The Great Indian Kitchen (2021)
The Great Indian Kitchen
Nov. 12, 7pm, IU Cinema
free but ticketed
This 2021 Malayalam film portrays the journey of a newlywed woman who struggles to conform to the traditional and patriarchal expectations of her in-laws and new husband in a traditional middle-class household. Initially, she tries to adapt to the monotonous and demanding routine of cooking, cleaning, and other domestic duties. However, her frustration continues to grow and she moves toward rebellion, highlighting issues of gender inequality and the stifling nature of domesticity in a patriarchal society. [100 min; comedy, drama; Malayalam with English subtitles]
A Q&A with Radhika Parameswaran (Herman B Wells Endowed Professor, Media School) will follow the screening.
"Terrific, trenchant film, whose director Jeo Baby questions patriarchy and gender expectations, and looks at the very real possibility of smashing it." — Shubhra Gupta, The Indian Express
"The Great Indian Kitchen has to be the most powerful film on patriarchy in recent years and it makes for a very important watch. Its lead actor Nimisha Sajayan is unbelievably convincing." — Haricharan Pudipeddi, Hindustan Times
"Makes practitioners of patriarchy squirm in their seats." — S. R. Praveen, The Hindu
Explore the readings and videos below to learn more about gender, religion, and food in Kerala.
Kerala Stew: Malayali Coconut Vegetable Stew
Ingredients:
- 2 tbsp coconut oil (or ghee)
- 3-4 cardamom pods
- 3-4 whole cloves
- 1 small piece of cinnamon
- 1 tsp whole black peppercorns
- 8-10 fresh curry leaves (from your local Indian grocery store)
- 1 large onion, sliced thinly
- 2 green chilis, slit
- 2 tbsp ginger-garlic paste
- 2 large carrots
- 3 medium potatoes
- 1 cup green beans
- 1 cup green peas
- 2 cups coconut milk, divided
- salt to taste
- fresh pepper
- cashews for garnish (optional)
Method:
1. Peel carrots and potatoes, chop into 1-inch pieces, set aside.
2. Heat oil or ghee on a medium flame. To the hot oil add all the whole spices and temper for 30-60 seconds. Add the sliced onion, curry leaves, and chilis and cook until they soften.
3. Stir in ginger-garlic paste and cook until the raw smell is gone, then lower the heat and add potato and carrot and cook, stirring occasionally, for 6-8 minutes until the vegetables start to soften.
4. Add green beans and peas and cook for 2-3 more minutes, then stir in 1 1/2 cups coconut milk and salt and simmer on low heat until potatoes are fork tender (10-15 minutes).
5. Remove from heat, stir in remaining 1/2 cup coconut milk.
6. Garnish with fresh ground pepper and cashews and serve with rice or appam.
