When was the last time you had something delectable yet good for your stomach? Food from the South is known to have healing properties that will take away all of your sunday blues of having to eat something healthy and settling down for food that tastes terrible. With the main ingredients being almost always fermented rice and coconut chutney, worrying about your eating habits is now a thing of the past.
Ustad Hotel, more than being a cinema about struggle, has been a celebration of South Indian cuisine. Ever since the Dulquer Salmaan starrer released in 2012, two items have been, for a long period of time, food options that fascinated the audience. Through their presentation and sincere preparation, these two options come straight out of the big screen to become popular menu items.
Though the cuisine has been further well represented in countless tv shows and movies, these two dishes have our hearts (and our stomachs!) Now, you certainly won’t have to depend on snickers to satisfy your hunger cravings.
Malabar Biryani:
Biryani is a dish that is enjoyed by people of all ages and genders in India. It was popular during the Mughal rule that enriched Indian culture and cuisine. There are many variations of the classic biryani, including the Hyderabadi Biryani and Kolkata-style dum biryani. But the appeal of Malabar Biryani lies in its unique flavour. Adding to the local ferver, freshly sourced coconut, Malabar spices, and small-grain rice called jeerakasala or kaima rice make the dish flawless in itself. The unique blend of traditional South Indian spices supplement the cooking process of the chicken (commonly used as the meat of choice), without overpowering the natural taste of the meat.
The filmmakers sought to capture the essence of Kozhikode through the lens of the dish, ensuring a truthful depiction of the city on screen. While it is most often served with coconut and coriander chutney, raita, and date pickle, the delicacy blends intricate notes with the inclusion of toppings such as fried onions, cashews, fennel seeds, and coriander, which are usually added right before the customer as table service. A symbol of the fusion between Mughal and Malabari cuisines, this dish is believed to have originated in the northern Kerala region, known as the Spice Coast of Malabar.
You can find the recipe below!
Suleimani (black tea):
With a cumbersome name that sounds like a lot of ingredients but it is actually quite simple, the charisma of Suleimani lies in its ethically sourced ingredients and easy preparation process. Just like the preparation of regular black tea, it requires the use of common household ingredients like black tea leaves, cinnamon, cardamom, cloves, ginger, and lemon. Yet its exclusivity comes from the notes of a delicate spicy aroma, citrus and mint that accompany the rich golden colour of Suleimani chai.
The preoccupance with a good cup of the same is quite famous in the movie. In the words of screenplay writer Anjali Menon , “I am a complete foodie and I believe that every time we consume something we must give it full attention to enjoy every flavour. That is the root of the story. Distinct flavours of tea, sweetness and sourness come together in a suleimani creating a blend of experience that stimulates us – quite like romance, I think.”
The extent of its popularity also lies in its history, when it became well sought after amidst the South Asian trader community in the 1950s and 1960s because it didn’t require milk or sugar, regarded as novelty items during that time. With a plethora of health benefits, the recipe for your perusal is attached below!
A fascinating result of the Mughal-South Indian culinary exchange, these dishes showcase the best of both worlds. Whether it’s the aromatic Malabari Biryani or the refreshing Suleimani chai, the South Indian elements add a unique touch that’s sure to satisfy your palate.
