Vanam was an exhibition by artist Malavika PC of abstract paintings of local edible and medicinal plants that was hosted at Maiyam’s former Kuilapalayam restaurant. Vijhay collaborated with her and photographer Ankit Banerjee to transform both the space and his outlook, and in the process refined his sense of functional aesthetics. Malavika’s and Ankit’s skills in visual, spatial and communication design as well as documentation greatly influenced both Vijhay’s personal and professional growth, especially his sensibilities.
The recipes developed for Vanam remain some of the most successful on Maiyam’s portfolio. The panna cotta was adapted from an agar-based dessert – Vijhay used the jelly-like quality of ragi from a traditional recipe (manni) by the Ayurvedic cook Eishwartheertha, who he had trained with – instead of the refined agar. The Vanam version had pandan and coconut milk, but has since evolved to include chocolate and jaggery syrup to match the deep flavour of the ragi.
Malavika’s love for pandan leaves was also the inspiration behind Maiyam’s most famous recipe. While the original version is made with chicken – marinated in spices, wrapped in the leaves and roasted in coconut oil to bring out their subtle aroma – ours used paneer. This simple but indulgent recipe (designed more for sensory experience than nutrition) has remained virtually unchanged over the years, since there is little to be added or removed that could improve its balanced taste.
The fire-roasted tapioca, a staple food for communities that forage, was introduced by Malavika’s well-wisher Shekariamma. Ripe tapioca, cleaned and roasted over an open fire for about half an hour before being peeled, chopped, and traditionally served with a side of roasted Bengal gram, country sugar and coconut shavings. We paired it with two dips to provide a contrast to the carb-heavy root – one with aubergine and curd, and another sweet-and-sour one with tamarind, coriander and jaggery syrup.
Paintings by Malavika PC ➜
Pictures by Ankit Banerjee ➜
