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KOCHI MUZIRIS BIENNALE
India's largest contemporary art exhibition.
AAZHI ARCHIVES
Art Exhibition Sea - A Boiling Vessel.
Travel collection inspired by Art & Ayurveda. Created out of passion as part of Ayurveda Trails & Journals.
If you decide to travel and explore the world of ayurveda or if you search for healing solutions to your health problems, we will connect you with our team of ayurveda and travel experts and design your individual programme.
Two Slovak chefs scout for recipes from Kerala to recreate at Moshi Moshi, their restaurant in Bratislava.
Published in India, November 22, 2013: THE HINDU – “On a common plate”
Jan Angus and Zuzana Zwiebel Magdova from Slovakia were friends as school children, but life took them down different paths. Zuzana came to Manipal for a degree in geopolitics, stayed on to travel South Asia, and finally settled in Kochi. Jan studied econometrics, dabbled in business, and eventually turned chef with his sushi restaurant in Bratislava, Slovakia - Moshi Moshi. Several years later, they got in touch again - this time for Jan to learn Kerala’s unique cuisine and present it back in Slovakia, as well as for him, and his colleague Martin Sestak, to present Slovak staples in Kochi.
Jan and Martin arrived in India on November 6, and were whisked away to Gokarna, followed by short stays in Alappuzha, Marari and Fort Kochi over the last three weeks. “At each spot, they interacted with chefs at different hotel properties who taught them the specifics of Malayali cooking, with a focus on ayurvedic methods and specialities,” says Zuzana, who organised their entire journey through her travel portal Ayurveda Trails in partnership with CGH Earth Hotels. “There’s quite a misconception in Slovakia of India being absolute chaos, but I’ve found that there’s an order to the madness,” says Jan.
His biggest surprise though, has been the similarities he has discovered between Slovak and Indian cooking styles. “We share the same principles of using local vegetables, quick preparations and simple recipes! But few customs differ — for instance, while you roast the masalas in oil at the start of the dish, we add the spices right at the end.”
Moreover, while Slovak cuisine has a wide variety of soups to warm them up in cold winters, Jan saysdal is quite similar to a traditional Slovak preparation. His favourite Indian dish so far, has been the street-side masala dosa, while Martin steers toward deep-fried snacks such as aloo bonda and mulagu bhaji.
Recreating their experience for a Slovak audience is going to be an innovative and interesting experience says the duo. While the two countries are miles apart, Jan says Kerala food embodies a movement that is slowly gaining traction in Slovakia - that of going back to one’s roots, and cooking with regional produce.
“At Moshi Moshi, we follow chef Jamie Oliver’s philosophy of the Food Revolution, which encourages people to move away from fast food, cook from their organic gardens and develop healthy eating habits,” says Jan. To incorporate this ideology the restaurant launched a “health food” menu alongside the sushis, two years ago. “The ayurveda-based dishes will be an extension of this menu,” says Martin.
Interactions with local chefs have taught them the medicinal and therapeutic properties of various ingredients. “I’ve learnt how to use food correctly; what effect each spice has on the body and how to blend them correctly. India has given me a different point of view,” says Jan. For instance, Jan explains that he has had arguments with several doctors of Western medicine on the foods that could potentially reduce the body’s acidity (pH values), a concept which ayurveda practitioners here have affirmed.
Jan cautions though, “We certainly can’t cook these dishes in Slovakia exactly like the typical Kerala way. But Indian stores there do provide us the same spices, and I can replace the unavailable Malayali vegetables with ours. The hope is to generate an interest in this food, strong enough to direct people back to India to taste it for themselves”.
Before they leave Jan and Martin will serve up for Kochi, at Cafe Papaya this Sunday, a sample of their trademark recipes. “Our cuisine uses potato and dumplings a lot. So we will be making salty dumplings with cabbage, as well as dumplings with plum jam, made by my mother, and poppy seeds from Slovakia.” Also on the cards are potato pancakes, pumpkin soup and several salads, spreads, watermelon gazpacho and Spanish omelettes. Join the Moshi Moshi chefs at Cafe Papaya on November 24 for “Food Revolution at Cafe Papaya” from 5 p.m. to 10 p.m.
