to
prevent it. Sakeer Hus-
sains Gulf Gate hair fxing is an ef-
fective remedy and a safe product
for those who are sufering from
hair loss problems. The method
of hair fxing in Gulf Gate is very
simple and gentle. Gulf Gate uses
Canadian technology to fx hair; ar-
tifcial synthetic hair is weaved me-
ticulously on to the polymer-based
non-natural scalp. The hairstyle is
decided by considering the colour,
length and texture of hair, and the
customers age. What sets Gulf
Gate apart is the high quality of its
products, service provided by high-
ly qualifed technicians and clinics
with international standards.
Gulf Gate hair fxing method
is free from all kinds of side ef-
fects as it fxes synthetic hair to
the scalp and looks original. Af-
ter the process, customers can
even swim, travel in open vehicles
Gulf Gate hair fxing
is an efective
remedy for those
sufering from hair
loss problems
An aordable alternative
and do any type of work. Surgery
is not required and procedure is
free from allergic complaints, as it
does not involve hair transplanta-
tion. Nowadays people in the age
group of 10 to 80 approach Gulf
Gate for treatment. Customers
have to spend only two hours for
the entire process. Plenty of pas-
sage holes like human skin pores
provide abundant air circulation
and prevents heat.
After much research by the
R&D team of Gulf Gate, two
new products were developed
last year: Soft Hair Imbued H+
Patches and Super Soft 2013
Patches. It has been a grand suc-
cess for those who seek high qual-
ity patching system. Similarly,
in 2014 the company has intro-
duced a special product named
Triple Nodded Soft Patches 2014
(TNSP2014). The new products
consist of superfne quality hair
with soft polymer skin base. Hair
is treated several times to get the
superfuous natural look with ap-
propriate texture and colour. The
base of this hair accessory is made
of a polyurethane-based material.
It looks very similar to the skin
colour. In addition, it provides ex-
cellent ventilation and has triple
nodded strength. It is also very
easy to maintain and use.
Gulf Gates vision is to provide
a permanent solution for bald-
ness and ofer an afordable al-
ternative that will help those with
the condition to remove the bald
look and give them confdence.
Hair fxing can also be done for
those who have lost their hair af-
ter chemotherapy treatment. Like
men, women can also avail this
hair fxing technique. Gulf Gate
provides one year free service to
its customers.
SAKEER HUSSAIN
CHAIRMAN & MANAGING DIRECTOR
Gulf Gate hair xing method is free from all
kinds of side eects as it xes synthetic
hair to the scalp and looks original. After the
process, customers can even swim, travel
in open vehicles and do any type of work.
Surgery is not required and procedure is free
from allergic complaints, as it does
not involve hair transplantation.
Sakeer Hussain and Gulf
Gate wish all Malayalees a very
Happy Onam
Onam
KHALEEJ TIMES
|
SEPTEMBER 6, 2014
64
RENEWED
CURIOSITY
SCHOOL YOUTH
FESTIVALS AND
THE ANNUAL
UTSAVAM FESTIVAL
STAGE CULTURAL
PERFORMANCES
MUCH TO THE
CURIOSITY OF
AUDIENCES
MALEEHA RAGHAVIAH
KHALEEJ TIMES
|
SEPTEMBER 6, 2014
65
Onam
t is no more only mohiniyattom,bhara-
tanatyam,kathakali and the like that fnd
a place in the list of performing art festi-
vals in Kerala. Whether it is Government-
organised fetes such as Utsavam, or school
youth festivals, almost-forgotten folk
items are fnding a place in the list.
The venue may not be overfowing,
but ancient folk art presentations these
days are attracting sizable audiences
at cultural festas in Kerala. As much as the interest that is
evoked in contemporary performing arts, discerning specta-
tors, especially those interested in conserving tradition and
heritage do not miss an opportunity to view the staging of
hoary dance, theatre and puppetry. A huge positive is that
earlier performed as rituals, these are now being viewed as
independent art forms.
The performing art scenario in Kerala seems to be in the
process of a change a resuscitation of ancient folk art forms
is being experienced here. Many of these traditional dances
that would have been lost to posterity are making a come-
back, thanks to the patronage that is being extended by the
civil society by way of viewing the staging with interest. In a
way, it was evidence of the general mood evinced among the
younger generation to go back to ones roots and customs.
The State Government also is going all out to popularise
the folk tradition through fnancing and conducting carnivals
on a regular basis.
