Food RevolutionTODAY’S MENU CHEF: Sreeja from Farm Kitchen

” I love my job! It is not usual, that woman become chef in Kerala. My family was trying to persuade me to do something else, but I did not change my mind. My dream is to have my own kitchen.” (Sreeja)


MARARI CULINARY TRAILS

The Marari Culinary Trail is as multi layered and subtle as one of Malabar coast curries.The foundation is the fruits of the ocean. Fresh fish and shellfish crafted into an endless array of possibilities.The next layer is just picked produce from our own organic farm. The final accents? Fresh ground coconut and aromatic spices from the mountains. Wars were once fought over these, and a spoonful or two of our signature fish dishes will amply confirm why!

Marari - Farm Kitchen
Photo: Zuzana Zwiebel

FARM KITCHEN AT MARARI BEACH HOTEL

On the look out for healthy vegetables, Marari Beach took a new path of cultivating organic vegetables. The idea of natural, healthy and organic garden came into existence. The farm kitchen which is located at the center of the organic vegetable garden provides a unique culinary experience. The menu differs daily according to the vegetables available in the garden. Local leafy varieties like spinach, green and red amaranth, drumstick leaves and tamarind leaves are the organic vegetables to name a few. The Farm Kitchen is an attempt to provide a responsible cuisine, that would mean trying to offer healthy food not only for a body, but also for the environment.


PAPAYA BRAHMI SOUP – A thick soup with papaya and brahmi leaves

Ingredients:

  • Papaya – 250 gm
  • Ginger – a small piece
  • Curry leaf – 1 spring
  • Green chilli – 1no
  • Turmeric powder – 1/2 tea spoon
  • Crushed pepper – 1/4 tea spoon
  • Brahmi leaves – few
  • Salt

Cook It! Share It! Live It!

  • Peel the papaya and cut to cubes
  • Boil it with chopped ginger, curry leaf, green chilli, turmeric powder and salt.
  • Cook the papaya well and mash it.
  • Add brahmi leaves and crushed pepper.
  • Serve hot

“Virtually everything grown here is indigenous to Kerala, like the okra and the banana crop, so it is all quite new to us. It is a great experience to see everything grown organically and then get this stuff in the restaurant.” (Andy William Cowan)

Text: Zuzana Zwiebel inspired by CGH EARTH HOTELS


ART OF TRAVEL: www.shaktitrails.com

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