Dedicated to everyone, who is searching answers to these questions: What is ayurveda? How is this ancient medical system connected with yoga, meditation, healthy food, relaxation in nature and modern life style?
If there’s anything that I have stolen from my grandmother’s shelf of knick-knacks is a spoonful of pickle and some sweet and sour sarcasm. And yes, thanks to that I landed a job as a writer in a magazine.
You wear a saree only when you become a woman.” It sounds like a sentimentally wise thing to say, but let me break it down to you. In other words, it also meant, “When you’re ripe enough for the marriage market.”
Chilean poet and featuring artist at the Kochi Muziris Biennale 2016 on the possibility of an artistic response to the human crises of our time, including the refugee crisis surrounding the conflict in Syria. The sea, which became a grave for hundreds of people, including children.
Theyyam is a vibrant and colourful form of ritualistic worship that is deeply rooted in the culture and traditions of Kerala, India. This living tradition involves elaborate rituals, music, dance, and vibrant costumes that bring to life the divine spirits being invoked.
A new beginning is always infused with hope. Life is full of moments that we believe to be beginnings only because of the presence of hope. A physical symbol of these moments of hope is the flower. The films attempts to capture the emotion of these beginnings.
Dravidian Catharsis is the fruit of this deep immersion in the culture, the theatre, the traditions, and the soul of this mythological universe of the Tamil people. The powerful presences of spirits and living gods are embodied under masks.
Legend says that somewhere deep in the forest of the Himalayas is a strange bird that lays psychedelic eggs. Eating them will give you highly vivid hallucinations. The indigenous shamans believe that these visions are from your past life.
Ryuichi Sakamoto passed away this year on 28th March leaving behind a legacy of innumerable musical compositions that'll keep him alive in countless hearts across the world. However, I'll always be haunted by the fact that I couldn't let him know that I'm still alive because of his music along with many more.
Search for the questions to the answers written on the skin...and i asked. am i connected to the deep inside you? with the invisible roots from the layered skin of you? all the energy you transfer to the heart of your thoughts?i asked again am i still connected?
01: Ayurveda in Travancore Kingdom
If you expect stories which starts: Once upon a time, there was a princess... stop reading. Her Highness Princess Gouri Parvathi Bayi of the Travancore Royal Family will introduce us very modern and open minded view on today's Kerala society and ayurveda.
Stories of communities about origin, spread and apocalypse being presented through episodic memories, narrative and visual texts, travel writings, murals, divine objects, church paintings, and songs provide a dense and myriad repository of historical and artistic imagination.
IN OUR VEINS FLOW INK AND FIRE
This edition of the KMB 2022 embodies the joy of experiencing practices of divergent sensibilities, under conditions both joyful and grim. There is optimism even in the darkest absurdity, and this is what leavens the direness of our time.
KR Sunil goes beyond his frames to explore and discover soulful human stories. In this journey, he pursues a long forgotten life, that of a Tamil boy who endured the worst in a journey to Kerala. As the World Cup fever peaks, here is a story.
Presenting to you the most exciting project that we have worked on this year! A short film shot entirely on phone, this project has been a dream & after a lot of anticipation & hard work from all of us here, we are super duper excited to finally bring this to you!
Nitesh Noor Mohanty is a visual artist who works at the fluid intersection of arts, culture, communication, media and self-reflection. His theoretical interests are also wide, often inquiring about the roots and fundamentals of art history, storytelling, and philosophy.
Life & Times of Amrita Sher-Gil
Amrita Sher-Gil, considered the mother of Indian modern painting, became known as the Indian Frida Kahlo. With her paintbrush she explored the sadness felt by people, especially women, in 1930s India, giving voice and validity to their experiences.
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