The Utsavam festival being organised annually by the
Kerala Tourism Department is a case in point. The fete in all
the districts in Kerala staged innumerable folk art items that
would have become extinct but for the timely public view-
ing accorded to them. The artistes were provided a venue
to showcase their originality on stage. In the natural course,
these dances would have been performed only at specifc reli-
gious rituals, many a time at temples.
At the Utsavam festival held under the aegis of the District
Tourism Promotion Council at Kottakunnu in Malappuram,
the spectators were treated to a virtual feast of tradition and
colour by theyyam artistes who performed an ancient temple
ritual art besides many other forgotten dances. In Palakkad,
for instance, at the Utsavam fete audiences travelled back in
time as they watched a kurathiyattom performance in its raw,
original form. The skill of artistes performing these art forms
is often mesmerising like when nokkupavakoothu (a tradition-
al puppetry), was part of the Utsavam festival in Kozhikode.
The Utsavam festival, which is in its seventh edition this
year, is turning out to be a venue to rejuvenate folk arts such
as mudiyettu and kanyarkali. For many artistes, to perform
at mainstream festivals meant a tremendous boost not only
for themselves but for their dying art form as well. It evoked
in them a feeling of pride and self esteem being back in the
limelight after being relegated to oblivion for long. The stag-
ing was timed to attract tourists, especially those from abroad
and to popularise their skills and artistry. Some artistes mean-
while have had opportunities to stage performances abroad
such as in Germany and Greece.
Many tribal dance presentations enliven cultural festivals.
Ninabaliis one such traced to the ancient past and would have
become extinct but for the present reincarnation. Others that
are watched with keen interest are theyyam, chimmanakali,
parichamuttukali, charadupinnikali, arabanamuttu, yak-
shaganam,mayilattom,vilpattu, among others.
School youth festivals, too, are turning out to be venues
for traditional folk dances including tribal art forms that are
much appreciated by the general public because of the myths
and legends ensconced in them.
MAESTRO MATTANNUR SANKARAN KUTTY MARAR PERFORMING THRITHAYAMBAKA
POORAKKALI
KUMMATTIKKALI
65
Onam
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A
s one of the UAEs
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Onam
C
.B.C. Coconut Oil is made from the fnest coconuts, prized for both
its size and sweetness. To ensure its excellent grade, only the best
coconuts from each harvest are used to create this premium coconut
oil. It has been available in this region for decades in its popular 745ml tin
packaging, and is now also being ofered in handy one-litre and two-litre
HDPE bottles.
C.B.C. Coconut Oil is an ideal choice for deep-frying; its unique qual-
ity to resist high heat allows food to fry quickly without causing excessive
smoke. In addition to ofering a relatively smoke-free cooking experience,
it also prevents excessive absorption of oil into food, making it a popular
household choice.
In addition to being a good culinary partner, C.B.C. Coconut Oil
boasts a host of other health benefts. Pure coconut oil is a good emol-
lient for the skin, scalp and hair, and functions as an excellent massage
oil. It is also a good moisturiser for all skin types, preventing dryness and
faking of skin. With all these benefcial properties, it is no wonder that
coconut oil forms the basic ingredient of many body care products such
as soaps, creams, lotions etc.
C.B.C. Coconut Oil is manufactured by Sime Darby Edible Products Ltd
a fully-owned subsidiary of the Sime Darby Group, which was founded
in 1910. Sime Darby Group is a multinational conglomerate involved in
many businesses, and most importantly plantation. It is one of the worlds
leading listed oil palm plantation groups with signifcant presence in down-
stream palm oil activities.
C.B.C. Coconut Oil is currently being exclusively distributed by the Em-
sons Group in the UAE.
The fresh taste of nature
C.B.C. Coconut Oil is a good culinary partner and ofers a host of health and
beauty benefts
ADVERTORIAL
Suneeti Ahuja-Kohli
D
id you know that virgin
coconut oil is composed
of medium-chain-length
fatty acids or triglycerides
(MCTs) that aid metabolism, help
in quick absorption of food and act
as an antiviral, antifungal and anti-
bacterial agent? Traditionally used
in many Asian communities, espe-
cially in India, as a dietary staple
and a natural beauty product, the
modern day world is fast waking
up to its versatility and acknowl-
edging the multitude of benefts it
brings along.
