Here's what the kitchen at the CPM state meet looks like

CPM leaders relish parippuvada and other snacks at break time during the state meet. Photo: Manorama

Kochi: While the eminent leaders of the CPM are busy discussing politics and strategies at the main venue of the party’s state meet in Marine Drive, the kitchen too hasn’t caught any rest. The kitchen gets active as early as 5.30am and the embers in the stoves die down only late in the night.

Many are curious to know whether the kitchen at the CPM state conference venue would serve the iconic combo of parippuvada (dal fritters) and kattan chaaya (black tea). The organisers vow that they have included it in the menu. Kanji (rice gruel) and payar (stir fried mung beans) are the dishes that are often repeated. This evergreen combination is served for dinner every day.

Meanwhile, the elaborate lunch ends with a tasty payasam (dessert) or a pudding. Three meals for over 700 people, including the delegates and the volunteers are prepared at the kitchen every day. Besides, tea and local snacks too are served.

Appam, egg curry and steamed bananas were served for breakfast today. Meanwhile, the guests could enjoy some mouth-watering biryani for lunch. The CPM organisation that works in the fisheries sector makes sure that fresh fish is supplied to the kitchen. Meanwhile, spinach was organically cultivated by the comrades in Thripunithura. Banana blossoms and young jackfruit for thoran (stir fry) and curries were specially brought from Kalady.

The water is transported to the conference area from Ramamangalam in tankers. The Kochi corporation is responsible for waste management. Gopi Kottamurikkal, CPM state committee member and the chairman of the Kerala Bank is the food committee chairman of the state meet. KJ Jacob is the convenor.  

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