KOCHI: Marriott conducted its annual cake mixing on October 21 at the hotel lobby. Over 250 kilos of kismis(raisins), sultanas, black currant, tutti fruity and almonds were mixed along with cinnamon and nutmeg powder.
The mixing ceremony was unique this year with the set up that embraced many Kerala elements. The fruits were piled up in different baskets on a Kerala Boat along with the spices and other ingredients. The mixing took place in an Urali or the traditional Kerala vessel.
Actors Govind Padmasurya and Sijoy Varghese took part in the mixing event. Executive Chef Prakash Chettiyar spearheaded the ceremony along with the team of chefs. Singer Anna Kathrina Chandy was also present for the event.
“Unlike every year we wanted to localize the activity and that is the reason the set up took a Kerala style,” said Chef Prakash Chettiyar. The event ended with high tea for all the guests.
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It is that time of the year again where Casino hotel dedicates itself to the elaborate nine-month long process of baking Mattanchere spice, their famous matured plum cakes. Sporting the choicest of Afghani black raisins stewed in a sweet-yet-zesty concoction - featuring honey, lemon juice and lemon rind along with candied lemon peel and ginger peel- their traditional cake mixing ceremony held on September 8 turned out to be festive affair combined with a wine and cheese pairing.
“It is the nectar caught inside the raisins that lends the moist texture and aroma to our signature cakes,” says Chef Jose Varkey, elaborating that they currently bake over 10,000 kilos of this treasured delicacy. “At the detailed preparation which begins by the month of February we ensure that each and every aspect of Mattanchere spice is well tended to,” adds George Joseph, the general manager of the hotel.