The beauty and health indus-
tries, especially, are increasingly
using coconut oil for hair and skin
care, stress relief, cholesterol level
maintenance, weight loss, boost
immune system, proper digestion
and regulated metabolism. Recent
studies also show that coconut oil
provides relief from kidney prob-
lems, heart diseases, high blood
pressure, diabetes, cancer, and
helps in improving dental quality
and bone strength.
A rich source of vitamin E, vita-
min K and minerals such as iron,
coconut oil has umpteen benefts.
Here are a few:
Cook up a storm
If a recipe calls for cooking at
high heat like stir fry, consider us-
ing coconut oil. It has a high smoke
point that doesnt emit harmful free
radicals as readily as other oils. Co-
conut oil is widely used for roasting
vegetables, and dressing salads. So
next time you prepare a salad, swap
the usual olive oil for coconut oil
and tingle your taste buds with the
new subtle favour.
Moisturiser for hair and skin
Ayurveda, a traditional system
of medicine in India, has glorifed
the use of coconut oil for diferent
body parts, especially the hair and
skin. The fatty acids in coconut oil
soften hair strands, and vitamin E
protects the skin and hair from dry-
ing and moisturises it well. You can
either make a concoction of coco-
nut and honey and apply it as a hair
mask, or simply oil the ends of your
hair before washing. It keeps the
hair shiny, healthy and hydrated.
To brighten up lacklustre skin,
combine a teeny bit of baking soda
with coconut oil and gently apply
it in circular motion on your skin.
Rinse and notice the exfoliating
glow. A mixture of coconut and
honey also works well as an anti-
bacterial facemask. Apply it and
rinse it in 15 minutes.
Make-up remover
Just apply some oil to a cotton
makeup pad and gently wipe of
any product. The oil works very
well especially with heavy make-
up. Rub a scoop of the stuf into
your skin, leave it on for a few min-
utes, and wipe it all of with a warm
cloth. It is sure to work even on the
most stubborn eye makeup.
Furthermore, coconut oil also
helps in cleaning and maintaining
makeup brushes. Simply mix anti-
bacterial soap with a few drops of
coconut oil. Rinse makeup brush
with lukewarm water and then dip
the damp part of the brush into
the soap mixture and coat it thor-
oughly until clean. Rinse it again
with lukewarm water and voila!
you can keep your brushes bac-
teria free for long.
Leather shiner
If you leather is lacking in the
gloss department, it is time to in-
troduce coconut oil to its surface.
Wipe some oil on it to return to its
high-shine fnish.
There are benefts galore. No
wonder why coconut oil, especially
the virgin one, is being termed as
a super food. Introduce it to your
lifestyle, if you havent done so yet,
and notice the wonderful changes
it brings along sans the harmful
chemicals or side efects.
suneeti@khaleejtimes.com
Versatility of
nature
The multipurpose use of coconut oil makes it a
keeper in our kitchens, make-up boxes, shoe
racks and more
KHALEEJ TIMES
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SEPTEMBER 6, 2014
69
Onam
L
ocated of Sarjapur Road,
Bellezea is set in a pre-
mium residential areas
in close proximity to a
number of IT hubs such
as Electronic City, Sarjapur and
Whitefeld.
Providing a superlative life-
style experience, Nambiar Build-
ers has been instrumental in
building some unique structures
that ofer a tranquil life along
with modern amenities.
Compared to other metros, the
moderately good climatic condi-
tions and lucrative employment
prospects in Bangalore lure lots of
people and youngsters to this south
Indian IT hub, which has clearly
established itself as an IT centre
providing IT enabled services and
BPO industries.
Bangalore is the third-largest
real estate investment hub for
High Net Worth Individuals (HNIs)
and tops the list in terms of invest-
ments from Non-Resident Indians
looking at settling down in India in
the future.
The world over, HNIs have
stamped their preference for
specifc locations to build second
homes, and over the years, these
locations have developed a cer-
tain snob value. The citys rich
and famous as well as HNIs in
the country are focking to invest
in sprawling second homes in the
vicinity of Sarjapur village due to
its location advantage. Sarjapur
area is easily accessible from all
the major IT hubs in Bangalore
viz. Electronic City, Whitefeld
and Outer Ring Road. There are
more than 12 good international
schools in and around Sarjapur
village. Moreover, Narayana
Health City, one of Asias biggest
health facilities is a stonethrow
away from Sarjapur area.
Nambiar Builders is an estab-
lished real estate development
company based in Bangalore with a
diverse portfolio of projects includ-
ing gated communities, residential
layouts, premium apartments and
luxury villas.
