THE Indian Chef, a restaurant renowned for its specialty in Indian food in Kimihurura, with a blend of continental dishes celebrated the 55th anniversary of Kerala Piravi Day, on November 1.
The state of Kerala was created on November 1, 1956, joining three independent provinces: Travancore, Cochin and Malabar.
To mark the occasion, the restaurant organised a cultural evening of fun, Kerala authentic dishes, drinks and light music.
Some of the dishes served included Thattukada speciality, Thawa speciality and Counter speciality that offered Kappa, achar, kerala moru curry and kerala meen curry. Beverages ranging from soft drinks, wines, Skol, Mutzig, Amstel and Primus were served in plenty.
Among those that played a key role in organizing the ceremony were Irshad Mundockil, Binu Thomas, and Sam Alexander.
Mundockil stressed that the significance of the event was to celebrate to the birth of Kerala, which is recognised by Kerala people around the world.
“The event gives the atmosphere of Kerala. We organised the event like in the olden days of Kerala. We have Kerala food stalls and, traditional cookery and the arrangement of the bar,” Mundockil said.
It was a memorable evening with fun- filled ambiance. Kids, women and men had lots of excitement around. Guests were served with delicious food along with favourite drinks and great music.
The management of The Indian Chef plans to hold similar events in future with a blend of Indo-Rwanda food and culture.
Aparna Srivastava, an Indian working with Rickshaw Travels Rwanda Ltd, said: “I am so excited to attend this ceremony because I come from the southern part of India and, today is literally the birth of Kerala.”
“It is such a great feeling staying away from our home town and we have the experience of being close home, in spite of being so far away in a foreign land,” she added.
Roshan Supe, an employee of Ethiopian Airlines noted: “It is a special get-together and the event provides us with an opportunity to meet our fellow Indians living in Rwanda.”
“I don’t know much about this festival, but I enjoyed the food and my favourite was the Thattu dosa and the chicken curry,” Supe concluded.