SPICES IN KERALA

Spices are defined as "a strongly flavored or aromatic substance of vegetable origin, obtained from tropical plants, commonly used as a condiment". In ancient times, spices were as precious as gold; and as significant as medicines, preservatives and perfumes. India - the land of spices plays a significant role in the global spices market. No country in the world produces as many kinds of spices as India with quality spices come from Kerala. Many different spices are cultivated in Kerala. Some of the spices that Kerala is famous for and which you will see on tours of the spice plantations of Kerala, are: Pepper, Cardamom, Cinnamon, Ginger, Vanilla, Nutmeg.

PEPPER: Pepper is also called the "King of Spices" because of its medicinal properties and its uses as a preservative and flavoring agent. Pepper was a very important spice in medieval times and the Mediterranean traders who sold pepper to the countries of Western Europe, made fortunes through the pepper trade. Even today the pepper grown in Kerala is considered to be among the finest pepper in the world. Two of the best-known varieties of pepper are "Malabar Garbled" and "Tellicherry Extra Bol. The plant is a climbing vine, which grows in tropical forests in the Malabar Coast of Kerala. Pepper grows around the year and requires the support of a tree or an artificial frame around which the green stem of the pepper plant entwines itself. The part of the pepper plant that is consumed is the fruit. The berries of the pepper plant are reddish green when unripe and become black when dried. These black berries are added whole or ground and used as flavoring and preservatives in food. When the black outer covering is removed and the berry is dried and processed white pepper is produced. The roots and vines of the pepper plant are also used for medicinal purposes. Pepper is used in the treatment of rheumatism.

CARDAMOM: If pepper is the king of spices Cardamom is the Queen among the spices. This exquisite spice is grown in the tropical rain forest plantations of Kerala and its green seeds have been chewed raw and added to food preparations, wines and sweets for its pleasant aroma, since ancient times. Called the "Queen of Spices" for its many uses, Cardamom from Kerala is treasured around the world even today. Varieties such as 'Alleppey Green Superior' are famous for their size, green color and aroma. The plant is an herb, which flourishes in tropical plantations in the Malabar Coast of Kerala. The fruit capsule that encloses the seeds of the Cardamom plant is dried and used as a spice. Cardamom oil is also used in toothpaste, perfumes, food preparations and medicines. Cardamom is eaten as a breath freshener and is added to tea and coffee for aroma and its medicinal properties.

CINNAMON: Cinnamon, which is the inner bark of a tree of the laurel family, was once so sought after in Europe that it was worth more than its weight in gold. One can see cinnamon plants in their natural state and watch the process of harvesting cinnamon from the trunks of Cinnamon trees in the state of Kerala. Carried to Europe by Arab traders from Kerala's spice coast Cinnamon is now an integral part of European cuisine. Smell the aroma of cinnamon in its natural state in the spice plantations. Cinnamon is a bushy tree, grown in Kerala and other tropical regions of the world including Sri Lanka. The inner bark of the Cinnamon tree is removed and dried and used as a spice. The bark is usually stored in the shape of a roll or quill, to ensure its aroma is retained. The brown colored bark is easily chewable and is also used in powdered form as a flavoring agent in food and various beverages. It is often used in cakes and puddings because the pleasant aroma of cinnamon effectively conceals the smell of eggs used in these confections. Cinnamon oil, which is an essential oil, is also distilled and used as a flavoring agent and for medicinal uses. In Europe Cinnamon was used in religious rituals and in ancient Egypt it was sought after as a preservative in the embalming of mummies.

GINGER: India produces 50% of the world's ginger. An underground stem or rhizome, ginger has been grown in India for centuries. Prized in the West for its preservative and medicinal properties, ginger is used as flavoring and preservative agent in food and pickles and as a remedy for coughs and colds. Varieties such as "Cochin Ginger" and "Calicut Ginger" grown in Kerala, India, are famous worldwide. Ginger can be eaten raw, cooked in various ways, dried, powdered and ground into paste. Ground ginger and garlic paste forms the basis for many Indian curries. Ginger is an underground stem or rhizome. The part of the plant visible above ground consists of the stem and leaves. Ginger is usually sold as a fresh rhizome or as a dry rhizome. Ginger is also sold in powdered form to add to dishes for flavoring. Ginger has been used for centuries for it is believed to warm the body and is therefore used in the treatment of coughs and colds.