Located just a few minutes drive
from Outer Ring Road, Whitefeld
and the Electronic City corridor,
Nambiar Builders have come up
with its fagship project Bellezea,
a gated community of ultra luxury
villas, spread over 90 acres of lush
idyllic setting with only fve villas
per acre, of Sarjapur Road.
A truly inspiring amalgama-
tion of Indian and Mediter-
ranean contemporary archi-
tecture, the homes at Bellezea
range from 4,250 square feet
to 15,000 square feet in land
area. The smallest villa boasts of
a built-up area of 3,370 square
feet and it comes with four spa-
cious bedrooms. All bedrooms
have a separate wardrobe area
and attached toilets with high-
end sanitary fittings from brands
like Villeroy & Boch and Hans-
grohe. The walls of the powder
room and master bathrooms are
adorned with Bisazza mosaic
tiles. Another unique aspect of
Bellezea is the joinery work that
it offers in pure teakwood.
Each villa in Bellezea is equipped
with an ultra modern technology
ofering called Hexa-Play solu-
tion. The entire layout is connected
with optical fbre cable and brings
Distinct modern landscape
Nambiar Builders presents an inspiring
amalgamation of Indian and Mediterranean
contemporary architecture in Bangalore with
Bellezea, a novel 90-acre gated community
six services viz. data, voice, DTH,
entrance management service, se-
curity and home automation sys-
tem to each home. Bellezea would
be one of the frst gated communi-
ties to roll out Hexa-Play solution
in the country.
Landscape is another area
where Bellezea would create a new
benchmark in the industry. Each
street in Bellezea is treated with a
unique landscape theme.
Six acres of centrally located
park is what adds to the luxury
quotient of Bellezea. All the out-
door activities like two tennis
courts, etc. would be located in this
huge expanse.
Its 78,000 square feet club-
house spread over two-and-a-half
acres ofers extensive options
within the sphere of world-class
leisure ranging from amphitheatre,
temperature-controlled indoor
swimming pool, 6,000 square feet
of outdoor swimming pool that has
half Olympic-sized lap pool in the
upper level, with wet decks and
gazebos and a lower deck, health
club, multi-cuisine restaurant, and
more. Built to the highest quality
norms with brands hand-picked
with utmost care from around the
world, this high-end gated com-
munity ofers world-class ameni-
ties and facilities for an interna-
tional lifestyle.
The frst phase of Bellezea is
getting ready for possession; the
company is running a pre-launch
session for its Phase II villas.
Nakshatra Morganite:
A Nambiar Builders initiative
Nambiar Builders have already
sold out around 70 per cent of
the sites in its BMRDA approved
residential layout, Morganite in
Jigani, near Electronic City. Span-
ning over a vast 83-acre area, the
project is shaping up into a self-suf-
fcient residential township in fast
developing South Bangalore.
With the upcoming Satellite
Township Ring Road within 500
metres from the layout and the
recent developments in the Jigani
Industrial Area including the up-
coming IIM campus, Surya City
of Karnataka Housing Board, the
project will defnitely be a huge
success in terms of return on in-
vestment for investors. No wonder
it has more than 55 per cent of
buyers from abroad.
Urban Space:
Upcoming project
Nambiar Builders is proud to
own a 52-acre land parcel right
on Hosur Road (NH7) with a
frontage of around 600 feet. The
company is planning a mixed-use
development of around 5.5 mil-
lion square feet area. This project
would cater to the growing needs
of residential units for the expo-
nentially growing IT community
in Electronic City.
With less than six kilometres to
the upcoming airport in Hosur and
an advantage over location, the
project will defnitely give a great
appreciation to investors.
Nambiar Builders has opened up
a satellite ofce in Dubai. Currently,
it has partnered with Space Experts
Real Estate Broker in Dubai to un-
derstand the market and cater to
the needs of NRI customers.
KHALEEJ TIMES
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SEPTEMBER 6, 2014
70
Onam
Delectable
dishes
KHALEEJ TIMES
|
SEPTEMBER 6, 2014
00
70
Food is the centrepiece of every joyous festival and Onam is no stranger to wholesome
delicious meals to satiate every taste bud. Princy Bellina shares her favourite recipes
METHOD
Roast grated coconut with little oil.
When it starts to turn brown, add coriander powder,
turmeric powder, peppercorns, chilli powder and
shallots, and fry them.
Grind the fried mixture. Grind ginger coarsely.
