More Than Just a Curry

Tasty, spicy food has always been part of the culture of each Malayalee, irrespective of how different it is, and we know Kerala is a place filled with different and unique culture. The food prepared are not just rich with protein and energy, but also full of love and memories. Each food will have a story that we could associate with in our daily life, which brings a different flavour, something that would not just fill our body but also our mind.

Sundays were one of the most awaited days in my childhood. Not just because it was a day of rest but also because it was a day, we all waited to see what was for lunch. To be frank, born in the backwaters of Kerala, everyday there was something special, let it be the beef curry, chicken curry, maybe a duck roast or even the Karimeen, that I am sure everyone loves. So what made Sundays so special? A question I somehow used to think every week at that time. Now, I believe I have the answer. It was the process from buying the meat until it was cooked and everyone ate it.

One of my earliest memory of these were when I think I was just eight. My brothers and I would scoot off to the local butchers place after a long struggle from Amma to get us up. On some of the days, the butchers would set up their own temporary sheds in one of the field to sell the beef. The buffalo will be chained to one of the trees the day before feeding off the fresh grass on the field. We would be on our way, the three of us together chit-chatting with the neighbours, through the riverside, all the way to the fields. The butchers would have already cut all the parts, early morning itself. Many people will be there waiting for the beef parts they have already ordered. I still remember asking for more fatty parts as an extra, which they would give to us as they knew who we were.

With the curry-cut beef in our hands we would walk back and give it to Amma for cooking. Then comes the long part, waiting for it to be cooked. We would go on with our day while Amma would do the cooking. Sometimes we will hop into the kitchen and ask if the food is ready or not. After a couple of popping in we will be banned from the kitchen until noon, which felt as a punishment only when the aroma starts to come from the kitchen. I still feel nostalgic when I cook with Amma’s recipe, missing the playful scenes around the kitchen and the aroma of Amma’s special beef curry. With everything ready, we would sit around the table while Amma would bring out the food one by one, each hands ready to scoop the best parts from the plate.

Now that I live far from my home, I crave for these old memories, to bring them back alive as much as I can so that everyone can enjoy these small moment with their family wherever they are. These small memories may not be as small as we think in the future. These memories are what strived me to start Flavoury Meats to bring these joy to every family around me.