VANILLA: The characteristic flavor of Vanilla is extracted from the seedpods of the Vanilla plant. The plant is a tropical climbing orchid, which is native to parts of Central America, Africa, including Madagascar and French Polynesia. The stem of the plant entwines itself around a tree or support and climbs upwards. The unripe fruit or seedpod of the Vanilla plant is harvested when it turns golden green in color and is about 8 inches long. The fresh seedpod has no fragrance. The characteristic fragrance of Vanilla develops as a result of processing, which includes exposure to heat and cold. The seedpods turn chocolate brown in color, after which they are left to dry for several months. The seedpods become covered with small crystals of vanillin, which is secreted by the fine hair in the lining of the seedpods. This vanillin gives off the distinctive aroma of vanilla. The seedpods are then crushed and vanilla is extracted for use as a flavoring agent in cookery and confectionery.

NUTMEG: When you tour the spice plantations of Kerala you might be reminded of a popular children's nursery rhyme which has the following lines: "I had a little nut tree/ Nothing would it bear/ But a Silver Nutmeg / And a Golden Pear / The King of Spain's daughter / Came to visit me/ and all for the sake / Of my little nut tree!" The poem refers to the historical importance of Nutmeg, which was an important commercial crop in the 19th century. Nutmeg is used as a flavoring agent in various culinary dishes, including cakes and puddings. When you travel to Kerala you can see Nutmeg grow in abundance in the spice plantations of Kerala with Kerala Backwater. The Nutmeg tree is a tropical evergreen tree, which was originally only found in the Spice Islands of Indonesia. Introduced to India by colonial traders, Nutmeg now grows abundantly in the spice plantations of Kerala. The Nutmeg tree can grow up to 20 meters. The Nutmeg fruit looks similar to an Apricot. When the fruit is ripe, it splits revealing a crimson seed cover and a brown seed. The seed cover is harvested and dried as the spice called Mace. The seed is gathered as Nutmeg. Its shell is broken and the Nutmeg kernels, which are grayish-brown, oval-shaped seeds, with rough surfaces, are collected. Nutmeg is powered and used to add flavor to many dishes and is also used in the perfume industry. Nutmeg also has medicinal properties and is used in the form of oil to treat rheumatism.

CRAB MASALA

Ingredients
Crabs - 1 pkt (frozen)
Shallots - 1 cup
Tomato - 1 (medium)
Green chillies - 4-5
Fresh Ginger - 1 tablespoon (diced)
Curry leaves - 1 sprig
Coriander powder - 1 tablespoon
Chilli powder - 1 and 1/2 tablespoon
Turmeric powder - 1/2 teaspoon
Fenugreek Powder - 1/4 teaspoon
Salt
Oil
Preparation:
Clean crabs well and break into desired sizes.
Heat 1 tablespoon oil (for authentic Kerala taste use coconut oil) and fry Chilli powder, Coriander powder, Fenugreek powder and turmeric powder. Then add the masala to crab and mix well. Keep it aside.
Heat 2-3 tablespoon oil and fry shallots, tomatoes, green chillies, ginger. Add the crab (masala mixed) and salt. Mix well and then add water.
Once water is reduced a little add curry leaves then let it cook more.
If you use vegetable oil for cooking then at the end add few drops of coconut oil to the crab curry to give it an authentic Kerala smell.
For variation with Coconut: You can make Crab Masala more authentic and rich by adding Coconut. In mentioned above after the masala is fried in oil, let it cool and then grind it with fresh coconut. Add this mixture to Crab and set it aside.

KERALA FISH CURRY

Ingredients
Trout Filets - 2 lb
Red chilli powder - 2.5 tbsp
Turmeric powder - 1/4 tsp
Onions thinly sliced - 1/2 tbsp
Ginger thinly sliced pieces - 1 tsp
Garlic thinly sliced pieces - 1/2 tsp
Salt - to taste
Fish tamarind (Kudampuli) - 4-5 pieces or to taste
Oil - 1.5 tsp
For the seasoning
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Shallots thinly sliced - 1 tsp
Curry leaves - a few
Method
Cut the fish filets to pieces of desired size. Soak the fish tamarind in a cup of water and keep aside. Heat oil in a deep pan, and fry the onions till translucent. Add ginger and garlic and saute till soft. Mix the red chilli powder and turmeric powder with a few drops of water to make a paste. Add the spice paste to the pan and fry on low heat till the oil separates.Add salt and the soaked fish tamarind pieces along with the water + one more cup of water and bring to a boil. Add fish pieces and cook on medium heat till the fish is cooked. Increase the heat and reduce the gravy if needed. Heat oil in a small frying pan and add the fenugreek seeds and fry till brown. Now add the mustard seeds and when the mustard seeds start to splutter, add the shallots and curry leaves and fry till brown. Pour this over the prepared fish curry.
Serve with rice. This curry tastes best the next day.

