A tribute to Marco

We are deeply grateful for the overwhelming outpouring of love and support from each of you. Standing by us during this difficult time, sharing in our grief, and offering comfort has meant the world to our family. May God bless you all.

​MARCO LIVED LIKE A KING AND DIED LIKE AN EMPEROR

​When he first came to us as a two-month-old puppy, Marco was shy, reticent, and uncertain away from his mother and siblings. But within days, his gentle spirit captured our hearts. He instantly became the apple of our eye, and we knew a prince had arrived. We named him Marco—his kennel certificate proudly reading Marco Van Dyke, reflecting the quiet majesty of his Dutch bloodline.

​From that moment on, his life was a whirlwind of energy, playfulness, and devotion, filled with the boisterous joy that only a Boxer can bring. As he grew, Marco became an irreplaceable part of our souls. He taught us forbearance, fortitude, compassion, and the true meaning of unconditional love, treating our family as his very own pack. He shaped our lives and instilled in our children a profound respect for nature and all living beings—lessons no textbook could ever teach.

​Marco ruled our home with affection and authority. As the self-declared boss, he set our daily routines and hilariously arbitrated family differences. He transformed our lives with classic Boxer charm—defiant, precocious, and arrogantly truant, yet utterly endearing. He had an uncanny ability to walk into anyone's heart and completely take over. We were all his willing subjects, and an Emperor had truly established his reign.

​Though we are devastated by his loss, we take comfort in the rich legacy of memories he left behind: a subtle mark on the wall, strands of fur on our clothes, nail imprints on the furniture, his favorite spot on the leather sofa, and his well-loved toys scattered around.

​As we learn to navigate life without his physical presence, our hearts remain filled with gratitude for the time we shared. Marco lived as a winner and passed with that same heroic dignity, giving us the strength to move forward together. He chose our home, gave us his entire heart, and will forever remain the noble ruler of our lives. 

Marco, our precious boy, you brought unimaginable light into our lives. You were a divine blessing who showed us the true meaning of unconditional love, devotion, and patience.

​Our journey together was nothing short of incredible. From the moment your Dad showed us your picture as a tiny two-month-old puppy, you had our hearts. Meeting you for the first time—a shy, adorable puppy tumbling around with your brother—is a memory we will treasure forever. The second we held you, we knew just how deeply you belonged with us.

​Watching you grow into a calm, gentle, and disciplined companion was a pure joy. You were such a huge part of our daily rhythm. As our resident foodie, no meal was complete without you, and your incredible nose could spot a treat from all the way across the house! Coming home to your eager, protective greeting was always the best part of our day.

​Even in your final days, your brave spirit shone through. You fought with so much courage and dignity, showing us strength until the very end.

​We are endlessly grateful to the Almighty for giving us the honor of loving and caring for you, and for the abundance of joy you gave us in return. You will live in our hearts forever, sweet boy. Rest in peace🙏

KAPPA CHAKKA KANDHARI - CHEF REGI MATHEW

​We had the absolute pleasure of meeting Chef Regi Mathew and his wife once again yesterday at Kappa Chakka Kandhari, Bangalore. Meeting Chef Regi for the third time made an already special meal even more memorable.

​Kappa Chakka Kandhari remains one of the finest dining spots in Bangalore. Every single dish reflects Chef Regi's meticulous touch—delivering deeply authentic, beautifully curated Kerala cuisine. From the soft Appams paired with fragrant stew to their legendary Cloud Pudding and signature combos, every bite is pure joy.

​With its exceptionally caring staff, welcoming ambiance, and delicious food, it is the ultimate place to bring family and friends for a memorable lunch or dinner.

Jayanthi and Narayan 

BEETROOT THORAN

 Beetroot Thoran

3 fresh beetroots

2 tbsp coconut

1 green chilly

For seasoning

Oil – 2 tsp

Mustard seeds – ½ tbsp

Urad dal – ½ tbsp

Channa dal – ½ tbsp

Curry leaves – 2 strings

Method 

Remove the skin and chop the beetroot into tiny pieces. In a pan add oil, mustard, urad dal, chilly let the mustard splutter. Add the beetroot and cook it till soft in slow fire, if necessary, you can sprinkle little water. In a mixer make a coarse paste of coconut and green chili, When the beetroot is soft and well-cooked add the coconut paste and add curry leaves.

Tips: you can pressure cook the beetroot but it tastes awesome when prepared freshly chopped and cooked.

