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Photos M. Periasamy

Master at work Learning a thing or two about food

At least, I couldn’t. So, I seek Chef Jacob Sahaya Kumar Aruni’s permission to stand close by and watch. And, I was glad I did!

The Department of Catering Science and Hotel Management of Sankara College of Science and Commerce decided to conduct the day-long programme to expose students to what cooked centuries ago in this part of the world.

And, who better than chef Jacob of Samayal Samayal fame to teach the students a thing or two about food. Students from the host college, and 15 other institutions from Coimbatore and Erode districts were the wiser for that!

The array of ingredients and condiments in tiny ceramic bowls is inviting enough with their different hues and aromas: turmeric powder, curry leaves, pristine ghee, crushed pepper, cinnamon, cloves, et al. However, the unusual group of betel leaves, tulsi, tender coconut kernel and coconut water elicits acute curiosity.

Soon, the chef begins the first dish for the day: mohana kalavai.

And, you know, the man sure does love his job. Everything from dry ginger powder, roasted urad dhal powder, boiled toor dhal and coconut shavings to chopped ginger, thippili and vaal milagu go into the kadai, and out comes the dish we wait for.

With the rich flavour of pepper, the mohana kalavai can be paired up with anything - roti or rice.

This is followed by the interestingly named Vimalaakka kaai saalna and Vettrilai thulasi saatham. While the former is heavy with a bouquet of flavours from khus khus, fennel, star anise and the like, the latter has an interesting hint of, well, tulsi and vethalai.

During the inauguration of the workshop, one of the speakers said that the world would not function but for hunger. It seemed so germane, as it was nearly lunch time, and my tummy was beginning to grumble!

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