PRAWN AND MANGO CURRY

1 lb prawns of medium size shelled and deveined 1 cup sliced green mango pieces
2 pieces kudampuli (fish tamarind)
4 green chilies sliced
1 tbsp sliced thin ginger pieces
a few curry leaves
salt to taste
1/4 tsp turmeric powder
1 tsp red chilli powder
To Grind
1 cup shredded coconut
1 clove garlic
1 tsp coriander powder
1 tsp sliced shallot pieces
For seasoning
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
3 dry red chilies
1 tbsp sliced shallot pieces
a few curry leaves
Method
Soak the kudampuli in half a cup of water and keep aside.
Place the prawns, mango pieces, green chilies, ginger, curry leaves, salt, turmeric powder, chilli powder in an earthenware pot or a regular deep pan. Add the soaked kudampuli along with the water it was soaked in, and an additional half a cup of water. Bring the mixture to a boil on high heat, reduce the heat and cook for about 10-12 minutes till the prawns are cooked, and about half the water is gone.
Grind all the ingredients in the second section to form a smooth paste. Add the ground ingredients along with about one cup of water to the cooked prawns. Bring to a boil and cook on low heat for about five more minutes.
In a separate pan, heat the oil and splutter the mustard seeds. Add the fenugreek seeds and fry for a few seconds. Add the shallots, red chilies and curry leaves and fry till brown. Pour this over the prawn curry and mix well.
Serve hot with rice.

TASTE OF KERALA

Meen Pollichathu (Fish Roasted in a Plantain Leaf)

Ingredients

1. 1 kg pomfret, or fish fillets

For the marinade

1. 1 tsp pepper powder

2. ½ tsp turmeric powder

3. Salt to taste

For the masala paste and gravy

1. 2 tsp coriander powder

2. ½ tsp chilli powder

3. ½ tsp turmeric powder

4. ½ tsp pepper powder

5. 3 dsp refined vegetable oil

6. 1 cup button onions, sliced

7. 10 garlic cloves

8. 3 green chillies, slit

9. A few curry leaves

10. 1 tsp mustard seeds

11. 1 cup thick coconut milk

Method

1. Clean fish in salted water. If using whole fish, make gashes on both sides.

2. Rub the fish well with pepper powder, turmeric powder and salt. Marinate for 1 hour.

3. Grind the coriander, chilli, turmeric and pepper powders with a little water to make masala paste.

4. In a pan, heat 2 dsp oil and saute button onions, garlic, green chillies and curry leaves. Remove from the pan and keep aside.

5. Fry the fish lightly in the same oil and keep aside.

6. Add 1 dsp oil. Splutter mustard seeds. Add the masala paste and saute until the aroma seems right.

7. Add fish and coconut milk.

8. Add sauted button onions, garlic, green chillies and curry leaves. Simmer on low heat until fish is coated with gravy.

9. Wrap each fish in a piece of plantain leaf or greased foil. Tie securely and bake at 350ºF for 20 minutes. Serve hot.To serve 10

