Think about gourmet cooking in Kochi and what is the first name that pops in your mind?
Yes, Nimmy Paul.
Step into Nimmy’s spick and span home at Thevara and it’s no surprise if you’re greeted by a delicious aroma. The sweet smell of pears and pineapple, mangoes and plums cooking in a hot syrupy liquid.
“Cooking is something spiritual and should be done with utmost care,” believes this petite lady, who has been enthralling foodies with her culinary skills from her home for years.
A cooking career that started from 1991 Nimmy is today proud to look back at the years that made her a connoisseur of not only Syrian Christian food but exotic dishes that come cooked with love and care from her cosy kitchen.
“Even as a child I dreamt of playing a host to umpteen guests from abroad,” says Nimmy, who as a child enjoyed the summer holidays at her various uncles and aunts. And this is what gave her an insight to Kerala cuisine.
“I still hold to my heart my ammamma’s Kinnathappam and valliamma’s Dundy cake,” she says.
The turning point in her life came when she was invited to be a teacher at Vimalaalayam after a stint at the Cultural Academy where she learnt the nuances of home making. “It was fun,” she says and that’s when she thought of extending her knowledge in cooking to those who were likewise interested.
Soon her home was flooded with the crème de la crème of Kochi.
“There was no need for me to put up any posters or advertisements as it was just word of mouth publicity,” says Nimmy as she remembers how she brightened up her home with different themes for each class.
An X’mas cuisine was accompanied by an ‘X’masy’ theme and the perfectionist in her even saw her dicing and preparing the veggies for the students all by herself. As she dished out her favourite dish of prawn cocktail even people from the outskirts of Kochi dropped in for a lesson in cooking.
Her dream of creating an awareness among foreigners about Syrian Christian food became a reality when she was visited by one of the editors of the New York Times in 2003. A mention of his experiences at Nimmy’s changed her life altogether.
If there were just two tourists who dropped in a month initially, the number swelled in no time at all. Now there are about 40 people a month and Nimmy ensures that each of her guests is treated to the most mouth-watering dishes.
From fish moilee to melt-in-the-mouth appams, Nimmy makes sure she gives them the best possible culinary fare. An exciting experience for the lady was a visit by the Duke and Duchess of Sutherland last year.
“Many people contact me even when they get back home,” says Nimmy, who is gearing up to give a talk at the Culinary Institute of America soon.
Here is a recipe for you! Dish it up
Nimmy’s Mango Preserve
Mangoes :Two cups of firm mangoes
Sugar : 1 cup
Lime : One large
Cloves : 4
Method:
Layer the mangoes which are cut into wedges in a glass bowl and sprinkle sugar and lime juice. Add the cloves and refrigerate it for a week. Strain the juice from the pieces. Put the mango pieces in the hot syrup and bring to a boil.
Remove from flame and cool well. Store in refrigerator. This dish is good to eat till six months. Eat with a dollop of ice cream or just simple custard.