Heat oil in a pan, add mustard seeds, let them crackle.
Now add the coarse ginger to this. When the raw smell of
ginger disappears and the colour starts changing, add
shallots, green chillies, curry leaves and saut till
golden brown.
Add the previously ground mixture to this along with
tamarind, and allow them to cook and thicken.
INGREDIENTS
Ginger, large .............................. 3 pc
Green chillies ............................ 2 pc
Onion ........................................ 2 pc
Coconut, grated ...................... pc
Coriander powder .....................1 tbsp
Chilli powder ............................. 2 tsp
Peppercorns ............................ tsp
Mustard seeds ...........................1 tsp
Red chillies, dry ......................... 2 pc
Tamarind, gooseberry-sized .....1 pc
Shallots.......................................1 pc
Fenugreek ................................ a pinch
Curry leaves and coconut oil..... as needed
TIP
It stays fresh for
one week in the
refrigerator.
Inji Theeyal
INGREDIENTS
Black-eyed beans (vanpayar)................. cup
Ash gourd
(kumbalanga), cut into cubes ................ 2 to 3 cups
Green chilli, julienne ............................... 3 to 4 pc
Coconut milk, thick ................................ to 1 cup
Water ...................................................... 3 cups
Salt .......................................................... to taste
Curry leaves and coconut oil ................. as needed
METHOD
Cook the beans in a pressure cooker with 1
cups of water. Strain the stock and keep aside
the cooked beans. The beans should not be
over cooked and should retain its shape.
Cook the ash gourd, green chilli, salt and two
cups water together till the ash gourd
becomes tender. The ash gourd also should
not be overcooked and should retain its shape.
Add the cooked beans to the ash gourd and
mix well.
Add coconut milk and curry leaves. Cook on
low fame for fve to seven minutes.
Remove from the fre and drizzle some
coconut oil. The curry should have a
thick consistency.
Olan
PRINCY BELLINA
71
INGREDIENTS
For inner stufng
Chana dhal ........................... cup
Jaggery ................................ cup
Cardamom powder ............... 1 tsp
Coconut, grated ..................... 1 tbsp
For outer wrap
Idli / dosa batter ................... cup
Oil ......................................... to deep fry
Salt .........................................a pinch
Sukhiyan
METHOD
For the inner stufng
Dry-roast chana dhal till a nutty aroma comes. Then
soak it in water for at least one hour.
Cook chana dhal with water until soft but not mushy (it
should still be in shape if you press it). Drain the water
and keep aside. You can cook the chana dal in a
pressure cooker or an open pan.
Dry-roast the coconut till the moisture leaves.
Grind chana dhal with jaggery to a coarse mixture.
Note: Use the pulse option in your mixer and press it on
and of, dont make it a paste.
Add roasted coconut, cardamom powder to the ground
chana dhal-jaggery mixture. Make small lemon sized
balls and keep it ready.
Take cup of idli-dosa batter in a bowl. Take each ball
and immerse it in the batter. Dip well such that it coats
on all sides.
Deep fry them in preheated oil. The balls tend to stick
to each other so try to leave space between them. You
can also separate the balls after taking it out.
Turn them over to the other side and cook on both
sides. Take them while they turn golden brown and
drain with a tissue.
Elaneer
payasam
INGREDIENTS
Coconut water, tender (elaneer) .................1 cup
Coconut pulp, tender (valuval) ................ 4 tbsp
Condensed milk...................................2 to 3 tbsp
Coconut milk, thick ................................... cup
Cashew nuts, optional ................................2 pc
METHOD
In a vessel, add the coconut water. Take out the soft
pulp of the tender coconut, and grind it into a smooth
paste.
Add this to the tender coconut water and mix nicely.
Add condensed milk and coconut milk to this. Mix
well and transfer it to serving bowls. Serve chilled.
Note: If you want, you can add roasted cashew nuts
as topping.
KHALEEJ TIMES
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SEPTEMBER 6, 2014
KHALEEJ TIMES
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SEPTEMBER 6, 2014
72
Onam
METHOD
Chop the onion, green chillies, ginger and curry
leaves fnely.
In a broad vessel, add the ragi four, rice four,
chopped onion, chillies, ginger, curry leaves,
asafoetida powder and salt. Mix thoroughly.
Heat one or two tablespoons of oil and add the hot
oil in the four. Mix it well using a spoon.
Sprinkle handful of water and make loose dough.
Put this dough little by little into hot oil and deep
fry till it is crisp.
