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From our kitchen in Kozhikode
With fish from Chaliyam, sesame oil and spices in the right measure.
Love, in the right measure.
പാകം
Just enough.
People say the secret of home food is love. We would say it a little differently. പാകത്തിന്.
Just enough.
Sumayya puts in just enough salt, just enough chilli just enough vinegar, and nothing is allowed to become more than it should be. So when you eat it, you can taste each thing. First one, then the next.
Many pickles today are made faster and cheaper, with lighter oil and fewer spices. We still make it the old way, with everything in it. It takes longer, and it costs more to make.
Where the food comes from
Our family is Mappila, and our food comes from two houses. One is in Chaliyam, where the river meets the sea, and there they knew fish. The other is in Kunnamangalam, on the old road that brought spice down from the hills to the Kozhikode port, and here they knew spice.
Sumayya comes from the first house and married into the second. She learned at her mother's side, has cooked by hand for decades, and never wrote any of it down. The fish still comes from Chaliyam, a taste from the house she grew up in.
In the kitchen now
Sour first, then the dates, then the sea.
It starts with a light sour from the vinegar. Then the sweetness of the dates comes in, and after that you taste the prawn and the sea. The prawns are fried outside and soft inside. The heat does not stay long.
₹649 ₹599 9 jars left
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Sharp at the start, then mellow. The quiet one.
Squid has very little taste of its own, so in this jar it carries the masala. It begins sharp and spicy, and then it becomes calm. This is our quiet one.
₹649 ₹599 7 jars left
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Crisp outside, tender inside, and the most heat.
We choose the tender parts and keep them as pieces. The outside is crisp, and inside it is soft enough that you are not chewing forever. This one has the most heat, and a little of it stays with you.
₹649 ₹599 10 jars left
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Crunchy skin, deep red masala, the one that goes with rice.
We fry small bone-in pieces until the skin crisps, then let them sit in a dark red masala. First it crunches, then the heat opens up, and underneath there is a long depth from the slow cooking.
₹649 ₹599 19 jars left
Take a jarEvery jar is 200 g. Some are bottled and ready to send. Others are open batches that Sumayya has not cooked yet, and each card tells you which.
We do not keep jars on a shelf. Sumayya cooks a batch only when people have asked for it.
You book your jar first, for ₹599.
When half the batch is booked, we buy what is needed and she starts cooking, and we send you photos from the kitchen.
When it is ready, your jar is numbered by hand and sent home to you. Shipping is free anywhere in India.
We buy what each batch needs, cook it by hand, and send your jar when it is ready.
The jars you see in stock are the ones left over from batches people booked. Those are ₹649, and they ship the next day.
Scan the code on the label. It opens your batch's own page: where the fish came from, the day it was cooked and bottled, and everything that went into the pot. We never change it later.
Read the batch 001 recordThere is a card on top of every box. Sumayya writes it herself, with a pen. At the end she asks for one small thing: taste it, then send her a voice note.