A girl from Kerala (a South Indian State) who enjoys cooking, hosting dinners and making home for a wonderful evening with great company invites you for one of those evenings of sitting around a candlelit table, sipping wine, talking (obviously) and all the while relishing an assortment of Keralite dishes (that she learned to cook from her grandmother during the monsoon rains in a tropical beach town) improvised over her course of time living in Bavaria and later in Berlin. She's been experimenting with traditional Franconian Bavarian cuisine, its variant ingredients and accord with Indian spices. Experiencing this bang of cultures on a plate would definitely amuse you.
Kerala Puffs with Bratwurst Filling
Kerala's version of the English Cornish Pastry (“curry puffs” is one of the cultural remains from our colonialist times), flaky and buttery, with a filling of Bavarian bratwurst cooked in a homemade sauce of caramelized onions and garlic with a hint of cinnamon, cumin and some tropical flavours. This hot boy had with sips of pipping hot chai is nothing better than poetry.
Oma's Lachs Fillet with Fish Moiley Curry Sauce
Oma’s Lachs Fillet (grilled soft salmon, a Bavarian specialty) served with a rich curry sauce of Fish Moiley ( a Kerala dish from our Portuguese colonial times, caramelized onions, garlic, ginger, tomatoes simmered in coconut milk, seasoned with Keralite cardamon and cumin) and a side of steamed aromatic Basmati rice.
Pulissery and Hänchen Schnitzel
Pulissery (flavored mix of yoghurt and boiled cucumber with a splash of coconut milk and a special mustard/cumin seasoning) served with rice and shredded pieces of crispy chicken schnitzel.
Semiya Payasam inspired Greissbrei
Greissbrei, semolina cooked in sweetened milk, (a dessert that most of my German friends have fond childhood memories of) is very similar to Payasam (a traditional Kerala dessert served to earmark special holidays and occasions) with an added happiness of couscous flavoured with cardamom and seasoned with ghee fried cashewnuts and raisins.
Tea leaves from Nullatani estates, boiled with cloves, cardamon and a hint of ginger and squeezed lime is a perfect end to a good meal.