A plateful of kuruva rice (red rice) with agathi cheera (vegetable hummingbird) flower, millet chapatis, accompaniments made with banana stem and blossom, green gram, jackfruit seeds, thazhuthama (hogweed), horse gram, papaya, mango and a bamboo rice dessert had diners curious and also eating out of their hands in Kochi recently.
“People don’t know that Ayurveda food is not only healthy, but also tasty. It was important to familiarise people with this aspect,” says Subhash C Bose, general manager of Somatheeram Ayurveda Group, Kerala’s pioneering Ayurveda resort in Thiruvananthapuram, founded in 1985. He is talking about the Ayurveda food counter set up by them, at the recently concluded Kerala Travel Mart (May 5-8) in Kochi.
Simultaneously, in the stylish settings of the Brunton Boatyard in Fort Kochi, 250 delegates were treated, at their culmination dinner to conscious cuisine created by CGH Earth, a Kochi-headquartered Responsible Travel and healthcare group.