EDICHAKKAI PODUTHUVAL

 EDICHAKKAI PODUTHUVAL

Ingredients

Medium sized edichakkai – 1

Coconut – 2 tbsp

Green chili – 1 No.

For seasoning

Coconut oil – 2 tbsp

Mustard seed – ½ tbsp

Urad dal – ½ tbsp

Curry leaves – 3- 4 strings

Turmeric powder – ¼ tsp

 Method of PreparationRemove the skin and chop the edichakkai into 2-inch cubes, cook it in little water adding turmeric powder in pressure cooker till soft. Use a  matthu to smash the edichakkai gently. In a pan add coconut oil, mustard seeds, urad dal, and red chili Allow mustard to splutter. Add the edichakkai to the seasoning mixing it now and then for 3 to 4 minutes. Make a coarse paste of coconut and green chili add it to the prepared edichakkai. You can garnish the poduthuval with fresh curry leaves.

                                                                       

Tips: Select a long and firm edichakkai for better taste.

THAKKALI RASAM

 THAKKALI RASAM

Ingredients

Thakkali – 2 medium sized

Tuvar dal – 3 tbsps.

Fresh coriander leaves finely chopped – 1 tsp

 Tamarind – ½ lemon sized ball

Red chilies whole – 2

Rasam powder – 11/2 tsps.

Hing – ¼ tsp

Salt – to taste

 ghee – 2 tbsps.

Mustard seeds – ½ tsp

Method of Preparation

Wash, drain and pressure cook tuvar dal adding turmeric powder in two cups of water until soft. Strain mash dal well. Reserve the strained dal water. Extract tamarind pulp adding sufficient water and strain. Mix tamarind pulp salt and turmeric powder and ripe tomato, simmer for 5-10 minutes let the tomatoes cook well in the tamarind juice, when done remove tomatoes and take off the skin and smash tomatoes with hands. Add it again to the boiling tamarind juice, let it cook for a further 2 minutes, Add mashed dal, dal water, rasam powder, allow rasam to boil and foam on the top. Switch off the stove. Heat ghee in a pan and add mustard seeds, when they crackle add broken red chilies and methi seeds, allow the fresh aroma of methi seeds (or dried methi leaves) to release, pour the tempering over prepared rasam and serve hot.

KURUMILAGU AND JEERAKA RASAM

 KURUMILAGU AND JEERAKA RASAM

Ingredients

Tamarind pulp (make from 1 small lemon size) - 3 spoons

Turmeric powder - ¼ tsp

Salt – to taste

For powder

Peppercorn – 10-15 nos.

Jeera            - 2 tsp

Coriander seeds – 1 tsp

Curry leaves – 2 strings

Red chili – 2 nos

Tempering

Ghee/oil – 1 tsp

Garlic(optional) – 2-3 clove(crushed)

Mustard seeds – ½ tsp

Red chilly whole – 1 broken into half

Hing        - a pinch

Method of preparation

Extract pulp from tamarind pour it in a long pan add sufficient water and turmeric powder allow it to slowly boil. In another pan fry peppercorn, jeera, coriander seeds, curry leaves and red chili in low flame till a delicate smell of pepper comes out. Cool and make a coarse powder and add the powder to the hot tamarind juice and allow it to cook along with the juice. Bring to boil. Heat ghee/oil in a pan for tempering. Add mustard seeds, allow them to crackle, add broken red chilies, hing, crushed garlic and the remaining curry leaves allow the garlic to release aromatic flavor. Pour over the rasam and serve hot.

Tips: Melagu rasam is good when you have a sour throat!!

 

CUCUMBER KICHADI

 CUCUMBER KICHADI 

Ingredients

1 small cucumber, peeled and grated
1 small piece of ginger
2 green chilies
4 tbsps. of grated coconut
2 tsp mustard seeds
2 tsps. of oil
11/2 cups of fresh curd
salt to taste

1 tbsp. chopped coriander leaves.

Method of Preparation
Squeeze out all the juice from the grated cucumber. This juice is nutritious and hence can be added to any other dish with gravy
Add salt to cucumber as per taste.
Grind together 1 tsp mustard seeds, coconut, chilies and ginger with 2 tablespoons of curd.
Add this ground paste to the cucumber. In a pan heat the oil. Add mustard seeds.
When the mustard seeds start spluttering add it to the cucumber.
Put this cucumber mixture in the fridge. Just before serving add the curd to, it and stir well.
Garnish with chopped coriander leaves