Burning of Pappanji is a public celebration on the midnight of December 31 to usher in New Year’s festivities and carnival at Fort Kochi. It is a symbol of Kochi’s secular and festive spirit. The tradition started among the local people of Fort Kochi in the 1980s.
Pappadam has a special place in the cuisine of Kerala. It is an essential part of the world-famous Kerala sadya, a crunchy accompaniment to many of Malayali’s favourite dishes that immediately wins the heart of anyone tasting Kerala food.
The story of a passionate miller who runs a 67-year-old mill in the Gujarati quarter of Mattancherry and continues to follow the old ways of the food trade he learned from his father.
Celebrating the Jewish Fall Festivals - Rosh Hashanah, Yom Kippur, Sukkoth and Simchat Torah - with Cochin Jews, a small community trying hard to keep alive the most sacred and revelous days of Jewish life in Kochi.
KMB 2018 seeks to invoke the cosmopolitan spirit of the modern metropolis of Kochi and its mythical past, Muziris, create a platform that introduce contemporary international visual art theory and practice to India.
Tracing the culinary history of Breudher, a sweet bread which is a part of the Anglo-Indian cuisine of Kochi and also made by the Eurasian communities in Sri Lanka and South East Asia.
Narendranath is the guardian of a dying heritage. At his tiny shop in Fort Cochin, shrunken in the course of time, he reigns as the devoted practitioner of an age-old system of medicine, a rich and valuable legacy left with him by his forefathers.
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