O womunia!

A production designer-turned-homechef is cooking up a storm by bringing the best of Bengali and Kerala cuisine in one kitchen

Kerala and West Bengal lie along the coastline, and so, their love for fish is not much of a surprise. But for Madhu Sarkar Kuriakose, 57, from Kolkata, this connection goes beyond meen and machi. Kuriakose was only nine years old when she moved to Delhi with her family. After studying design, she made a name for herself in the production design industry. She is behind the look of several well-known films, including Rani Mukerjee starrer—the Rani Mukherjee-starrer Mardaani and The Shaukeens, featuring Anupam Kher and Akshay Kumar.

Pran Hara

For the most part of her early life, she juggled work and kept her love for cooking alive in her kitchen. “My father used to cook, and that is how I learned [cooking]. We are all food enthusiasts, so you can imagine how much fun it was to grow up in that home,” Kuriakose tells us. Her success in the kitchen prompted her father to suggest the idea of starting her own food venture. “I wish he could see what I have achieved today,” she says of her new cloud kitchen, Munia’s Menu.

Chaanar Pulao

Located in Goregaon, it caters to gastronomes who enjoy both Bengali and Kerala cuisines. But how did she come to learn Kerala food?  “I met my husband Ajit Kuriakose Varghese in Ahmedabad. After I got married into his Mallu family, I started learning more about Kerala cuisine.  I pestered my mother-in-law to spill some of her culinary secrets. Over a few years, I had aced the southern cuisine, too.”

But even then, starting her own business was never on the cards. She was happy feeding delicious homemade meals to friends and family. And then one day, a friend stepped in. “‘Why are you feeding people free of cost?’ my friends said. And so, Munia’s Menu was born four years ago. But I have to confess, it only took off in the pandemic.”

Luchi Aloo

Last year, the unforeseen COVID-19 lockdown and resultant government norms led to indoor dining restrictions. Inevitably, the gap created by the absence of restaurants was filled with takeaways and home deliveries, as people tried to satisfy their desire to eat out. This was when homechefs flourished while restaurants lagged. “I serve Bong food, Kerala food and even Continental cuisine. People want to eat hygienic food and order from a chef they can trust. And I offer that. I prepare meals a day in advance and pack them well to avoid spillage. All of my food is cooked with fresh ingredients before it is dispatched to locations across the city. I am fortunate because the response has been phenomenal so far,” she adds.

Chicken Korai Roast

Not so surprisingly, the business, which she launched with partner Vivek Thapar, gained popularity through social media. Her menu is a balanced mix of the two cuisines and includes cholar dal (Rs 300), bhoger khichuri (Rs 300), shukto (Rs 320), palong kopir ghonto (Rs 250), kaalajeera maacher jhol (Rs 400), holud bhaat (Rs 200), chingri shores bhapa (Rs 450)  and bhetki prawn batichorchori (Rs 550) in Bengali fare; and avial (Rs 450), puttu (Rs 250), pineapple pachadi (Rs 400), pariappu payasam (Rs 550), meat oolarthiathu (Rs 650) and mince oolarthu (Rs 650) features in the Malyali menu. Her Continental section offers roast chicken legs (Rs 550), Irish shepherd’s pie (Rs 650) and roasted lemon chicken and tomatoes (Rs 550).

Steamed Bhetki

Kosha mangsho has been the all-time hit. “Bengali and Kerala cuisines are a contrast. For instance, Bengalis use mustard oil, while Keralites use coconut oil for cooking. Bengalis follow an Ayurvedic way of eating and start their meal with shukto [mixed veg with karela], which works as a cooling agent.” The fact that she has learned the art of food styling has helped boost the “likes”. “Very recently, I’ve started doing this, where I take beautifully plated shots of the dishes and post them on social media. They look like professional pictures, and that helps me sell.”

Bhetki Paturi

Our Verdict

After observing Shravan, a holy month dedicated to Lord Shiva, we decided to dive into some non-vegetarian food from Munia’s Menu. The order included prawn roast, mutton oolarthiathu (Rs 650), kosha mangsho, shorshe ilish (Rs 1,600), chicken and homemade chutney. We started with shorshe ilish, a classic Bengali dish made with hilsa, green chillies and mustard oil. There are few things as comforting as a plate of piping hot steamed rice with shorshe ilish in pungent mustard gravy, and this one was a real treat. Our second favourite was the prawn roast, which was styled with curry leaves and grated coconut. We especially loved the sumptuous coating that cloaked the spiced prawns. We’d list this among our top 10 lockdown meals.

To order: 9867512623

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