Sushi, prawns & banana – The New Indian Express


Express press service

KOCHI: Thiruvananthapuram-based Anjana Gopakumar offers virtual gastronomic delight through her mouth-watering food videos posted under her blog/vlog title “Thank God I’m Fat”.

Her journey as a food blogger started rather unexpectedly, after dropping out of cooking school. “The first food blog I wrote was in 2017, about biriyani and chaya. I was just looking to start a WordPress site at that time,” she says.

“Afterwards, I progressed into vlogging as the digital world grew. I wanted to stay afloat. I’m glad I did because I find joy in making videos about food, culture, history, global nuances and places to eat.

Anjana hit the vlogging scene with a video about the GP Hotel at Sasthamangalam in the capital, about the outlet’s pazhampori and beef combo. “It got a lot of attention,” she says.
An ardent traveler, Anjana has created many videos on food culture, easy recipes and her thoughts on food around the world.

Her favourite? “I love sushi,” she says. “I once went to an all-you-can-eat sushi restaurant and tried sushi with fried shrimp and ripe bananas. I was super skeptical about its taste. But it upset me. I was too quick to assume it would be a disaster. Valuable lesson: don’t “assume” things about food from a foreign culture.

Attention to detail has helped Anjana carve out her own foodie niche. “I would like to talk more about things that usually go unnoticed, like the authentic way a preparation is consumed. It helped me reach out to like-minded people.

Vlogs: www.thankgodimfat.com

Mathi porichathu

(sardine fries)

Mathi porichahu by combining the recipes of his mother and his brother.

Ingredients
Sardines -5-6 pieces (cleaned)
Ginger – crushed – 1 inch
Garlic – 3-4 crushed cloves
Red chilli pwd – 1 tsp
Kashmiri chilli pwd – 1 tsp
Turmeric pwd – 1/4 tsp
Black pepper pwd – 1/2 tsp.
Salt, coconut oil for frying

Preparation: Marinate the sardines with the ingredients mentioned above and set aside for 10 minutes. Heat oil and fry
sardines to the raw smell of
masala goes away and the fish cooks.
That’s all, decorate it with what you like

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