Note: Since the colour will be dark, we cannot
judge whether it is fried well or not. So fry the
frst batch for few minutes till the sizzling sound
subsides. Note down the frying time. Normally
on medium fame, it will take four to fve
minutes. Fry the remaining dough accordingly.
After frying all the pakoda, put a few curry leaves in
the hot oil and remove it immediately. Put the fried
curry leaves on top of the pakoda as a garnish.
Ragi Pakoda
INGREDIENTS
Ragi four ......................................................... 2 cups
Rice four ......................................................... 1 cup
Onion, big ....................................................... 1 pc
Green chillies .................................................. 4 pc
Ginger, fresh, small ......................................... 1 pc
Peanuts ........................................................... 2 tbsp
Asafoetida powder ........................................ 2 pinch
Salt, to taste ................................................... 2 tsp
Curry leaves .................................................... 1 sprig
Oil, for deep-frying ......................................... as needed
METHOD
Cut the banana to thin round slices.
In a heavy-bottom pan, add the fnely powdered rice
with bran (unakkalari) to the slices and saut for few
minutes till the raw smell fades.
Make a fne dough for idiyappam using water and ghee.
Flatten the dough on the banana leaf to a thin, fat and
round shape (except for the centre portion), and then
spread the banana slices with no gap in between.
Spread jaggery powder on top and fold the leaf.
Place this on a frying pan and cook both sides until
well done.
Serve on a plate when it comes of from
the leaf easily
Tasty Banana Ada is ready to serve!
Banana Ada
INGREDIENTS
Raw rice with bran, fnely powdered .....100 gm
Jaggery, powdered ................................100 gm
Banana ........................................................ 2 pc
Ghee ............................................................. 1 tbsp
Water ............................................................ 1 cup
Banana leaf .................................................. 1 pc
Salt to taste
DHANYA RAGHU
Ad FInal(OL).pdf 1 9/2/14 6:10 PM
KHALEEJ TIMES
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SEPTEMBER 6, 2014
74
METHOD
Remove skin and cut eggplant into small pieces. Saut it with the green chilli in 1 tbsp of oil.
Mix in the cashew nuts, raisins and salt, and saut till cashews turn golden.
Soak tamarind in about half cup of warm water. Strain and remove the pulp.
Pour the tamarind juice and jaggery. Boil, strain and let it cook for about fve minutes. Simmer the stove and let
the gravy thicken.
In the meantime, splutter the mustard seeds, curry leaves and dried red chillies in the remaining 1 tbsp of oil.
Pour this over the eggplant mix. Add salt as desired and remove from the stove. The sweet and tangy
vazhuthananga pulinkari is ready to serve!
Madhura Pulishery
Vazhuthananga Pulinkari
(Eggplant curry)
METHOD
Cook the white gourd with turmeric powder in
a pressure cooker with cup of water and salt
for three whistles.
Open the lid and mix in the pineapple pieces.
Let boil for another two minutes.
Grind the grated coconut, a little warm water
and the curd together to a fne paste. Mix this
INGREDIENTS
Pineapple, diced ..................... cup
White gourd, diced................. cup
Green chillies ......................... 2 pc
Curd ........................................ 1 cup
Coconut, grated ..................... cup
Turmeric powder ................... tsp
Mustard seeds ........................ tsp
Curry leaves ........................... 6 pc
Red chillies, dried ................... 2 pc
Coconut oil ............................. 1 tbsp
Salt .......................................... to taste
INGREDIENTS
Eggplant, small .........................................1 pc
Green chilli ................................................1 pc
Cashew nuts ...........................................5 pc
Raisins .......................................................1 tbsp
Tamarind ...............................................10 gm
Jaggery .....................................................1 pc
Coconut oil ..............................................2 tbsp
Mustard seeds ....................................... tsp
Curry leaves ............................................5 pc
Red chillies, dried ................................... 4 pc
Salt ........................................................ to taste
with the pineapple mixture, and add salt as desired.
Splutter mustard seeds, curry leaves and dried red
chillies in the oil and pour over the curry. Remove from
stove and serve.
Note: After mixing coconut paste, allow it to boil once and
take care not to over cook.
