By Categorical News Company

KOCHI: There are some moments in life, that make you wanna kick back and savour it because you know you have used several hours dreaming about it.  Chef Jomon Kuriakose not long ago seasoned such a ‘dream come true’ instant, just after almost 13 years of imagining it. 

Jomon, a native of Mavelikkara, flew to London to study culinary arts a 10 years back again. “It was my dream to analyze at the West London. But thanks to heavy expenses and some unforeseen conditions I was not ready to enrol there,” he shares. Now, soon after 12 several years, the same university has requested him to prepare their pupils. “ I could be the very first Malayali chef to train a class there. Their maiden class on our delicacies.

They desired me to describe our foods behavior and my plating. And I took that possibility to introduce them to Kerala’s famed Alappuzha fish curry,” he shares.  The fish curry was a strike between the college students who hailed from all around the world. Chef Jomon is renowned for reinventing Kerala cuisines and elevating them for a global audience. The university has invited Jomon again for yet another course in June. 

Flavour challenge
His latest experiments include a modern interpretation of our really personal ayala fry. In his hands, it turned into a delicately introduced Scottish mackerel fried in banana leaves infused with Kerala spices and served with crabmeat pepper salad and curry leaves oil. His genius shines on every single plate that he cautiously structures, retaining in head the texture and taste of each ingredient.