FISH MASALA

Ingredients

1. 1 kg pomfret

2. 1 dsp chilli powder

3. ¼ cup refined vegetable oil

4. 1 tsp mustard seeds

5. ½ cup onion paste

6. 4 pieces cocum, washed and soaked in water

7. Salt to taste

8. A few curry leaves

9. 1 cup water

Method

1. Clean the fish well in salted water and make gashes on both sides.

2. Moisten the chilli powder with a little water and keep aside.

3. Heat oil in a pan. Add mustard seeds and allow to splutter.

4. Add the ground onion paste and saute over low heat until the oil separates and rises to the top.

5. Add chilli paste and saute until the aroma rises.

6. Add soaked cocum, salt, curry leaves and water to make a gravy.

7. Place the fish in the gravy and cook, turning the fish, taking care not to let it crumble.

8. Serve hot.To serve 8

Wayanad the real beauty of Kerala

Wayanad is one of the districts in Kerala that have been able to retain its pristine nature. This green paradise is nestled among the mountains of western ghat and is located at a distance of 76 km from the nearest sea-shore of Kozhikode. The leading tourist centres of South India like Ooty, Mysore, Bangalore, Coorg and Kannur are around this region.This district of Kerala offers excellent wildlife viewing opportunities, an insight into tribal culture evocative of earlier centuries, trekking and other adventure activities, and a variety of remote monuments. The hills, rocks and valleys which give shape to the very unique terrain of Wayanad provide for exceptional adventure experiences. For wildlife enthusiasts and nature lovers, Wayanad's wildlife sanctuaries are must visit destinations. Established in the year 1973, the Wayanad Wildlife Sanctuary is about 344 sq km in extent. The Sanctuary exists as two bits. Tholpetty, near Mananthavady is contiguous with Nagarhole of Karnataka. The Muthanga-Bathery-Kurichiat ranges are nearer to Sulthan Bathery, bordering Mudumalai of Tamil Nadu and Bandipur of Karnataka. Rich in biodiversity, the sanctuary is an integral part of the Nilgiri Biosphere Reserve, which has been established with the specific objective of conserving the biological and cultural heritage of the region.

Wayanad is a land of SPICES-Almost every crops such as coffee, black-pepper, ginger, turmeric, cocoa, arecanut, tea, rubber, vanilla etc are grown here. Black pepper produced from this hill station is famous in the world of spices because of its unique quality and aroma. Sughandagiri Cardamom project, Vythiri and Priyadarsini Tea Estates at Mananthavady are experimental projects managed by the Government for the rehabilitation of tribals.

Wayanad has the largest population of aborigine people in Kerala. The native adivasis mainly consist of various sects like Paniyas, Kurumas, Adiyars, Kurichyas, Ooralis, Kattunaikkans etc. Comprising an area of 2126 sq.km, Wayanad has a powerful history. Relicts and edicts found in various parts of Wayanad speak of an importatnt prehistoric era. Historians are of the view that organised human life existed in these parts, at least ten centuries before Christ. Kalpetta, the district headquarters is a municipality with good hotels, bars, restaurants and shops, making it a convenient base to visit. With vast areas still unexplored, Wayanad, the 12th district of Kerala which came into being on November 01, 1980 is truly an adventurescape waiting to be discovered.Within convenient distances from the cities like Bangalore, Mysore, Kochi etc, Wayanad is the perfect weekend hideaway. Uncrowded, clean and friendly, the district offers more recreation options for those looking to just relax away from the stress and fuss of city-life