KHALEEJ TIMES
|
SEPTEMBER 6, 2014
76
Onam
Kashmiri Pulav
METHOD
Wash and soak rice for half an hour
Strain to remove extra water
Heat ghee and add green and black cardamom, dried
ginger powder, cumin powder, and four cups of water
When it starts to boil, add rice and salt
Cover it with a lid and cook on high fame till water is
almost done
Simmer and let it cook for about eight minutes or
until done
Meanwhile soak safron in warm milk and pour this
over the rice
Shallow fry thinly sliced onion, nuts mix and pine-
apple pieces in butter
Serve pulav with the fried nuts and fruits on top
INGREDIENTS
Long basmati rice .............................................................. 500 gm
Pineapple, small pieces .......................................................3 tbsp
Cinnamon, cut into inch ..........................................1 pc
Bay leaf, small ................................................................................1 pc
Cloves..........................................................................................................3 pc
Green cardamom.........................................................................3 pc
Black cardamom ...........................................................................2 pc
Dried ginger powder ............................................................ tsp
Cumin powder ............................................................................. tsp
Safron ....................................................................................................... A pinch
Onion ...........................................................................................................1 pc
Ghee ........................................................................................................... tbsp
Almonds, walnut,
cashews and raisins mix .................................................. cup
Butter .................................................................................................... 1 tbsp
Milk, warm ...........................................................................................2 tbsp
Salt ...................................................................................................................2 tsp METHOD
Chop mangoes into small cubes
Mix custard powder in quarter of milk
Boil rest of the milk with sugar
Now slowly mix the milk custard powder, stirring
constantly
Mix in three-fourth of the chopped mangoes and stir until
well incorporated
When done turn of the burner and mix in the sweet
whipping cream
If using dreamwhip, whip it as per the instructions
on pack
Place one tablespoon each of the remaining chopped
mangoes in a serving glass and top with the shake mix
when warm
Let it cool down completely before refrigeration
Serve cold with a little whipping cream on top
Creamy Mango
Chunks Shake
INGREDIENTS
Alphonsa Mango ................................................................................................ 2 pc
Custard powder ................................................................................................... 3 tbsp
Milk ............................................................................................................................... 1 cup
Whipping cream ............................................................................................... cup
Sugar, as per taste ............................................................................................. 4 tbsp
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SUCCULENT TREATS
Recipes by Jumanah Kadri
KHALEEJ TIMES
|
SEPTEMBER 6, 2014
77
Onam
METHOD
Sift four, cocoa powder and baking powder two to three
times
Beat eggs with sugar until fufy
Add a pinch of baking powder and vanilla essence and
beat once more
Mix in the melted butter
Gently fold in the four mixture until combined well
Prepare a baking pan, and pour the mixture immediately
and bake until done
For chocolate ganache
Double boil the ingredients in slow fame until soft
ganache consistency
For sugar syrup
Melt sugar and water until a fowing yet thick sugar
syrup is formed
To assemble
Remove cake from tray and prick with a fork for the
sugar syrup to soak properly.
Brush sugar syrup on the cake using a pastry brush to
soften and make it juicy
In a long glass, pour some hot chocolate ganache and a
spoon of crushed hazelnut
Then place a square piece of chocolate cake coated
with syrup
Top it with ice cream and nuts
Finally, top with hot ganache and nuts, cherry or
strawberry as per your taste. Serve immediately.
Death by Chocolate
INGREDIENTS
For chocolate cake
Butter (and some for greasing) ..................................... 1 tbsp
All-purpose four .............................................................................. 2 tbsp
Eggs .................................................................................................................... 3 pc
Cocoa powder ...................................................................................... 2 tbsp
Sugar ................................................................................................................. 3 tbsp
Vanilla essence ................................................................................... tsp
Baking powder .................................................................................... tsp
For chocolate ganache
Dark chocolate .................................................................................... cup
Butter ............................................................................................................... 1 tbsp
Whipping cream ............................................................................... 1 cup
For sugar syrup
Sugar ................................................................................................................. cup
Water ................................................................................................................ 1 cup
For serving
Hazelnuts and crushed cherries
J
umanah Kadri is among the most
celebrated faces of South Indian cuisine
today. A chef by practice, she is also
a TV host for cookery programmes, a
judge for cooking contests plus an author of
best-selling cookbooks.
In addition, she has bagged several culinary
awards and is the co-owner of Jumanah Malabar
Restaurant, which is expected to open soon in
Abu Dhabi.
Seasoned in a variety of practices, Jumanah
possesses a list of achievements. She was
responsible for organising a Food Fest organised
by the Kerala Tourism Development Corporation,
and is the record holder for hosting 64 food items
in three hours.
