Aromas that the Ships brought

Silhouette of a vessel appears on the distant horizon. A strong breeze brings with it faint scents that move back and forth like the restless tides. The dawn breaks to teeming spice markets.  An old fisherman looks over his fresh catch. In the shades of a cathedral, workers relax, sipping the local beverage. A group of pilgrims wait, in reverence, for the prasad. Elsewhere, in a kitchen, a dish simmers with the rich fragrance of a closely guarded Arabic recipe.

Throughout history, port towns have been the receivers of new cultures - embracing the many beautiful confluences with time. This trail appears in the cosmopolitan centre of Mumbai, where the influence of many styles has found expression in the city’s streets. It then heads along the coastline to Goa, the famous yet unexplored beach town of India. From there it heads to Udupi, which stands in complete contrast, a holy town known for its deeply religious aura. In the red-hued lanes of Mangalore, experience a spicy, flavour-rich confluence of cultures and cuisine. This gastronomic expedition comes to an end at the multicultural city of Calicut, where the remnants of Arab culture linger in the aromas of the kitchen.

From spacious highrises to tiny chawl hamlets, Mumbai is a city for everyone. A haven for many communities that have migrated over the years, the city has developed an eclectic cuisine style, taking from the many cooking traditions including that of the Parsis. Known widely for its cosmopolitan nature and glamorous extravagance, the real taste of the city, be it the spicy hot paav or the quenching sharbat, lies in the many stalls and cafes along its streets.

A harsh salty breeze carrying the smell of freshly cooked fish wipes away the imagery of crowded urbanity. Bask in the warmth of the afternoon sun on the beaches of Goa. A popular holiday destination for Indians, the beach city hides behind its pomp and festivity a richness in its culture which has evolved as a confluence of many, especially that of the Portuguese.

The redolence of seafood slowly fades and the beach winds tickle the nose with a dainty smell. Enter the quaint town of Udupi where the streets are filled with devotees walking towards or coming back from temples. The day begins with a freshly brewed cup of filter coffee. The cuisine is satvic, an entirely vegetarian cuisine that was born in the mutts of Udupi to cater to the travellers and vagabonds who roamed the lands as religious and spiritual pilgrims.

At Mangalore, a city that evokes the countryside of Kerala, this gastronomic quest reaches a threshold point. Nestled between the Konkan coast and the inland Western Ghats, Mangalorean cuisine is a rare blend of the many culinary styles found around, ranging from the spicy Konkan seafood to the tantalising Udupi idlis.

The whiff of spices transports one to an era when traders from faraway lands set shop in the spice markets of Calicut. A port town since ancient days, the cuisine has been greatly influenced by the Arab traders and the later European settlers. Walk the streets as the heavy coastal wind carries the rich sweet smell of bananas, coconuts and spices that emanate from the many corners and taste the delicious golden pazhampori along with some sharp suleimani chai.