Kochi :

When more than four decades ago, the Andhra University in Visakhapatnam started a course in oceanography, little did the students who opted for the course know that it would open opportunities for them to work in Kerala.

Back then, only one another university, the Cochin University of Science and Technology (Cusat), offered the course.

Not surprisingly, the first Telugus in the modern period were all scientists or academics who moved to Kochi either to work at the Naval Physical and Oceanographic Laboratory (NPOL), Central Institute of Fisheries Technology (CIFT) or to teach at Cusat.

Over the years, the members from this state have grown bigger, and today there are over 500 families in Kochi from Andhra. A good number of Telugus, settled in the city, work at the Southern Naval Command, a few at BPCL-Kochi Refineries Ltd with some into business and the realty sector. The Andhra Cultural Association Hall in Panampilly Nagar has become their second home, and it’s here that the Telugu community celebrate festivals such as ‘Sankranti’, ‘Ugadi’, ‘Dasara’ and ‘Diwali’.

However, when it comes to authentic Andhra food, the city has turned out to be a disappointment. Dishes such as ‘royyala iguru’, ‘bommidalu pulusu’, ‘kodi guddu’, varieties of pickles or ‘idli’ with ‘kodi pulusu’, and ‘ragi sankati’ with ‘ulavacharu’ are some that no one in the city would have even heard about. The only time you can find anything remotely close to Telugu cuisine is when food festivals are held in the city during seasonal events or celebrations.

Many early settlers say it was difficult to find boiled rice (white rice) in Kochi shops. But later, hotels started serving white rice, which while failing on the flavour front was still better than the local rice.

However, on the positive side, they get to taste the cuisine of people from other states. “We get to meet people from other communities. We are planning an outing with members of the Kerala Kannada Sangha this year,” said Rudrama Devi, a Kochi-based Telugu housewife.

The Kerala cuisine is a big hit too. The various ‘payasams’, ‘appam’, ‘puttu’ and even the ‘papadams’ are hot favourites,” said S Sanjay, president, Andhra Cultural Association Hall and a manager with BPCL-Kochi Refineries Ltd.

Members of the Telugu community also impart training in ‘kuchipudi’ and other dance forms from Andhra Pradesh to those interested in the city.

source: http://www.articles.timesofindia.indiatimes.com / The Times of India / Home> City> Kochi> Andhra Pradesh / TNN / November 09th, 2013