Looking back at her early years, Jumanah was
recognised and honoured by the Kerala Folklore
Academy. Furthermore, as a qualifed engineer,
she was honoured by the Indian Society for
Technical Education for excellence in the feld.
Living her dream of making South Indian
cuisine a popular cuisine in the Middle East,
Jumanah is based in Abu Dhabi and receives
strong support from her husband Razdan Khan
and daughter Jehan Razdan Khan.
Foodie
fanfare
Jumanah Kadri is following her
dream to introduce
sumptuous South Indian
cuisine to the Middle East
JUMANAH KADRI
KHALEEJ TIMES
|
SEPTEMBER 6, 2014
78
Onam
SEAFOOD
Shrimp, cuttlefsh, squid and quite
a few other fsh from Kerala have
found a large global market. The
land blessed with rich inshore fsh-
ing areas yield commercially im-
portant varieties like oil sardines
(mathi chala), mackerel (ayila),
prawn (chemmeen) and silver bel-
lies (mullans).
With a 36,000 square kilo-
metres marine water spread and
3,600 square kilometres of in-
land water bodies comprising 44
rivers, lakes, estuaries, backwa-
ters, canals and fsh farms, Kerala
is the largest fsh landing state in
India. The land has a maximum
marine resource potential of one
million tons annually.
Canned seafood from Kerala is a
favourite in markets like South East
Asia, West Europe, Japan and the US.
Japan has been for many years the
single largest consumer of Kerala's
marine export.
A third of the state's fsh land-
ing comes from Kollam, especially
Neendakara; an old sea port on the
Arabian Sea coast. Kollam has 24 in-
land fshing villages. Moving towards
central Kerala, Alappuzha, popularly
known as the Venice of the East, is
also a great contributor to the large
fsh harvest. Kochi, the Queen of
Arabian Sea, has a large concentra-
tion of seafood export companies.
Kasaragod with its 80-kilometre
long seacoast has several fsh land-
ing centres. Kannur district, also in
northern Kerala, has an 82-kilo-
metre coast line which ofers vast
potential for the fshing industry.
Kerala has its own distinctive cuisine using locally
available ingredients
Food
LOVER'S
PARADI SE
Chips are a favourite snack
with people of all ages, all
over the world. Anyone would
be familiar with Pringles
potato chips, Bahl-Sen
avoured chips and a variety
of French fries. And no one
would deny the fact that
once they begin to eat chips
they can never stop. The
exotic cuisine of Kerala oers
a rare variety of natural chips
without articial colours or
added avours. Keralites
make chips from unripe
bananas, jackfruits, tapioca,
potatoes, etc. You can nd
chips makers all over the
state. These crisp, salty,
deep-fried thin slices of
vegetables are also made in
the houses with banana chips
being the most popular. Pric-
es vary according to that of
the cooking oil.
BANANA
CHIPS
PICKLES
Keralites always relish hot, spicy
pickles or achars, especially during
lunchtime and dinner. The most
popular of the pickles of Kerala are
made of mangoes. You have tender
mango pickles, dry mango pickles,
sliced mango pickles, etc. Next in
line is citrus lime pickle. This again
comes in various tastes and shapes.
Others include ginger and garlic
pickles, gooseberry pickles, veg-
etable pickles, chilli pickles, prawn
pickles, seer fsh pickles and so on.
Today the fne art of pickle mak-
ing handed down generations is
on the verge of dying out. This is
largely due to the great transition
from large joint families to nuclear
families, changes in lifestyles and
occupations over the years. In old-
en days pickles in large quantities
were made under the supervision
of the elder female members of
the joint family, and stored in huge
airtight jars or China jars called
bharani. Utmost care was taken to
prepare these preserves in a clean
and dry atmosphere to ensure that
the pickle remained fresh and free
of fungus until the next season.
Heated gingili or coconut oil
would be used in large quantities
so that there would be a fairly deep
layer of oil at the top of the jar. The
jar would then be closed with a lid,
covered with cloth and sometimes
left under the ground to make sure
that there would be absolutely no
air contact.
Today, these huge pickle bhara-
nis have become curios and fower-
pots in large mansions and hotels,
or are on display in museums.
But the very thought of the pick-
les still makes mouths water. And
thanks to the mushrooming pickle
manufacturing units and their wide
range of pickles, which, though
not entirely, are able to retain the
aroma and taste of the traditional
pickles, helping Keralite to have a
hearty meal.
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