MCC (Malnad Cuisine and Culture)

This Oct, my brother-in-law got married in coastal Karnataka, place called Kumta that is close to Gokarna and Murudeshwar. It was a welcome break for both of us to get rid of busy schedules for atleast a week.
The girl’s family had organized a Yakshagaana show the previous evening for all of us. The hall was completely packed with people and I was watching the show for the first time in my life. It was abt “Jambhavati Kalyana”, how Krishna loses Shamantaka mani and goes in search of it and encounters “Jaambhavanta”, teaches him a lesson while recovering the Mani and end up getting married to his daughter, Jambhavati. Three people were stationed on the stage – one for singing and explaining, one for beating drums for female character and one beating the drum for male character. The beat used for female characters is very gentle, slow and mild while the beats used for men are more loud and fast. Eyes are the most important feature for describing various emotions and the artists gave full justice to the characters they portrayed using the right expressions.

It was worth watching each and every move displayed. It was much more entertaining than watching any bollywood movie. I sincerely appreciate the talent of these people and I hope to get more chance to see such kind of programmes.
Another unforgettable thing abt this wedding would be the food prepared at the groom’s place during reception. The entire food was prepared using firewood in a traditional way and I must say that the taste of the food is definitely tastier, than the food prepared using LPG. Being a flavourist, I can vouch for it and can give a detailed explanation to it.
Some of the delicacies from this region includes – an appetizer prepared using buttermilk, with tempering of cumin seeds and ajwain leaves, mango pickle (prepared using small whole green mangoes), kashaaya ( prepared by boiling coriander seeds, cumin powder with water and jaggery and added milk before serving) – truly gives a refreshing experience, green mango rasam and saasve – prepared using grated cucumber, coconut and yoghurt and tempered with mustard seeds and red chilli are just a few examples.
After enjoying all desi cuisines and culture, I had to pack off immediately to go to Shanghai – to experience a totally different culture and cuisine.. I will soon find time to update the blog.