It was passion for cooking that drove these two sisters, from Kannur’s commercial capital, to the world of cooking business. Coming from the flavour capital of Northern Kerala, Thalassery, for homemakers Beebi and Naseema, their journey began when they decided to start their own catering service with the support of their family. Initially, they distributed homemade snacks to local bakers. Later they started to prepare tantalising wholesome meals for big budget events.
It was in 2006, however, that they received their big break. Pranam Moosaka, a restaurateur, got a chance to taste the delicacies prepared by the sisters. Tantalised with the Moppilah flavours, he began to endorse Naseema and Beebi to other hoteliers across the state. Beebi and Naseema along with Naseema’s daughter Shameena have already conducted food festivals at various five star hotels in Kerala, Chennai and Delhi. Kochiites too can now taste this delectable fare from the ongoing Moppilah Food Fest at Hotel Casino, Willingdon Island.
“Initially we were worried, since we were not used to such an exposure. We always travelled with our husbands. But then, we started becoming comfortable with the concept of promoting our food to those who love Thalassery food. Cooking is an art which is always open to experimentation,” gushes Beebi. For the fest Beebi and Shameena will spread out a unique and interesting mix of Moppilah dishes. ‘Kili Koodu’ prepared with the ‘Kaada Mutta’ is a must try dish from the menu. “Kili koodu is made by soaking the eggs in mashed potatoes and gravy sauted with onions and cooked in the flavours of Malabar,” says Beebi.
The Noodles Bowl, is yet another dish being offered at the fest. The dish is made with boiled noodles and beef. “Noodles is first boiled while beef masala is prepared separately. Then the beef masala is stuffed inside the noodles ball, then soaked in egg and bread powder,” explains Beebi.
‘Chatti pathiri’, is another signature dish of the sisters. “With maida dough, five small pancakes are layered and stuffed with chicken or beef masala fry,” explains Shameena. The ‘Kadala kappoda’ and the ‘Cone pathiri’ are also the trio’s unique dishes.
‘Unnakayi’ prepared with banana and coconut and the Kadakapode, made with boiled ‘Kadala parippu’, milk and egg are other nibblers that foodies can feast on.
Shameena and Beebi have a word to share about the biriyaniS, which is the most favoured dish in the Thalassery cuisine. “Thalassery biriyanis are made with jeera rice. Unlike basmati rice which is used in other biriyanis, Jeera rice gives a special flavour to a biriyani. This rice variety doesn’t use much water to boil,” they say.
The food fest from 7 pm to 11 pm, will conclude on August 23.