Athirampally Waterfalls

WATERFALLS IN KERALA

The forests of Western ghats are punctuated with large and small waterfalls that gurgle and splash down the mountain side. The wooded forests forests of Western ghats are hidden with cascading showers. The maim among them are Athirapilly, Vazhchal, Tusharagiri, and Palaruvi and a no of smaller ones. Athirappally Waterfalls is located 63 km from Thrissur. This enchanting waterfall, set in a picturesque wooded area, is a popular picnic spot. The water that cascades down 80 m joins the Chalakudi River. The fury and beauty of the waterfalls are best watched during monsoon when it attains a phenomenal 400 meters width and falls 80 mtrs deep down on the waiting rocks. The whispering breeze, the lovely sylvan rain forests and the river rich in mineral make an exhilarating experience for any visitor. Thommankuth waterfalls is another marvellous wonder of the nature situated at 74 kms from Cochin. There are buses from Thodupuzha, which is 18 kms away from Thommankuth. Hotels and restaurants are available at Thodupuzha. 75 Kms away from Kollam on the Kollam-Shenkottai road near Aryankavu, is the Palaruvi waterfalls. There are frequent buses from Kollam to Aryankavu. The Cheeyappara and Valara waterfalls are located between Neriamangalam and Adimali on the Kochi - Madurai highway. The Cheeyappara Falls cascades down in seven steps. It is a real feast for the eyes. This is also a great place for trekking. Valara waterfalls are 10 km from Adimali on the Kochi - Madurai highway. Valara has a chain of waterfalls surrounded by thick green forests. Snuggled cosily in the Western Ghats, are the gurgling waterfalls of Thusharagiri. Meaning the snow capped mountains; Thushargiri exhibits a unique kinship between the land and water. Mulamkuzhi This is a tiny village nearly 15kms from Malayattur. The crystal clear medicated water of the River Mulamkuzhi and the waterfalls of Venanbravady near Malayattur is an enchanting sight. There is also a confluence of the rivers Periyar and Perumthode. Attukal This place is located between Munnar and Pallivasal, and a beautiful sight of waterfalls and rolling hills can be seen here. Attukal is also ideal for long treks. Nyayamkad 10 Kms from Munnar, located between Munnar and Rajamala Nyamkad is a land of breathtaking waterfalls. The Waters cascade down a hill from a height of about 1600 meters, the enchanting surrounding make an excellent picnic spot and trekking point. Thusharagiri Lying 50kms east of Kozhikode, Thusharagiri is a little tribal tourist spot in Kerala. Tow streams originating from the Western Ghats meet here to form the River Challipuzha. The river diverges into three waterfalls, creating a snowy spray, which gives the name 'Thusharagiri' which means 'snowy peak'. A 5km trek upstream will take one to the stream's origin. Of the three waterfalls, the highest is the Thenpara that drops 75 metres below. Kesari Waterfalls The Kesari waterfalls, also known as Valanjamkanam falls, lies between Kuttikanam and Murinjapuzha on the Kottayam-Kumaly route. Valanjamkanam is a 3 hr. journey from Kottayam by any bus to Kumaly; trek to Kuttikanan offers additional adventurous spirit and closeness to nature.
Maramala Waterfall This lies a few kms away from Eerattupetta. It is exactly 7 kms from Teekoy rubber estate. From here a private vehicle can take you further 2 kms after which the road is not motor able. To reach the falls one has to trek through the estate over the rocky path. The waterfall is about 60 metres in height, falling into a 12-meter deep pool and joins the River Teekoy way down. Dhoni A Dhoni waterfall is a 3 hours trek from the base of the Dhoni Hills. A thick reserve forest surrounds it. Dhoni is about 15 kms from Palakkad. Meenvallam A Meenvallam waterfall is around 8kms from Thuppanad junction on the Palakkad- Manarkkad route. It is a combination of enchanting beauty and scenic splendor. The water falls from nearly 20 to 25 feet and the depth is around 15-20 feet. There are 10 steps of waterfalls of which eight are located in the upper hills inside the dense forest. They are inaccessible, only the remaining two steps are accessible. One has to hire a jeep from Koomankund junction and then trek a distance of 1.5 km by crossing the river Thuppanad.
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MUNNAR

Munnar, also known as the Kashmir of South India is a peaceful hill station with its impeccable beauty has become the most sought after destination for a holiday. Munnar was the erstwhile 'Summer Capital' of the British Government in South India. It is the luxuriant gift of nature to the Western Ghats, the eastern border of Kerala and an adjoining parts of Tamilnadu. The very name 'Munnar' means three rivers and there are actually three of them, confluence of three mountain streams-Mudrapuzha, Nallathanni and Kundala 5000ft above sea level. Munnar consists of vast sloping areas of tea, most of which mostly are owned by Tata Tea. Coffee and cardamom plantations give it a simplistic and smooth appearance. Munnar is a perennial favourite of Indian honeymooners. Dense forests, wildlife sanctuaries and major cash crop plantations cover most of the region. Among the exotic flora found in the forests and grasslands here is the Neelakurinji. At that time, the hill side will appear bluish in colour. This flower bathes the hills in blue once every twelve years, will bloom next in 2006AD. Munnar also has the highest peak in South India-Anamudi, which towers over 2695m. Anamudi is an ideal spot for trekking. Munnar abounds in animals like elephants and Nilgiri langurs. Traditions of the British Tea Plantation town are still preserved in this heavenly and un-spoilt hill station.
Places to Visit:

