Shaken Not Stirred – Everything You Need To Know About Kochi’s Refreshing Kulukki Sarbath


If there’s one place James Bond is perhaps tempted to have a cocktail (or a ‘mocktail’ on this case), it is Kochi. He may need to ditch the tux as he hits the streets of Kochi the place mixologists have taken the artwork of ‘shaken not stirred’ to an entire new degree – normally a couple of ft above the counter. I’m shocked these mixologists have not been poached by massive bars for his or her ‘shaking’ expertise that border on leisure.

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I’d spent an entire night exploring Kochi’s meals scene with one in all my associates, an area chef who is aware of her approach across the metropolis’s tiniest gap within the wall institutions. Kochi’s meals scene has advanced during the last many years formed equally by the preferences of locals in addition to catering to travellers from internationally, a lot of whom use Kochi as a gateway to Kerala. Our avenue trails finally led to Marine Drive the place I used to be spellbound by the juggling act and showmanship of one of many metropolis’s many Kulukki mixologists.

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Kulluki sarbath is a well-liked summer season drink

The Kulukki actually interprets to shaken. But the Kochi model is extra vigorous than you’ll most likely discover in any bar. The stall proprietor on this case, flings the elements right into a tall glass with an strategy many people in Delhi would dub as ‘swag’. In this case it is most likely the place panache meets disdain. The glass and the bigger finish of a cocktail shaker are mixed to shake up the drink. This is my favorite half the place the glass and the shaker are tossed up within the air – a minimum of a couple of occasions, and in addition swirled within the air a couple of occasions. All this in a tiny avenue stall the place there’s barely sufficient elbow room. There’s no juice blender on the earth that may match this.

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Kerala’s juice and shake retailers are legendary. One of Kozhikode’s well-known drinks is the Sharjah Shake (filled with dry fruits) that a lot of the locals in UAE are unlikely to have heard of. The Kulukki or Kulukki sarbath’s origins could be traced again to Kochi’s busy streets in Fort Kochi and areas like Marine Drive the place I watched this insane juggling act first. There are numerous flavours on provide together with refreshing summer season alternate options with lemon and milk-based drinks with chocolate powders. The shake variations function an additional factor of showmanship the place the mixologists squirt the milk instantly from the milk packets to the glass that is a couple of ft away. Not surprisingly the rise in reputation of the Kulukki has coincided with the arrival of platforms like Instagram. The latest sensation is the kudam kulukki served in a small earthen pot (therefore the identify kudam) or matka.


Kulluki sarbath could be made in some ways

One of one of the best Kulukkis I attempted in Kochi was on the Malabar Cafe, the all-day diner on the Grand Hyatt Kochi Bolgatty that is not too distant from Fort Kochi, my consolation zone within the metropolis. Local delicacies (from throughout Kerala) shines of their menu and the Kulukki is now one in all their showstoppers. Malabar Cafe’s vary of Kulukkis take their identify from standard spots within the metropolis and have an assortment of elements that vary from cloves to curry leaves and inexperienced chilli. My favorite nonetheless is the Fort Kochi Kulukki that mixes uncooked mango and ginger. An ideal repair for a scorching summer season’s day. You can do this recipe at house however do not attempt tossing up the glass and shaker within the air. Let’s depart that to the mixologists in Kochi who’re really in a league of their very own.

Fort Kochi Kulukki

Recipe Courtesy – Rayson Joseph, Mocktail bartender, Malabar Cafe,

Grand Hyatt Kochi Bolgatty


  • Raw mango juice        120ml
  • Green chili                  2 slivers
  • Ginger                         2-Three small slivers
  • Sugar syrup                 45ml
  • Ice cubes                     eight medium measurement ones

For garnish

  • Raw mango slices       3-Four slices
  • Red chilli powder         a pinch


  1. Shake all elements collectively vigorously with ice and serve in tall glass.
  2. Garnish with uncooked mango slices and pink chili powder

About Ashwin RajagopalanI’m the proverbial slashie – a content material architect, author, speaker and cultural intelligence coach. School lunch packing containers are normally the start of our culinary discoveries.That curiosity hasn’t waned. It’s solely obtained stronger as I’ve explored culinary cultures, avenue meals and effective eating eating places internationally. I’ve found cultures and locations via culinary motifs. I’m equally obsessed with writing on client tech and journey.

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