Thanks to the pure delight conveyed in an Instagram reel from a wedding home kitchen in Kerala's Kannur is going popular on social media. Scenes from a food station at a home on the eve of the major wedding event are seen in the video. The men in the kitchen are seen dancing while holding the meals that would be served to the tune of the song "Uyyaram Payyaram" from the 2019 Malayalam film "Kakshi Amminippilla."
The saying goes, "When in Malabar, celebrate food." Many renowned meat dishes and evening snacks originated in Kerala's northern region, which includes the districts of Kozhikode, Kannur, Kasaragod, among others. But when there is love — and the union of love, such as a wedding — the Malabar culinary game is at its best. Malabar is a cultural mash-up of various traditions, foods, worldviews, and even regional accents. Even as one moves across Malabar-area territories and areas, one can feel these variations clearly. Anyone who travels to these regions will be intrigued by the wealth of distinctive cultures and customs. For instance, in Kozhikode, the tradition of serving delectable treats to a new groom, known as "puyypala salkaram," will change to "thakkaram" when one travels farther north.
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Some of these practises may appear a little ancient and patriarchal in today's society. The groom's satisfaction is a major focus, and women perform heavy work in it. But it is through these methods that delicious foods and antiquated recipes come to life. In the localities, serving guests with food purchased from outside is considered disgraceful. With the primary purpose of entertaining guests, snacks layered on a huge glass plate known as a Thoukoosa or Kaasa. A michar (or combination) would be the first layer, then banana chips, sponge cake, a poo sponge (flower-shaped sponge cake wrapped like a toffee), bananas, and finally ghee halwas, are quickly prepared in the house to serve them.
During weddings and the celebrations that follow, the indulgence continues well after the wedding day and reception. The women are in charge of planning the feasts before the wedding, while the "catering" facilities handle the catering on the wedding day. There are several foods available for celebrations held inside the homes, such as biriyani, neychoru or ghee rice, three or four types of pathiri, porotta, vellappam, noolputt, aleesa, chicken curry, chicken fried, stuffed chicken, mutton stew, fish curry, meen (fish) mulakittath, salads, and puddings. Some of the decorations for these occasions are bought from outside. The ladies are still in charge of doing all the "handiwork" of organising things.
In earlier days, in some parts of the area, Aleesa, muttumala, biriyani, and neychoru would at least be present for a wedding. Feasts for the groom were traditionally held for forty days following the wedding. The bridegroom would typically arrive to stay the night with a group of friends (this practise was also common among the Muslims of northern Wayanad). However, today there are just a few occasions when friends join for a feast. Randamvili, moonnamvili, and other names are used to refer to these feasts. On each of the forty days, additional food would be added. Fish is served to round off the celebration. Enjoy the virtual tour of the lovely traditional Malabar wedding feast.