Potheamedu (6km from Munnar)Pothamedu offers an excellent view of the tea, coffee and cardamom plantations in Munnar. The rolling hills, the cool mountain and the breathtaking scenery here is ideal for trekking and long mountain walks.
Devikulam (7km from Munnar)This small hill station with its velvet lawns, exotic flora and fauna and the cool mountain air . It is a beautiful place with lot of tea plantations. The Sta Devi Lake with its mineral waters and picturesque surroundings is a good picnic spot. The lake is also ideal for trout fishing.
Pallivasal (8km from Munnar)This is the venue of the first Hydro Electric project in Kerala. It is place of immense scenic beauty. On working days it is possible to visit Hydro Electric project. (Permission should be taken from the electricity department)
Attukal (9km from Munnar)A panorama of waterfalls and rolling hills, Attukal, located between Munnar and Pallivasal, is a feast for the eyes. The place is also ideal for long treks.
Nayamakad (10km from Munnar)Located beween Munnar and Rajamala, Nyayamakad is a land of scintillating waterfalls. The waters cascade down a hill from a height of about 1600 meters. The enchanting surroundings makes an excellent picnic spot and ideal trekking point.

MattupettyDriving through the Kodaikanal Rd, Mauttupetty just 13km from Munnar situated at a height of 1700m. Mattupetty is known for its highly specialised dairy farm. -The Indo Livestock Project. Over 100 varieties of high yielding cattle can be seen here. Mattupetty has a beautiful rose garden. Visitors are allowed into three of the 11 cattle sheds at the farm. Visit time 9 to 11 hrs and 1400-1530hrs. The Mattupetty lake and dam is just a shot distance from the farm, is a very beautiful picnic sport. The sprawling tea plantations and the Kundala lake are other attractions in the vicinity. DTPC Idukki provides boating facilities in the Mattupetty dam. Speed launch, slow speed boat and motor boats are available for hire. The famous Eco point is very near and this scenic place gets its name from the natural echo phenomenon here. Chithirapuram (10km from Munnar)A small village with sleepy little cottages, bungalows, old playgrounds and courts. Chithiripuram still reminds us of an old world charm. Home of the Pallyvasal hydel power project, this hill town is also famous for its picturesque tea plantations. Lock Heart Gap (13km from Munnar)This is an ideal place for adventure tourism and trekking. The fresh mountain air, the mist clad hills and panoramic view make it worthy of a visit. Eravikulam National Park/Rajamala (15km from Munnar)Eravikulam National Park lures the travellers with its irresistible grace and beauty. The 97 sq km park is situated in the Devikulam Taluk is a home to the Nilgiri Tahr, Nilgiri Langur, sambar and the Lion-tailed Macaque

Alibhai

Alibhai - strictly for Mohanlal's fans

Cast: Mohanlal, Gopika, Navya Nair and Innocent

Director: Shaji Kailas

Music: Alex Paul

Producer: Antony Parambavoor

When a star does a film just to please his fans, he often ends up disappointing everyone else in the audience. This is what happens to Mohanlal's latest fim "Alibhai", an Onam offering for his fans.The film is directed by Shaji Kailas, who is partly responsible for giving the actor his larger-than-life image. But in the earlier days, Shaji had the able support of scriptwriter Ranjith who has now turned to direction himself. After Ranjith's departure, Shaji was forced to try various other writers but he could never repeat the same magic. The problem with the other scriptwriters is that they use the same mould as Ranjith but without being innovative or creative. "Alibhai" is Shaji's second film with scriptwriter T.A. Shahid. They first teamed up for "Natturajavu", in which Shahid blindly copied Ranjith's style and the Mohanlal starrer bit the dust. When he got the chance to write "Alibhai" one hoped he would try something different but the film has come as a disappointment. The movie is about a staunch father who alienates his son because of some misunderstanding created by his rivals. The son grows up to be a good-hearted toughie.He helps the needy, takes on a group of baddies and is capable enough to crush them all alone. He also shakes a leg with hundreds of group dancers and takes on the establishment too when it turns against his people. "Alibhai" is set in Kozhikode's Palayam market and our hero is called Anwar Ali. The course of the story is as predictable as the journey of the sun from the east to the west.The credit for this kind of a theme should go to director Bhadran, who used this ploy in his film "Spadikam". Ranjith had carried it forward and Shahid now makes a futile attempt to repeat the same magic by imitating him. The special antics of Mohanlal in this film are he talks in a Kozhikode accent, straightens a strand of hair falling on his forehead with his left hand, and meticulously folds up his lungi before beating up the baddies black and blue. "Alibhai" is worth watching in the theatre only if one is a diehard Mohanlal fan.